Persian Rice With Barberries (Zereshk Polow) Recipe

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Persian Rice With Barberries (Zereshk Polow)
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Ingredients
8
Count
Nutrition
274
Calories
Total time
61
Minutes
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Ingredients:

  • 1 cup rice (the kind you have to soak a long time from a iranian shop)
  • 1/2 cup dried barberries (found in iranian shops)
  • 2 1/2 tbsp white sugar
  • 2 tbsp saffron water (persian saffron water)
  • 1/8 tsp advieh persian mixed spice (advieh - persian spice mix)
  • sea salt , to taste

Directions:

  1. Wash rice several times until water runs clear.
  2. Soak rice with salt to taste for at least an hour.
  3. Bring a pot of water to a boil add salt to taste and add drained rice.
  4. Once boiling, cook 10 minutes.
  5. 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.
  6. 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.
  7. Check the rice to make sure it is cooked. It should be soft and cooked but not mushy. Drain rice in colander.
  8. Rinse with cold water to stop the cooking process.
  9. Pick over the barberries and remove any stones you may find and then soak in water for 5-10 minutes.
  10. Rinse barberries after soaking.
  11. 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.
  12. 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.
  13. 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.
  14. Sprinkle advieh and top with some barberry mixture.
  15. Repeat layers until the last layer is rice, reserving about 1/4 of a cup of barberries for garnish.
  16. Create 3-4 holes in the rice with the bottom of your spoon.
  17. Cover and cook on medium-high 10 minutes or until crust would be formed but not burnt.
  18. Melt 1 tbs of butter and mix with 1/2 tablespoon of Saffron water and 1 tablespoon of water. Pour all over rice.
  19. Cover tightly and cook 1 hour on low.
  20. Serve rice in a platter and top with the reserved barberries serve with Iranian Chicken With Turmeric, Saffron, and Lemon Juice for a delicious combination.
  21. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 273.96 Kcal (1147 kJ)
Calories from fat 89.19 Kcal
% Daily Value*
Total Fat 9.91g 15%
Cholesterol 25.44mg 8%
Sodium 31.27mg 1%
Potassium 30.86mg 1%
Total Carbs 43.47g 14%
Sugars 12.47g 50%
Dietary Fiber 2.3g 9%
Protein 3.05g 6%
Vitamin C 0.7mg 1%
Vitamin A 0.1mg 4%
Iron 3.3mg 18%
Calcium 18.9mg 2%
Amount Per 100 g
Calories 406.57 Kcal (1702 kJ)
Calories from fat 132.36 Kcal
% Daily Value*
Total Fat 14.71g 15%
Cholesterol 37.76mg 8%
Sodium 46.4mg 1%
Potassium 45.79mg 1%
Total Carbs 64.51g 14%
Sugars 18.5g 50%
Dietary Fiber 3.41g 9%
Protein 4.53g 6%
Vitamin C 1mg 1%
Vitamin A 0.2mg 4%
Iron 4.9mg 18%
Calcium 28.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.8
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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