Zereshk Polo (Barberry Rice) 4 Servings

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Zereshk Polo (Barberry Rice) 4 Servings Ingredients Quantity Methods Basmati rice, rinsed and drained 3 cups 1. To wash the rice, pour the rice into a bowl and cover Water 1 1/2 quarts with cold water. Gently swish the rice around with Salt 2 T your hand and then drain the water. Repeat until the Oil 6 T water is clear. Strain the rice and set aside. Butter, melted 2 T 2. Rinsing washes off loose starch, making the rice less sticky. Zereshk (barberries), rinsed and 3/4 cup drained 3. Bring 10 cups water and 2 tablespoons salt to a boil Sugar 1 T in a 5-quart nonstick pot. Add rice and cook over me- Butter 1 T dium heat for about 6 to 8 minutes or until rice rises to Ground Saffron 1/4 tsp the top. Drain in a mesh colander. 4. Heat 4 tablespoons oil in the same pot used to cook the rice. Pour in the rice. Cover and cook over medium heat for 10 minutes or until the rice starts to steam. 5. Add the remaining oil and melted butter on top of the rice and reduce heat to low. Place a clean dishtowel or 2 layers of paper towel over the pot, folding the corners to keep away from the heat source. Cover the pot firmly with a lid and cook for 50 minutes. 6. The dishtowel is used to keep the steam from escaping and to absorb the water that condenses on the inside of the lid, preventing it from falling back into the pot. This results in a drier and fluffier rice. 7. To make the topping for rice, place butter, zereshk and sugar in a skillet over medium-low heat. Heat just long enough for butter and sugar to melt. Remove from heat. 8. In a small bowl, dissolve ¼ teaspoon saffron in 1 tablespoon hot water. Add 2 cups of cooked rice and gently mix to combine. 9. To plate the rice, gently scoop it out onto a serving platter with a wide spatula, mounding it into the shape of a pyramid. Add saffron rice and top with zereshk. 10. Loosen the tadigh (crispy crust) from the bottom of the pot and serve on a separate platter. 11. If tadigh is hard to remove, lower the bottom of the pot into a sink of cold water for few minutes to help release the crust. 12. Zereshk polo can also be prepared in a rice cooker, or in kateh style, and then topped with saffron rice and sweetened zereshk. Serve with braised chicken breasts or thighs Recipe & photo from: masteringpersiancooking.com .

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