Persian Rice With Barberries (Zereshk Polow)

Recipe by UmmBinat
READY IN: 2hrs 10mins
YIELD: 2-3




  • Wash rice several times until water runs clear.
  • Soak rice with salt to taste for at least an hour.
  • Bring a pot of water to a boil add salt to taste and add drained rice.
  • Once boiling, cook 10 minutes.
  • While the rice cooks, gently scoop the rice from the bottom of the pot and bring to the surface and release. Do this step several times. NOTE: Do not stir.
  • Place a colander in the sink. You will want to choose a colander where the holes are small so that the rice won’t escape.
  • Check the rice to make sure it is cooked. It should be soft and cooked but not mushy. Drain rice in colander.
  • Rinse with cold water to stop the cooking process.
  • Pick over the barberries and remove any stones you may find and then soak in water for 5-10 minutes.
  • Rinse barberries after soaking.
  • In a skillet melt 1 tablespoon of butter then add the barberries. Add the sugar and give it a nice stir so that the barberries are coated with butter and sugar.
  • You will see that they will start to plump up! Add 1 tablespoon saffron water and let the barberries absorb the liquid for about one minute. Remove from heat.
  • Melt remaining butter in a heavy pot, stir in a 1/2 tbs saffron water and a couple large spoons of rice. Pat down somewhat. This will for the tahdig crust.
  • Sprinkle advieh and top with some barberry mixture.
  • Repeat layers until the last layer is rice, reserving about 1/4 of a cup of barberries for garnish.
  • Create 3-4 holes in the rice with the bottom of your spoon.
  • Cover and cook on medium-high 10 minutes or until crust would be formed but not burnt.
  • Melt 1 tbs of butter and mix with 1/2 tablespoon of Saffron water and 1 tablespoon of water. Pour all over rice.
  • Cover tightly and cook 1 hour on low.
  • Serve rice in a platter and top with the reserved barberries serve with Recipe#427545 for a delicious combination.
  • Enjoy!