Zereshk Polo - Persian Barberry Rice

Rice pilaf on a white oval platter with gold serving utensils.

5 from 3 votes

Zereshk Polo - Persian Barberry Rice

Zereshk Polo is a classic Persian rice dish that's easy enough to make on a weeknight. This fluffy rice is brimming with barberries, a wonderfully tart and tangy dried fruit.

Prep Time30

Cook Time45

Total Time1 15

Course: Side Dish

Cuisine: Persian

Diet: Gluten Free, Kosher, Vegan, Vegetarian

Servings:

Calories: 383kcal

Author: Candice Walker

Ingredients

2 cups basmati rice can use as little as 1.5 cups, but not if making tahdig
½ cup dried barberries washed in warm water
1 small onion sliced in very thin half-moons
2 tsp sugar can use less and up to 2 tbsp**
3 tbsp sea salt
9 tbsp flavorless oil canola, sunflower seed, vegetable, etc.
1 pinch saffron optional, ground and bloomed in 3 tablespoons of hot water*
water

Instructions

Wash the rice 5 times with cold to lukewarm water until the water runs clear. Let it soak until step 6.
Soak the barberries in warm water for 10 minutes, then strain.
In the meantime, heat 2 tablespoons of oil over medium heat and add the onion. Cook beyond the point where it is translucent. Let it brown. You want it to be caramelized. This takes about 20 minutes. Keep your eye on it and stir every couple minutes. When done, remove from the pan and set aside.
Add another 2 tablespoons of oil and the washed barberries. Cook for 2-3 minutes until they are plump. Add the sugar** to balance the sourness of the barberries. Stir constantly. Be careful not to burn them.
Bring about 2/3 a pot water of water to boil. Add 3 tablespoons of salt.
Add the rice to the boiling water and gently stir. Bring it back to a boil, then remove the lid to keep from overflowing.
When al dente, strain. Do not overcook! If salty, rinse with cold water. Shake colander to remove as much water as possible.
Add 3 tablespoons of oil in a pot. Then gently add half of the drained rice and top with the onion and barberry mixture. Top with the rest of the rice.
Using the back side of a kitchen utensil, make 6 deep holes in the rice, top with the steeped saffron, then put the lid back on. Cook on medium heat, watching it carefully.
When the lid gets foggy (this takes 3-5 minutes), pour a little oil over the rice - about 2 tbsp. Then put the lid back on*** and turn the heat to the lowest possible setting.
Cook for 30-45 min from when the oil is poured on top.
Fluff the entire rice mixture with a fork to mix it all together and serve. You can garnish with slivered almonds and/or pistachios.

Video

Notes

You want the rice to still have a little bite after boiling. Persian rice is never served mushy.

If your pot does not have a glass lid, check for condensation on the top of the lid.

If turning this recipe into tahdig, use this recipe for how to make tahdig and prepare/add the barberries per this recipe.

* You can bloom the saffron with ice overnight if you have the time to keep the aroma even more pungent.

** If you prefer a sweeter zereshk polo, add more sugar. I like the sour taste, and use a very light sprinkling.

*** When steaming rice, we tie a kitchen towel around the lid to help absorb the excess moisture. This can be unsafe if you don't have experience because the towel can come undone and catch fire. Please only use the kitchen towel method if you will be keeping an eye on the pot.

Nutrition