Zereshk Polo Barberry Rice (Printer-Friendly)
Fragrant basmati rice with saffron tahdig, topped with sweet-tart barberries and crunchy nuts.
# The Ingredients You'll Need:
→ Rice and Tahdig
01 -
2 cups white basmati rice
02 -
½ teaspoon ground saffron or a pinch of saffron threads
03 -
6–8 cups water
04 -
2 teaspoons salt
05 -
2–3 tablespoons extra virgin olive oil
→ Barberries Topping
06 -
¾ cup dried barberries
07 -
1.5 oz (45 g) white sugar
08 -
1 tablespoon extra virgin olive oil
09 -
A drizzle of saffron water (from infused saffron threads)
→ Garnish
10 -
Slivered pistachios
11 -
Slivered almonds
# Step-by-Step Instructions:
01 -
Place basmati rice in a non-stick pot and rinse under cold running water 4-5 times until water runs clear, removing excess starch.
02 -
Fill pot with 6-8 cups water, add salt and simmer over medium-high heat for 10-12 minutes until rice is partially cooked but still firm. Skim off any foam.
03 -
Grind saffron threads into powder, add about ½ teaspoon to a small jar, and steep in several tablespoons of boiling water until fragrant.
04 -
Strain rice through a fine mesh sieve and rinse gently with cold water at low pressure to prevent breaking grains.
05 -
Place a few ladles of parboiled rice in a bowl, add saffron water, and mix until the rice turns vibrant yellow.
06 -
Add 2 tablespoons olive oil to the pot bottom and spread saffron-infused rice evenly as the bottom layer.
07 -
Add the rest of the parboiled rice on top, then poke holes through the rice to the bottom with a wooden spoon handle to allow steam circulation.
08 -
Wrap lid with a clean kitchen towel, add a splash of water inside the pot, cover tightly, and cook on lowest heat for 45 minutes to form tahdig and finish cooking.
09 -
Rinse dried barberries under cold water. Heat 1 tablespoon olive oil in a pan, add barberries, sugar, and a drizzle of saffron water. Simmer on low for 3-5 minutes while stirring, adding water if needed to prevent burning.
10 -
Remove lid, place serving dish over pot, invert to release rice and tahdig onto dish. Carefully lift pot to reveal golden crust.
11 -
Sprinkle cooked barberries over rice and garnish with slivered pistachios and almonds.
12 -
Serve warm alongside Persian chickpea stew, saffron chicken stew, or fresh Shirazi salad for a traditional meal.
# Extra Tips:
01 -
Use high-quality basmati rice for optimal texture and fragrance. Maintain low heat during steaming to avoid burning tahdig. If barberries are unavailable, dried cranberries may substitute though flavor changes. Wrapping lid with a towel absorbs steam to ensure crisp tahdig.