Best 3 Persian Rice With Barberries Zereshk Polow Recipes
**Embark on a Culinary Journey to Persia: Discover the Exquisite Flavors of Zereshk Polow**
Prepare to tantalize your taste buds with Zereshk Polow, a crown jewel of Persian cuisine. This aromatic and visually stunning dish combines the delicate flavors of fluffy basmati rice, tangy barberries, and golden saffron, creating a symphony of flavors that will transport you to the heart of Persia.
In this comprehensive guide, we will unveil the secrets behind crafting the perfect Zereshk Polow. Discover the art of selecting the finest ingredients, from the long-grain basmati rice to the plump and vibrant barberries. Learn the traditional techniques for cooking the rice to achieve that perfect texture, neither too soft nor too firm.
But Zereshk Polow is not just a one-dimensional dish. We will also introduce you to a variety of tempting variations that will cater to every palate. From the classic Zereshk Polow adorned with pistachios and almonds to the indulgent Zereshk Polow Shirin featuring sweet dried fruits, each recipe offers a unique taste experience.
Whether you're a seasoned home cook or just starting your culinary adventure, this guide will provide you with all the knowledge and inspiration you need to create this beloved Persian dish. So, gather your ingredients, put on your apron, and get ready to embark on a culinary journey to Persia with Zereshk Polow.
PERSIAN RICE WITH BARBERRIES (ZERESHK POLOW)
This is delicious rice! I adore the barberries in this. This is excellent served with Recipe#427545 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
Provided by UmmBinat
Categories One Dish Meal
Time 2h10m
Yield 2-3 , 2-3 serving(s)
Number Of Ingredients 8
Steps:
- 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!
ZERESHK POLO (PERSIAN BARBERRY RICE)
Zareshk literally means "barberries"--a staple of Persian cuisine. Absolutely love it! Known as "celebration rice" or "jeweled rice", this is often cooked for Persian weddings. But you don't need to wait for a wedding ceremony to enjoy it. This pulao is made with wild, red barberries (zareshk), which give the dish its jewel-like appearance and an exotic, slightly tart taste. It is usually served with chicken, as it is in this recipe.
Provided by Zainab Pervaiz
Categories World Cuisine Recipes Asian
Time 2h50m
Yield 5
Number Of Ingredients 12
Steps:
- Soak rice in water to cover for at least 30 minutes.
- Meanwhile, place 1 pinch saffron and 1 pinch sugar in a mortar and grind to a fine power. Transfer to a cup and fill 3/4 full with hot water. Set aside.
- Preheat the oven to 325 degrees F (165 degrees C). Wash the chicken pieces, pat dry, and place in a deep baking tray. Coat with 2 tablespoons olive oil, advieh, garlic paste, and remaining saffron. Cover with aluminum foil.
- Bake in the preheated oven until chicken is no longer pink, about 1 hour.
- While the chicken is baking, drain the soaked rice, add to a pot, and cover with 4 cups of water. Add 2 tablespoons of olive oil if desired to stop the grains from sticking to each other and 1 teaspoon salt. Boil the rice until tender yet firm to the bite, 10 to 15 minutes. Drain in a colander.
- Put the pot back on the stove and add remaining oil. Lay the sliced potato in the base (to protect the rice, but also to create a delicious edible crust of rice and potato). Top with the drained rice and cover with a lid. Cook until the rice begins to steam, 3 to 5 minutes. Turn the heat to low, and leave to steam, 25 to 30 minutes.
- Heat 1/2 of the butter in a frying pan and add barberries. Saute for 3 to 4 minutes; add 1 tablespoon sugar and 2 tablespoons of the saffron water. Stir briefly, then remove from heat. Place a layer of rice on a serving platter, followed by a sprinkling of barberries and a little saffron water. Keep layering. Leave some barberries for the top. Arrange the chicken quarters around or on the top of the platter then spoon the saffron rice and barberries on top.
Nutrition Facts : Calories 697.6 calories, Carbohydrate 78.1 g, Cholesterol 69.8 mg, Fat 33.3 g, Fiber 3.8 g, Protein 21.9 g, SaturatedFat 9.7 g, Sodium 627 mg, Sugar 4.3 g
CHEAT'S QUICK PERSIAN RICE (POLOW)
This is a quick, short-cut version of the usual Persian Rice (Polow) recipe. Like most short-cuts, the outcome will not be as impressive as following the traditional, longer method but, if you're in a rush and want a decent quality steamed persian rice, then I recommend following this one-pot recipe. For other times when you cook for guests or have time, I recommend following the traditional longer method as stated in other recipes on this website.
Provided by selinasadat
Categories White Rice
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Put the Basmati Rice in a bowl and rinse it very well under running water, taking care to be gentle when stirring the rice so you don't break the rice grains. Rinse until most of the starch has been washed, and the water is almost clear and no longer cloudy.
- Cover the rinsed rice with water (approx. 2 inches/4 cm above rice level), and let it soak for 30 minutes before cooking.
- After 30 minutes, strain the soaked rice (in a collinder or seive) from all the the water.
- Gently heat 1 tablesoon of Oil in a heavy-based (preferrably non-stick), wide cooking pot. Make sure the oil covers the whole base of the pot.
- Add the strained rice to pot, then the 3 cups of Water, remaining Oil, Salt, and stir gently for a few seconds, taking care not to break the rice grains (just enough for the salt to mix in the water).
- Bring to a gentle boil. As soon as the water begins to boil, turn the heat down to a medium/low, allowing contents to simmer gently. Cover the pot with a tight lid (alternatively, use a clean dry teatowel wrapped around the lid to ensure no air/steam escapes the pot. You can also use baking foil instead of the teatowel to keep the pot contents air-tight).
- Once the rice has been simmering gently for 10 minutes, and you can almost hear the rice at the bottom of the pot making crisp sounds, turn the heat down to a low heat, and let it steam gently for a further 20 minutes - this will ensure the rice gets crispy at the bottom (Tahdig) but doesn't burn.
- (Optional) If using Cinnamon sticks to make the rice fragrant, at Step. 7 open the lid of the pot & stick the Cinnamon sticks into the rice, perpendicularly, making sure the sticks are completely submerged in the rice . Cover the pot once again tighly & allow to steam - as in Step 7 - gently for 20 minutes before serving.
Tips:
- Use high-quality basmati rice for the best results. Basmati rice is a long-grain rice that is known for its delicate flavor and aroma.
- Rinse the rice thoroughly before cooking. This will help to remove any dirt or debris from the rice.
- Soak the rice in water for at least 30 minutes before cooking. This will help to reduce the cooking time and make the rice more fluffy.
- Use a heavy-bottomed pot to cook the rice. This will help to distribute the heat evenly and prevent the rice from burning.
- Bring the water to a boil before adding the rice. This will help to prevent the rice from sticking together.
- Once the water has come to a boil, reduce the heat to low and cover the pot. Simmer the rice for 18-20 minutes, or until all of the water has been absorbed.
- Once the rice is cooked, remove it from the heat and let it rest for 5 minutes before fluffing it with a fork.
- Serve the rice immediately with your favorite Persian dishes.
Conclusion:
Zereshk polow is a delicious and versatile Persian dish that can be served with a variety of main courses. The combination of fluffy basmati rice, sweet and tangy barberries, and aromatic saffron makes this dish a true delight. Whether you are a fan of Persian cuisine or simply looking for a new and exciting side dish, zereshk polow is sure to please.
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