Zereshk Polo - Persian Barberry Rice (Authentic with Mums Tips)

Ingredients

• 2 cups white basmati rice
• 3/4 cup dried barberries
• 1.5 oz / 45g white sugar
• 1/2 teaspoon ground saffron - or a good pinch of saffron threads
• 6-8 cups water
• 2 teaspoons salt
• 2-3 tablespoons extra virgin olive oil
• Garnish with slivered pistachios and almonds
• Serve with Persian chickpea stew or saffron chicken stew

Instructions

1. 1

   Add the basmati rice to a non-stick cooking pot and wash several times under a running tap (approximately 4 - 5 times) until the water runs clear and isn't misty

2. 2

   Fill the pot with clean water (about 6-8 cups) and add the salt. Simmer over medium-high heat for 10–12 minutes to parboil and partially cook the rice - keep an eye on it so it doesn't overcookIf there is white foam on the top of the water, carefully spoon it out and disregard

3. 3

   Whilst the rice is boiling, use a mortar and pestle and grind the saffron threads into a powder consistency

4. 4

   Add about ½ teaspoon or more of the ground saffron to a small glass jar or ramekin. Pour over a few tablespoons of boiling water and allow it to infuse to create a lovely saffron water

5. 5

   When the grains of rice are al dente, drain through a colander or fine mesh sieve. Carefully rinse under cold water. Don't have the water pressure too high

6. 6

   To make the saffron tahdig, add a few ladels of the par boiled rice to a bowl. Drizzle over some of the saffron water and stir together - the rice should be lovely and yellow

7. 7

   Add 2 tablespoons of olive oil to the bottom of the same non-stick pot. Add the saffron rice and gently level it out to an even layer

8. 8

   Pour in the remaining rice and use the handle of a wooden spoon or tablespoon to make holes into the rice down to the bottom of the pot. These will act as air pockets

9. 9

   Wrap the lid with a clean kitchen towel, add a splash of water to the pot and place the lid on. Cook on the lowest heat for 45 minutesIf serving with chickpea stew or saffron chicken, prepare this now

10. 10

    While the rice is cooking, place the barberries in a colander and rinse under cold water. Add them to a pan with 1 tablespoon of olive oil, sugar and a drizzle of the saffron water

11. 11

    Allow them to simmer over a low heat for 3-5 minutes, stirring frequently so the sugar melts and the barberries soften and become plump and juicy. If needed add a splash of water to ensure they don't burn

12. 12

    When the rice is ready, remove the lid and place a large dish or serving platter over the pot. Gently flip the pot upside down, then carefully lift the pot and reveal your beautiful Persian rice with crispy saffron tahdig

13. 13

    Remove the tahdig and sprinkle the top of the rice with a layer of the cooked barberries then garnish with slivered pistachios and almondsEnjoy your Zereshk polo alongside chickpea stew or chicken, shirazi salad and a piece of tahdig!