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!
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