Zereshk Polo (Persian Rice with Barberries)

Hozzávalók

1 cup barberries

4 tbsp butter

4 tbsp sugar

pinch of ground saffron

2 cups rice

Salt

1 tbsp rose water

Útmutatók

Begin by washing and rinsing the basmati rice under cold water until it runs clear. Soak the cleaned rice in 6 cups of cold water mixed with 6 tablespoons of salt. Allow this to sit for a few hours before draining. Be careful not to handle the rice too much during this process; Basmati rice is delicate and can break easily.

Using a large non-stick pot, fill the pot 2/3 full with water and add 2 tablespoons of vegetable oil. Bring this mixture to a boil. Now, add the drained rice to the boiling water and allow it to cook for approximately 5-7 minutes. The rice kernels should be floating to the surface of the water. Aim for the rice to be parboiled or al dente, with a soft exterior and firm centre. Once achieved, drain and rinse the rice with cold water to stop the cooking process.

Clean the pot and return it to the stove. Combine 2 tablespoons of butter and vegetable oil in the pot and allow it to melt.

Place the drained rice back into the pot. Mix together half a cup of hot water, 3 tablespoons of butter, and a pinch of saffron in a small cup, then drizzle this mixture evenly over the rice. Once steam starts to rise from the pot, cover the pot with a towel-wrapped lid, and turn the heat down to low. The towel will absorb any excess condensation, aiding in the rice's fluffiness. Allow the rice to cook for about 45–50 minutes.

While the rice is cooking, soak the barberries for 20 to 30 minutes before draining. Heat some butter and sugar in a small pan, then add the drained barberries and stir well. Mix in the rose water to add a layer of floral aroma to the barberries.

Once the rice is fully cooked, remove the pot from the heat. Spoon the sautéed barberries over the top of the rice before serving. Enjoy this flavorful dish from my childhood.