Barberry Rice Recipes

BARBERRY RICE

Steps:

• ORIGINAL DIRECTIONS:.
• (alternative, quicker directions below).
• Wash the barberries in cold water to rinse.
• Heat 1 T of butter in a small frying pan and stir fry the raisins for 1-2 minutes.
• Add the barberries, stir fry for a few seconds and then add the sugar and half of the cinnamon and cumin.
• Cook briefly and set aside.
• Drain the rice and then boil it in a pan of salted water for 5 minutes, reduce the heat and simmer for 10 minutes till almost cooked.
• Drain and rinse the rice in lukewarm water and wash and dry the pan.
• Heat half of the remaining butter in the pan, add 1 T water and stir in half of the rice.
• Blend the reserved rice with the remaining cinnamon and cumin and sprinkle over the top of the rice mixture.
• Dribble the remaining butter over and cover the pan with a clean dishtowel and secure with a tightly fitting lid, lifting the corners of the cloth back over the lid.
• Steam the rice over a very low heat for about 30-40 minutes.
• Just before serving, mix 3 T of the rice with the saffron water.
• QUICKER ALTERNATIVE:.
• Follow the first steps, through simmering the rice for 10 minutes. This worked nicely for me with just adding in the barberries and currants, sugar and spices that have been sauteed in the butter, along with the remaining butter and spices, stirring it into the almost-cooked rice at this point, putting the lid on and steaming on very low heat for about 20 minutes. The longer you let it steam, the more it develops a nice, slight crustiness.
• Spoon the rice on to a large, flat serving dish and sprinkle the saffron rice over the top to garnish.

PERSIAN RICE WITH BARBERRIES (ZERESHK POLOW)

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!