Persian Rice With Barberries (zereshk Polow)
Total Time: 2 hrs 10 mins
Preparation Time: 1 hr
Cook Time: 1 hr 10 mins
Ingredients
- 1 cup rice (the kind you have to soak a long time from a iranian shop)
- water
- 1/2 cup dried barberries (found in iranian shops)
- 2 1/2 tablespoons sugar
- 2 tablespoons saffron water (persian saffron water)
- 5 tablespoons butter, divided
- 1/8 teaspoon advieh persian mixed spice (advieh - persian spice mix)
- sea salt, to taste
Recipe
- 1 wash rice several times until water runs clear.
- 2 soak rice with salt to taste for at least an hour.
- 3 bring a pot of water to a boil add salt to taste and add drained rice.
- 4 once boiling, cook 10 minutes.
- 5 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.
- 6 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.
- 7 check the rice to make sure it is cooked. it should be soft and cooked but not mushy. drain rice in colander.
- 8 rinse with cold water to stop the cooking process.
- 9 pick over the barberries and remove any stones you may find and then soak in water for 5-10 minutes.
- 10 rinse barberries after soaking.
- 11 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.
- 12 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.
- 13 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.
- 14 sprinkle advieh and top with some barberry mixture.
- 15 repeat layers until the last layer is rice, reserving about 1/4 of a cup of barberries for garnish.
- 16 create 3-4 holes in the rice with the bottom of your spoon.
- 17 cover and cook on medium-high 10 minutes or until crust would be formed but not burnt.
- 18 melt 1 tbs of butter and mix with 1/2 tablespoon of saffron water and 1 tablespoon of water. pour all over rice.
- 19 cover tightly and cook 1 hour on low.
- 20 serve rice in a platter and top with the reserved barberries serve with iranian chicken with turmeric, saffron, and lemon juice for a delicious combination.
- 21 enjoy!
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