Persian Zereshk Polo with Mama

By Cooking With Ayeh · 90 min

Ingredients

Instructions

1. Rinse the basmati rice 4-5 times until the water runs clear.
2. Bring 6-8 cups of water with 2 teaspoons salt to a simmer over medium-high heat. Cook the rice 10-12 minutes until partly cooked, skimming off any white foam.
3. Grind the saffron threads to a powder with a mortar and pestle. Steep about 1/2 teaspoon in a few tablespoons of boiling water.
4. Drain the parboiled rice when al dente and rinse gently under cold water.
5. Mix a few ladles of the parboiled rice with some saffron water until yellow.
6. Add 2 tablespoons olive oil to the bottom of the pot, then spread the saffron rice in an even layer.
7. Add the remaining rice on top and poke holes down to the bottom with a wooden spoon handle.
8. Wrap the lid in a clean towel, splash a little water in the pot, cover and cook on the lowest heat for 45 minutes.
9. Meanwhile, rinse the barberries and simmer them with 1 tablespoon olive oil, the sugar and a drizzle of saffron water over low heat for 3-5 minutes, stirring often, until plump and juicy. Add a splash of water if needed.
10. Invert the pot onto a large platter to release the rice with its crispy tahdig.
11. Remove the tahdig, spoon the barberries over the rice and garnish with slivered pistachios and almonds.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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