Zereshk Polo (Persian Barberry Rice)

 Zereshk Polo

Zereshk Polo is a fragrant Persian rice dish made with tart barberries, saffron, and butter. Its bright color and sweet-sour flavor make it a celebratory favorite in Iranian cuisine.

Cook Time40 minutes

Total Time minutes

1 hour

CourseMain Dish / Side Dish

Servings4

Ingredients

Rice

• 3 cups basmati rice
• Water & salt for boiling

Barberries

• 1 cup dried barberries (zereshk), rinsed
• 2 tbsp sugar

Saffron

• ½ tsp saffron threads
• 3 tbsp hot water

Butter & Oil

• 4 tbsp butter
• 3 tbsp vegetable oil

Optional Protein (Traditional Pairing)

• Saffron chicken or lamb

Instructions

Prepare saffron

• Crush saffron threads.
• Soak in hot water and set aside.

Cook rice

• Rinse rice until water runs clear.
• Boil in salted water until rice is just tender.
• Drain.

Make tahdig (optional)

• Heat oil in pot.
• Add rice back, shaping into a mound.
• Steam on low 30 minutes for crispy bottom.

Prepare barberries

• Melt butter in a pan.
• Add barberries and sugar.
• Sauté 1–2 minutes (do not burn).

Assemble

• Fluff rice and drizzle saffron water over part of it.
• Top with barberries.
• Add extra butter if desired.

Serve

• Serve with saffron chicken or kebab.

Small Notes :

• Barberries cook very fast do not overheat.
• Sugar balances the natural tartness.
• Saffron is key for aroma and color.
• Tahdig adds extra texture.