Description
Persian Saffron Rice with Barberries, or Zereshk Polo, is a traditional and aromatic Iranian dish made with fluffy basmati rice infused with saffron and topped with tart barberries sautéed in butter. It’s often served with chicken or lamb and is a staple of Persian cuisine.
Ingredients
Units
Scale
- 2 cups basmati rice
- 1/4 teaspoon saffron threads, crushed
- 2 tablespoons hot water (for saffron)
- 1/2 cup dried barberries (zereshk)
- 2 tablespoons butter
- 1 tablespoon sugar (optional, to balance tartness)
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- Water for boiling
Instructions
- Rinse rice several times until water runs clear. Soak in salted water for at least 30 minutes.
- Soak crushed saffron in 2 tablespoons hot water and set aside.
- Bring a large pot of water to a boil. Drain soaked rice and add to boiling water. Cook for 5–7 minutes or until al dente. Drain and rinse with cold water.
- In a non-stick pot, heat 2 tablespoons oil. Add a layer of rice to form a crust (tahdig), then layer the remaining rice on top. Cover the lid with a kitchen towel and place on the pot. Steam on low heat for 30–40 minutes.
- Meanwhile, rinse barberries and sauté in butter for 1–2 minutes. Add sugar if using and cook for another minute. Stir in saffron water and remove from heat.
- Once rice is done, fluff gently. Mix some of the saffron barberries into the rice or layer on top for serving.
Notes
- Use high-quality basmati rice for best texture and aroma.
- Barberries can be found in Middle Eastern or Persian grocery stores.
- The crusty bottom (tahdig) is a prized part of the dish—don’t skip it!
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg