Zereshk Polo Recipe: How to Make Persian Rice Pilaf

• 2 tablespoons salt, plus more to taste
• 3 cups basmati rice, rinsed 3–5 times
• 1 cup dried barberries (or substitute unsweetened dried cranberries)
• ½ teaspoon saffron threads (or substitute 1 teaspoon turmeric)
• ¼ cup ghee or butter (or substitute vegetable oil or olive oil if vegan), divided
• 1 teaspoon sugar, plus more if needed
• 3 tablespoons plain yogurt (or substitute coconut yogurt if vegan)
• 1 teaspoon freshly squeezed lemon juice
• ½ cup slivered pistachios (optional)
• 1 tablespoon dried rose petals (optional)

1. 1

   Parboil the rice. Fill a large stockpot with water and salt. Bring to a boil over high heat. Add rice to boiling water and cook until al dente, about 5 minutes. Drain the rice in cold water and transfer to a large bowl, then set aside.

2. 2

   Prepare the barberries. Soak the barberries in cold water in a colander set inside a larger bowl until moist, about 10 minutes. Drain the barberries and rinse under running cold water.

3. 3

   Meanwhile, make the saffron water. Using a mortar and pestle, grind the saffron threads into a fine powder. In a small bowl, combine the ground saffron with ¼ cup cold water.

4. 4

   In a frying pan or sauté pan over medium heat, heat 2 tablespoons ghee. Add drained barberries and sugar, stirring until plump. Taste and add more sugar to mellow the sour taste, if needed. Add 2 tablespoons saffron water and simmer until liquid is absorbed, about 1 minute. Remove from heat and transfer rehydrated barberries to a medium bowl.

5. 5

   In a medium bowl, combine ½ cup drained rice with yogurt. Add the barberry mixture, lemon juice, and remaining saffron water to the large bowl of remaining rice and stir to combine. Add pistachios and rose petals if using.

6. 6

   Heat remaining 2 tablespoons ghee in a Dutch oven over medium-high heat. Add yogurt rice. Pile barberry rice on top of yogurt rice in a pyramid shape. Using the handle of a wooden spoon, poke 5–6 holes in the surface of the rice pyramid.

7. 7

   Cover and steam rice until tender, about 45 minutes. To help develop an evenly browned tahdig, rotate the pot one quarter turn every 5–10 minutes.

8. 8

   To serve, run a spatula around the edge of the rice, lifting up gently to make sure the tahdig is deep golden brown. Next, invert a large plate or serving platter over the Dutch oven. Using oven mitts to protect your hands, quickly flip the rice over onto the plate. Scoop any remaining rice out of the Dutch oven onto the serving platter.

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