ZERESHK BERRY RECIPES

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ZERESHK POLO (PERSIAN BARBERRY RICE) RECIPE | ALLRECIPES



Zereshk Polo (Persian Barberry Rice) Recipe | Allrecipes image

Zareshk literally means "barberries"--a staple of Persian cuisine. Absolutely love it! Known as "celebration rice" or "jeweled rice", this is often cooked for Persian weddings. But you don't need to wait for a wedding ceremony to enjoy it. This pulao is made with wild, red barberries (zareshk), which give the dish its jewel-like appearance and an exotic, slightly tart taste. It is usually served with chicken, as it is in this recipe.

Provided by Zainab Pervaiz

Categories     World Cuisine    Asian

Total Time 2 hours 50 minutes

Prep Time 30 minutes

Cook Time 1 hours 50 minutes

Yield 5 servings

Number Of Ingredients 12

2 cups uncooked white rice
2 pinches saffron, divided
1 pinch white sugar
1 pound chicken, cut into pieces
7 tablespoons olive oil, divided
1 tablespoon advieh (spice blend)
1 teaspoon garlic paste
1 teaspoon salt
1 large potato, sliced
4 tablespoons butter, divided
1 cup fresh barberries
1 tablespoon white sugar

Steps:

  • Soak rice in water to cover for at least 30 minutes.
  • Meanwhile, place 1 pinch saffron and 1 pinch sugar in a mortar and grind to a fine power. Transfer to a cup and fill 3/4 full with hot water. Set aside.
  • Preheat the oven to 325 degrees F (165 degrees C). Wash the chicken pieces, pat dry, and place in a deep baking tray. Coat with 2 tablespoons olive oil, advieh, garlic paste, and remaining saffron. Cover with aluminum foil.
  • Bake in the preheated oven until chicken is no longer pink, about 1 hour.
  • While the chicken is baking, drain the soaked rice, add to a pot, and cover with 4 cups of water. Add 2 tablespoons of olive oil if desired to stop the grains from sticking to each other and 1 teaspoon salt. Boil the rice until tender yet firm to the bite, 10 to 15 minutes. Drain in a colander.
  • Put the pot back on the stove and add remaining oil. Lay the sliced potato in the base (to protect the rice, but also to create a delicious edible crust of rice and potato). Top with the drained rice and cover with a lid. Cook until the rice begins to steam, 3 to 5 minutes. Turn the heat to low, and leave to steam, 25 to 30 minutes.
  • Heat 1/2 of the butter in a frying pan and add barberries. Saute for 3 to 4 minutes; add 1 tablespoon sugar and 2 tablespoons of the saffron water. Stir briefly, then remove from heat. Place a layer of rice on a serving platter, followed by a sprinkling of barberries and a little saffron water. Keep layering. Leave some barberries for the top. Arrange the chicken quarters around or on the top of the platter then spoon the saffron rice and barberries on top.

Nutrition Facts : Calories 697.6 calories, CarbohydrateContent 78.1 g, CholesterolContent 69.8 mg, FatContent 33.3 g, FiberContent 3.8 g, ProteinContent 21.9 g, SaturatedFatContent 9.7 g, SodiumContent 627 mg, SugarContent 4.3 g

PERSIAN RICE WITH BARBERRIES (ZERESHK POLOW) RECIPE - FOOD.COM



Persian Rice With Barberries (Zereshk Polow) Recipe - Food.com image

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

Total Time 2 hours 10 minutes

Prep Time 1 hours

Cook Time 1 hours 10 minutes

Yield 2-3 , 2-3 serving(s)

Number Of Ingredients 8

1 cup rice (the kind you have to soak a long time from a Iranian shop)
water
1/2 cup dried barberries (found in Iranian shops)
2 1/2 tablespoons white sugar
2 tablespoons saffron water (Persian Saffron Water)
5 tablespoons butter, divided
1/8 teaspoon advieh persian mixed spice (Advieh - Persian Spice Mix)
sea salt, to taste

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!

Nutrition Facts : Calories 666.5, FatContent 29.4, SaturatedFatContent 18.4, CholesterolContent 76.3, SodiumContent 255, CarbohydrateContent 93.1, FiberContent 1.4, SugarContent 15.7, ProteinContent 6.8

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    Place the ice cubes in a small bowl, sprinkle the crushed saffron over the top and set aside. As the ice melts, the saffron will slowly release its bright orange colour and pungent flavour.

    Melt the butter in a sauté pan on a medium heat and fry the chicken pieces for 5 minutes on each side, until lightly golden. Add the onion quarters, sprinkle with the turmeric, salt and pepper and cover with the water. Bring to the boil and skim off any foam on the surface. Lower the heat, cover and simmer for 15 minutes.

    Turn the thighs and simmer, covered, for another 15 minutes.

    Meanwhile, in a separate pan, fry the sliced onion in the ghee or vegetable oil for 10–15 minutes, until golden brown. Add the tomato purée and stir for a minute to coat the onion. Set aside.

    Remove about half of the stock and the onion quarters from the chicken pan. Reserve the stock for later (save the onions for a soup or a stew).

    Pour the saffron water over the chicken. Add the fried onion and tomato purée mixture, the lemon juice and barberries and stir well.

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    For the barberry rice:

    In a large heavy-based pan (covered with a tight-fitting lid), bring the water to the boil. 

    Put the rice in a bowl and wash several times under running water, stirring gently with your fingers. When the water is clear, drain the rice.

    Mix the cinnamon, rose petals, cumin and cardamom until well blended. Set aside.

    Add the salt to the boiling water, then add the rice. Let the water come back to the boil, stir the rice and cook, uncovered, for about 7 minutes. It should be soft on the outside and slightly hard inside.

    Drain the rice. Return the pan to the heat and add 3 tablespoons of the ghee or vegetable oil. Spoon half of the rice into the pan, then sprinkle with half of the spice mixture. Spoon the remaining rice on top and sprinkle with the remaining spices. Poke the handle of the spoon into the rice, making five holes to let the steam escape. Wrap the lid in a clean tea towel and place on top of the pan. Turn the heat to low and cook for 30 minutes.

    For the rice garnish, heat the remaining 2 tablespoons of ghee or vegetable oil in a small frying pan on a medium heat and fry the onion for 10 minutes, until golden. Drain the barberries and squeeze out the excess water. Add them to the onion and stir for 30 seconds, taking care as the barberries tend to burn easily.

    When ready to serve, stir the rice gently with a fork to mix the spices evenly, and spoon onto a serving plate. Garnish with the onion and barberry mixture and sprinkle chopped almonds and/or pistachios over the top. Serve with the chicken.

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