Zereshk Polow

Zereshk Polow is a Persian Barberry Rice based dish. Barberries are like small currants that are often used in persian cooking.

Barberry grows in clusters like grapes. It is a tiny, deep red, Vitamin-C-rich fruit of a thorny shrub, is dried for use in many Persian dishes besides rice, including stews and jam. It has many health benefits.

Lets have a recipe :
Ingredients :

 2 cups basmati rice
1/2 cup dried barberries (zereshk),can be found at most Persian or Middle Eastern stores
1 teaspoon crushed saffron, dissolved in 3-4 tablespoons of hot water
1- 2 tablespoons sugar
Butter or vegetable oil
Salt
Water
Instructions :

Rinse the  rice with cool water a few times. Soak the rice in 8 cups of cool water, add 4 tablespoons of salt, set aside for at least an hour.
Pick over dried barberries (zereshk), wash and rinse a few times, soak in cool water for half an hour. Drain.
Place 2 tablespoon of butter in a small saucepan, add zereshk to the pan, heat it up on a medium-low heat for five minutes. Add 2 tablespoons of liquid saffron and 1-2 tablespoons of sugar to balance the sour taste of zereshk (if you prefer a more sweet taste, add more sugar to the mixture). Mix thoroughly. Set aside. I usually sprinkle very little sugar to this dish. I like the sour taste of zereshk polow.
In a large non-stick pot that has a tight fitting lid, bring 3 quarts of water to a rapid boil on medium-high heat. Drain and pour into boiling water. Bring water back to a boil for about 7 minutes. Test to see if the rice is ready. Rice grains should be hard in the center and soft on the outside. Drain the rice in amesh colander and rinse with cool water a few times.
Wash the pot and return to heat, add 3-4 tablespoons vegetable oil and a tablespoon of liquid saffron. With a large spatula place the rice into the non-stick pot, building it into a pyramid shape.
In order to release the steam make 3-4 holes in the rice with the bottom of the spatula. Cook for 7-10 minutes on medium heat until rice is steaming, when the steam starts to come out, pour 2 tablespoons of oil and 1/4 cup of water over the rice, cover, lower heat and steam the rice for another 50 minutes.
With a large scoop take some rice and mix in with the remaining saffron and set aside.
Serve rice on a platter, layer with barberries and the mixture of rice and saffron.
Gently remove the crusty bottom (tahdig) and serve in a separate plate.

Tip :
You may place the barberries in the rice and steam them together but the color of barberries will not be as red as when you layer them with the rice at the last minute.

ENJOY !!!