Zereshk Polow - Rice with Barberries

When I was a kid word got out that I loved Zereshk Polow. When information as such gets out all of a sudden it seems as though that’s the one dish that people keep on making for you.  As such,  I have had plenty of it in my life time. PLENTY! As an adult I still love it as I love zereshk,  barberries, and also because it is such a simple polow to make.  Of course, let us not forget that I love all things sour and barberries are indeed sour by nature.

There are a couple of different ways to make Zereshk Polow.  Some folks layer the rice with zereshk 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.

Ingredients:

• 2 cups rice
• 1 cup zereshk
• 1 tbsp sugar
• 4 tbsp Saffron water
• 2 tbsp butter*
• Advieh
• canola oil
• salt

Method:

1. First cook rice per Cooking Rice for Polow post. In the mean time prep the zereshk.

Pick over the zereshk and remove any steams or stones you may find.  Then soak in water for about 5-10 minutes. I find the best way to do this is by placing the zereshk in a colander and submerging it in a bowl full of water.  Rinse zereshk after soaking.

2. In a skillet melt 1 tablespoon of  butter then add zereshk. Add sugar and give it a nice stir so that the zereshk is coated with butter and sugar. You will see that it will start to plump up!  Add 2 tablespoon saffron water and let the zereshk absorb the liquid for about one minute. Turn off heat.

3. Begin layering rice. Prep tahdig in any method you prefer. This time I used canola oil, water and 1 tablespoon saffron water.

4. Place one layer of rice.

5. Sprinkle about 1/4 tsp of advieh.  Top with some of the zereshk.

6. Repeat layers until the last layer is rice  reserving about 1/4 of a cup of zereshk for later.

7. Create 4-5 holes in the rice with the back of your spatula.

8. Cover and cook on high for 10 minutes.

9. Melt 1 tbsp of butter and mix with 1 tablespoon of Saffron water and 1 tablespoon of water.  Pour all over rice.

10. Place a kitchen towel over the lid of your pot and steam rice on low for one hour.

11. Serve rice in a platter and top with the reserved zereshk.

Generally, Zereshk Polow is served with chicken. You can either add some cooked chicken as you layer the rice or simply serve it on the side. I think that Mitra’s Sunshine Chicken goes really well with this rice. Alternative,

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Morgh Polo (Chicken Rice)

This dish is practically the same as Zeresk Polo ba Morgh (Barberry Rice with Chicken). When I first decided to make it I kept asking myself what is different about this dish compared to Zereshk Polo…but then I realized the main difference is that the chicken is steamed with the rice in Morgh Polo. Though some do this when making Zereshk Polo, its more common to prepare the chicken separately when cooking Zereshk Polo. In other words chicken is the garnish to Zereshk Polo.

Ingredients:

• 500 grams Chicken –you can lesson the amount of chicken if you wish
• 1 small onion - finely chopped up
• 100 grams barberries (zereshk)
• 3-4 cups rice
• 1-2 teaspoon zireh (cumin)
• 1 teaspoon liquid saffron
• oil
• 2-3 tablespoons sugar
• salt/pepper
• turmeric

Method:

1. Rinse the rice and soak it (add salt to the water) for at least 1-2 hours prior to preparing the Morgh Polo.
2. Begin by preparing your chicken. Cut the chicken into smaller pieces. In a pan you want to fry the onions in oil until they begin turning a golden color. Once the onions are turning a golden color add the chicken pieces.  Fry the chicken and add salt, pepper, and turmeric. Add about 1 cup of water to the chicken and cover the pan with a lid and allow the chicken to cook for 30- 40 minutes on medium heat.
3. Once the chicken is prepared set the chicken pieces aside. If you want to keep a bit of the chicken stock to pour onto the rice you may do so at this time.
4. In a large pot bring water to a boil. When the water is boiling add the rice to the pot and allow it to cook until the water comes to a boil again (stove top should be on high temperature). Drain the rice and add a little water and oil to the pot and return it to the stove. Pour half the rice into the pot and then add the chicken pieces and cumin, and cover the chicken/cumin with the remaining rice. Should you like you can add a bit of the chicken stock to the rice at this time. Place a cloth or towel on the lid of the pot and cover the pot. Once the steam begins escaping from the pot you want to turn the temperature down to low and allow the Morgh Polo to cook at least an additional 40 minutes.
5. Clean the zereshk (barberries) and soak for a bit in water then rinse. Approximately 10- 15 minutes before serving the Morgh Polo you want to begin cooking the zereshk. In a pan pour a little bit of oil and add the rinsed zereshk to the pan. Fry the barberries a bit and add a desired amount of sugar to them. Add a little bit of saffron as well. Once the barberries are cooked set them aside and prepare the Morgh Polo.
6. In a serving platter you want to use a large spoon to place half the Morgh Polo on the platter. Then mix another half of the remaining Morgh Polo with most of the zereshk (leave a small amount of the zereshk). Pour the mixed zereshk and Morgh Polo over the rice in the serving platter. Finally, add a bit of liquid saffron to remaining amount of Morgh Polo and mix with the remaining zereshk. Add this to the top of the Morgh Polo in the serving platter (you can decorate it on top of the rice).
7. Serve with torshi, mast-o khiar, mast-o moosir, plain mast (yogurt), sabzi jat, or any other type of desired garnish.

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