Name: Zereshk Polo – Persian Barberry Rice with Saffron
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4-6
Cuisine: Persian
Ingredients: 2 cups basmati rice; 2 tbsp salt (for soaking the rice); 4 cups water; ½ cup dried barberries (zereshk); 2 tbsp butter or oil; 2 tbsp sugar (optional, to balance tartness); ¼ tsp ground saffron (dissolved in 2 tbsp hot water); ¼ tsp ground saffron; 2 tbsp hot water; 2 tbsp melted butter; 2 tbsp vegetable oil or butter; 1 large potato, thinly sliced (or a thin layer of rice for a rice crust)

Zereshk Polo – Persian Barberry Rice with Saffron

Rated 5.0 stars by 1 users

Cuisine

Persian

Author:

Leyla Ashournia

Servings

4-6

Prep Time

30 minutes

Cook Time

45 minutes

Zereshk Polo is a classic Persian dish featuring fluffy saffron-infused rice, tangy barberries (zereshk), and a hint of sweetness, often served with chicken, lamb, or beef. This dish is a staple at Persian celebrations, weddings, and family gatherings, offering a vibrant contrast of flavors and colors.

This dish is particularly popular at weddings and celebrations, where the contrast of golden saffron rice and red barberries symbolizes prosperity and joy. The combination of tart, sweet, and savory flavors represents the Persian culinary philosophy of balancing contrasts.

While traditionally served with chicken, lamb, or beef, modern variations include vegetarian versions using nuts and caramelized onions. Today, Zereshk Polo remains one of the most iconic and beloved Persian rice dishes, enjoyed across Iran and beyond.

Cook Mode

Ingredients

For the Rice:

2 cups basmati rice
2 tbsp salt (for soaking the rice)
4 cups water

For the Barberry Mixture:

½ cup dried barberries (zereshk)
2 tbsp butter or oil
2 tbsp sugar (optional, to balance tartness)
¼ tsp ground saffron (dissolved in 2 tbsp hot water)

For the Saffron Rice Layer:

¼ tsp ground saffron
2 tbsp hot water
2 tbsp melted butter

For the Tahdig (Optional but Traditional):

2 tbsp vegetable oil or butter
1 large potato, thinly sliced (or a thin layer of rice for a rice crust)

Directions

Prepare the Rice:
Rinse the basmati rice several times until the water runs clear. Soak in salted water for at least 30 minutes. Bring a large pot of water to a boil, drain the soaked rice, and cook in boiling water for 5-6 minutes until slightly soft but still firm. Drain and set aside.
Prepare the Barberries:
Rinse barberries (zereshk) under cold water to remove any debris. In a small pan, melt butter or oil, then add the barberries and sugar. Sauté for 2-3 minutes, stirring frequently, until they plump up but don’t burn. Remove from heat and mix in saffron water. Set aside.
Prepare the Tahdig (Optional but Traditional):
Heat 2 tbsp oil or butter in a nonstick pot. Layer thinly sliced potatoes or a thin layer of rice at the bottom for a crispy golden crust.
Layer & Steam the Rice:
Add a layer of rice over the tahdig, followed by a sprinkle of barberries. Repeat the layers until all the rice and barberries are used. Drizzle saffron water and melted butter over the top for extra fragrance and color. Cover the lid with a clean kitchen towel (to trap steam) and cook on low heat for 40 minutes.
Serve:
Fluff the steamed saffron rice and transfer to a serving platter. Garnish with extra barberries and pistachios or almonds (optional).

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Zereshk Polo – Persian Barberry Rice with Saffron

Category

Cuisine

Author:

Servings

Prep Time

Cook Time

Ingredients

For the Rice:

For the Barberry Mixture:

For the Saffron Rice Layer:

For the Tahdig (Optional but Traditional):

Directions

Prepare the Rice:

Prepare the Barberries:

Prepare the Tahdig (Optional but Traditional):

Layer & Steam the Rice:

Serve:

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