Zereshk Polow - Rice with Barberries

زرشک پلو Zereshk Polow with chicken is oneof the most beloved Persian rice dishes, that's served at family meals to weddings and holidays. Barberries (zereshk) grow in clusters like ruby grapes. Their bright and tart flavor make one of the most memorable Iranian dishes. I prefer to store my dried barberries in a zip-lock bag in the freezer to maintain their freshness and deep red color.

Zereshk Polow - Rice with Barberries

Ingredients

Serves 4-6

-2 cups basmati rice
-1/2 cup dried barberries (zereshk), found in most Iranian or Middle Eastern markets
-1 teaspoon crushed saffron, dissolved in 4 tablespoons of hot water
-1- 2 tablespoons sugar
-Butter  

-Oil

-Salt 

-Slivered almonds or pistachios for garnish

Method:

1. Rinse the basmati rice several times. Soak in 6 cups of water, add 2 tablespoons of salt for at least 1 hour.
2. Pick through the barberries, rinse them well. Drain completely. 
3. In a small saucepan, warm 2 tablespoons of oil over medium-low heat. Add the barberries and gently sauté for about 5 minutes. Stir in 2 tablespoons of liquid saffron and 1-2 tablespoons of sugar to balance their natural tartness. Adjust the sugar based on your taste; some prefer a sweeter zereshk polow, while others prefer its tangier flavor. Set aside.
4. Bring 6 cups of water to a rapid boil in a large non-stick pot.n a large non-stick pot. Drain the soaked rice and add it to the boiling water. Cook for about 7 minutes, until the grains are soft outside but still firm in the center. Drain the rice in a mesh colander and give it a rinse with cool water.
5. Rinse and dry the pot. Add 3-4 tablespoons of oil and 2 tablespoons of liquid saffron. Spoon the rice into the pot, building it into a pyramid. 
6. Create 4-5 holes in the rice with the end of your spatula. Cover and cook on medium heat for 7-10 minutes until steam begins to rise. Pour 2-3 tablespoons of oil or melted butter and 1/4 cup of water over the rice, reduce the heat, and steam for 50 minutes.
7. Scoop out about 1-2 cups of the cooked rice, mix it with the remaining saffron, and set aside.
8. Transfer the rice to a serving platter. Spoon the sautéed barberries and saffron rice over the top. Garnish with slivered almonds or pistachios.
9. Loosen the golden crust from the bottom (tahdig) and serve on a separate plate.

Enjoy!