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Persian Saffron Rice with Barberries & Pistachios (Zereshk Polo)

Persian Saffron Rice with Barberries & Pistachios (Zereshk Polo)

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Basmati rice fragranced with saffron and subtly sweet barberries, garnished with crunchy pistachios—Zereshk Polo is a classic Persian dish celebrated for its elegant flavors and vivid color contrast.

Why You’ll Love This Recipe

This dish combines fluffy saffron-infused rice with tart-sweet barberries and nutty pistachios for a stunning and flavorful presentation. It’s festive yet accessible, perfect for special occasions or enhancing everyday meals with an exotic twist.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • long‑grain basmati rice
  • saffron threads, crushed and steeped
  • dried barberries (zereshk), rinsed and soaked
  • unsalted pistachios, shelled and chopped
  • butter or ghee
  • sugar
  • salt
  • vegetable oil
  • optional: slivered almonds or orange zest

directions

  1. Rinse and soak rice: Wash rice until water is clear, then soak in salted water for at least 30 minutes.
  2. Parboil rice: Bring a large pot of water to a boil. Add soaked rice and cook until tender but still firm (al dente), about 5–6 minutes. Drain well.
  3. Heat saffron: While rice cooks, steep saffron threads in 2–3 tablespoons of hot water.
  4. Layer rice: In a heavy pot, pour a little oil or melted butter to coat the bottom. Add alternating layers of rice and saffron water mixture.
  5. Steam rice (tahdig): Insert a plastic spoon into the rice to allow steam escape. Cover tightly, reduce heat to low, and steam for about 30–40 minutes until rice is fluffy and a golden crust forms at the bottom.
  6. Prepare barberries: In a small skillet, gently sauté soaked barberries in butter with sugar and a pinch of salt for a minute or two—avoid overcooking to prevent bursting.
  7. Toast pistachios: Briefly toast pistachios in a dry pan or oven until fragrant, about 3–4 minutes.
  8. Serve: Gently fluff rice onto a serving platter, topping with sweet barberries and pistachios. Optionally garnish with almonds or orange zest.

Servings and timing

  • Servings: Serves 4–6 as a side dish or 2–4 as a main accompaniment
  • Prep time: ~45 minutes (includes rice soaking time)
  • Cook time: ~45 minutes (parboiling + steaming + toppings)
  • Total time: ~90 minutes

Variations

  • Tahdig options: Use thin potato slices, flatbread, or lavash at the bottom for a different crust.
  • Nut choices: Substitute or mix pistachios with almonds, walnuts, or pine nuts.
  • Fruit mix-ins: Add golden raisins or chopped apricots with barberries for additional sweetness.
  • Vegetarian entree: Stir in sautéed onions, zucchini, or bell peppers for a more complete dish.

storage/reheating

  • Fridge: Store rice and toppings separately in sealed containers for up to 3 days.
  • Freezer: Freeze rice alone for up to 2 months.
  • Reheating: Reheat gently in the microwave with a sprinkle of water, or steam on the stovetop until heated. Add toppings just before serving.

FAQs

1. What if I can’t find barberries?

Cranberries or dried sour cherries can substitute, though flavor will be milder.

2. Is it essential to soak saffron?

Yes—steeping releases its color and aroma, ensuring deep flavor and vibrant hue.

3. Do I need to soak rice?

Soaking aids in achieving separate, fluffy grains and faster cook time, recommended but not mandatory.

4. How can I make extra-crispy tahdig?

Increase heat slightly at the end and uncover for the last 5 minutes to crisp the bottom.

5. Can I use regular rice?

Basmati is ideal for its aroma and grain separation, but jasmine or other long-grain rices may be used in a pinch.

6. How do I prevent barberries from burning?

Sauté quickly over medium-low heat with butter and sugar—watch closely and remove from heat promptly.

7. Is this gluten-free?

Yes—Zereshk Polo is naturally gluten-free so long as all add-ins are free of cross-contamination.

8. Can I prepare parts ahead?

Yes—soak and parboil rice ahead, refrigerate, then steam just before serving. Barberries can be cooked in advance.

9. Can I make it vegan?

Use vegetable oil or plant-based butter instead of dairy butter or ghee. Omit any animal-based garnishes.

10. What pairings complement this dish?

Serve alongside kebabs, roasted meats, grilled vegetables, or Persian stews like Fesenjan or Ghormeh Sabzi.

Conclusion

Persian Saffron Rice with Barberries & Pistachios (Zereshk Polo) is an exquisite yet approachable dish that brightens any table with its saffron aroma and jewel‑like toppings. Perfect for celebrations or weekly meals, its flavor, texture, and presentation captivate both novice cooks and seasoned food lovers alike

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Persian Saffron Rice with Barberries & Pistachios (Zereshk Polo)

Persian Saffron Rice with Barberries & Pistachios (Zereshk Polo)

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  • Author: Olivia
  • Prep Time: 30 minutes (including rice soaking)
  • Cook Time: 35 minutes
  • Total Time: 65 minutes
  • Yield: 4–6 servings 1x
  • Category: Side Dish
  • Method: Steamed
  • Cuisine: Persian
  • Diet: Vegetarian
Print Recipe

Description

Basmati rice fragranced with saffron and subtly sweet barberries, garnished with pistachios and almonds—an iconic Persian side dish known for its color, aroma, and exquisite balance of tart and savory flavors.

Ingredients

Units Scale
  • 2 cups basmati rice
  • 1/4 tsp saffron threads
  • 2 tbsp hot water (for blooming saffron)
  • 1/2 cup dried barberries (zereshk), rinsed and soaked
  • 2 tbsp sugar (optional, to balance barberries’ tartness)
  • 2–3 tbsp olive oil or butter
  • 1/4 cup slivered almonds (optional)
  • 1/4 cup shelled pistachios, roughly chopped
  • Salt to taste
  • Optional: 1 small onion, finely chopped
  • Optional: 1/2 tsp turmeric (for rice)
  • Optional: 2 tbsp rosewater (for aromatic finish)

Instructions

  1. Rinse rice in cold water until water runs clear. Soak in water with a pinch of salt for at least 30 minutes, then drain.
  2. In a pot, bring water to a boil. Add drained rice and boil for 6–7 minutes until just al dente. Drain and rinse with cold water to stop cooking.
  3. Bloom saffron in hot water and set aside.
  4. Heat 1 tbsp oil in a small pan, sauté barberries gently with sugar for 1–2 minutes. Add a splash of saffron water and set aside.
  5. In a clean pot, layer rice with some bloomed saffron and barberries (reserve some for garnish). Optionally add rosewater or turmeric.
  6. Cover pot with a towel-wrapped lid and steam over low heat for 25–30 minutes until fluffy.
  7. Meanwhile, toast pistachios and almonds in a dry skillet or lightly sauté in oil until fragrant.
  8. To serve, gently fluff rice, transfer to a platter, and top with reserved barberries, saffron-infused rice, and toasted nuts.

Notes

  • Soaking rice helps ensure long, fluffy grains when cooked.
  • Use a nonstick or heavy-bottom pot to avoid rice sticking during steaming.
  • Add caramelized onions or raisins for extra flavor complexity.
  • Serve alongside Persian chicken or lamb dishes for a complete meal.
  • Barberries can be found in Middle Eastern or Persian grocery stores.

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 5g
  • Sodium: 120mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 0mg

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