By UmmBinat on February 06, 2011
Photo by Cookgirl
Photo by Cookgirl
"This is delicious rice! I adore the barberries in this. This is excellent served with Iranian Chicken With Turmeric, Saffron, and Lemon Juice or you can add some cooked chicken as you layer the rice. "There are a couple of different ways to make Zereshk Polow. Some folks layer the rice with zereshk (barberries) and steam them together while others simply make a chelow and add the zereshk on top. Personally, I am a fan of the first method as I think that the polow as a whole tastes better. With this said the zereshk changes color in the steaming process and goes from a gorgeous bright ruby red color to a dull brownish color. So at some point I came up with an idea where I hold on to a little bit of the zereshk and sprinkle it on top of the rice when it’s time to serve it." Modified from a recipe found on http://mypersiankitchen.com"
Serving Size: 1 (108 g)
Servings Per Recipe: 2
"This recipe is time consuming (mostly passive time thank goodness) and there are many steps to follow. However, if you follow the directions carefully you'll have a truly magical dish for center stage on your dining table. I cannot get Persian rice here which is really unfortunate. Basmati rice was substituted but I am wondering if maybe a medium grain rice is better...? A non-stick pan is ideal to avoid the rice sticking to the bottom. To serve, I placed a serving platter over the top of the pan then carefully (very carefully I must stress!) inverted. Used the recommended advieh recipe you suggested, too. Don't skip any steps and don't omit any ingredients. To accompany baked fish, Recipe #126693 and Recipe #433841. Thank you very much, UmmBinat for sharing this recipe! Reviewed for NA*ME tag and Veg Tag/March."