📝 About This Recipe
Zereshk Polow is a crown jewel of Persian cuisine, celebrated for its striking contrast of vibrant red barberries against a sea of golden saffron-stained rice. This dish perfectly embodies the 'sweet and sour' profile of Iran, featuring fluffy long-grain basmati and the legendary 'Tahdig'—a buttery, crispy crust at the bottom of the pot. It is a festive, aromatic masterpiece that transforms a simple meal into a royal Persian banquet.
🥗 Ingredients
The Saffron Rice
- 3 cups Extra-long grain Basmati rice (high quality, aged)
- 3 tablespoons Kosher salt (for the soaking and boiling water)
- 4 tablespoons Unsalted butter (melted)
- 3 tablespoons Neutral oil (such as grapeseed or vegetable oil)
- 2 tablespoons Greek yogurt (optional, for a thicker Tahdig)
The Barberry Topping
- 1 cup Dried barberries (Zereshk) (cleaned and rinsed)
- 1-2 tablespoons Granulated sugar (to balance the tartness)
- 1 tablespoon Unsalted butter
- 1/2 teaspoon Saffron threads (ground and dissolved in 3 tbsp hot water)
Saffron Chicken (Traditional Accompaniment)
- 1.5 pounds Chicken thighs (bone-in, skin-on for flavor)
- 1 large Yellow onion (thinly sliced)
- 1 teaspoon Turmeric powder
- 1/4 teaspoon Cinnamon (ground)
- 1 cup Chicken stock
Garnish
- 2 tablespoons Slivered pistachios (raw)
- 2 tablespoons Slivered almonds (raw)
👨🍳 Instructions
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1
Wash the basmati rice in a large bowl, swirling gently and changing the water 5-6 times until the water runs completely clear to remove excess starch.
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2
Soak the rice in lukewarm water with 2 tablespoons of salt for at least 30 minutes. This strengthens the grains so they grow long and don't break.
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3
In a large non-stick pot, bring 8 cups of water and 1 tablespoon of salt to a rolling boil. Drain the soaked rice and add it to the boiling water.
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4
Parboil the rice for 6-8 minutes. Test a grain: it should be soft on the outside but still have a firm 'bite' in the center (al dente). Drain and rinse with cold water to stop the cooking.
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5
Prepare the Tahdig: In a small bowl, mix 1 cup of the parboiled rice with 2 tablespoons of yogurt, 1 tablespoon of oil, and 1 tablespoon of the saffron water.
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6
Clean the pot, add 2 tablespoons of oil and 1 tablespoon of water to the bottom. Spread the saffron-yogurt rice mixture evenly across the bottom, pressing down slightly.
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7
Mound the remaining white rice on top in the shape of a pyramid. Use the handle of a wooden spoon to poke 5 holes in the rice to allow steam to escape.
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8
Wrap the pot lid in a clean kitchen towel (to absorb moisture) and cover tightly. Cook on medium-high for 5 minutes to set the crust, then reduce to low and steam for 45-50 minutes.
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9
While rice steams, prepare the chicken: Sauté onions until golden, add chicken, turmeric, cinnamon, salt, and pepper. Brown the chicken, then add stock and simmer for 40 minutes until tender.
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10
Prepare the barberries: Rinse barberries in a fine-mesh sieve. In a small skillet, melt 1 tablespoon butter, add barberries, sugar, and 1 tablespoon saffron water. Sauté for only 1-2 minutes on low heat—do not burn them or they will turn bitter.
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11
Once the rice is done, take 1 cup of the white rice from the top and mix it in a bowl with the remaining saffron water and the sautéed barberries.
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12
Platter the dish: Gently scoop the white rice onto a platter. Top with the jeweled saffron-barberry mixture and garnish with pistachios and almonds. Carefully remove the crispy Tahdig from the bottom of the pot and serve it on the side.
💡 Chef's Tips
Be very careful when sautéing barberries; they are high in sugar and burn within seconds—keep the heat low. Always use a non-stick pot for the best Tahdig results; it ensures the crust releases in one beautiful piece. Wrapping the lid in a towel (Damkoni) is essential for fluffy, non-mushy rice as it captures the rising steam. If your barberries are very dry, soak them in cold water for 10 minutes before sautéing to rehydrate them.
🍽️ Serving Suggestions
Serve with a side of Mast-o-Khiar (Persian yogurt and cucumber dip) to balance the acidity. A fresh Shirazi Salad (cucumber, tomato, and onion) adds a delightful crunch. Pair with a glass of Doogh (a savory Persian yogurt drink with dried mint). Offer extra Tahdig pieces to guests first—it is the most coveted part of the meal!