Zereshk Polo (Barberry Rice)
Ingredients
- 400 g Basmati rice
- 100 g Dried barberries (zereshk)
- 0.5 g Saffron threads
- 2 tbsp Butter
- 3 tbsp Oil
- 0.5 tsp Black pepper
- 1 tsp Salt
Instructions
-
Wash the rice thoroughly until the water runs clear. Soak it in salted water for at least 1 hour before cooking.
-
Drain the soaked rice and add it to a pot with fresh water - the water should sit about 1/3 of a finger above the rice. Add salt and just a small splash of oil. Bring to a boil on high heat. Once boiling, stir once or twice and let it cook until the water level drops below the rice. Then strain.
-
While the rice boils, grind the saffron threads with a pinch of sugar using a mortar and pestle. Add 2-3 tablespoons of hot water and let it bloom.
-
Strain the rice. In the same pot, add the oil, a good pinch of black pepper, and a spoonful of the saffron water. Swirl to coat the bottom.
-
Gently pour the strained rice on top, mounding it slightly in the center. Wrap the lid in a clean tea towel and place it on tightly.
-
Cook on a bit more than medium heat for about 1 minute, then reduce to medium and let it steam for 30 minutes without lifting the lid.
-
While the rice steams, wash the barberries and drain well. Pat them dry. Melt the butter in a small pan and sear the barberries for 2-3 minutes, stirring often. They burn quickly so keep an eye on them. Remove from heat.
-
To serve, either flip the entire pot onto a plate so the golden saffron tahdig is on top and scatter the barberries over it, or spoon the rice onto a serving dish, mix a handful of rice with the buttery barberries and remaining saffron water, and arrange it on top for colour.