Persian Rice With Barberries Zereshk Polow Recipes

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!

RESHTEH POLO - PERSIAN RICE WITH NOODLES

Steps:

• In a large pot, saute onion until nice and golden.
• Remove pits from dates and dice them.
• In another pot, saute the reshteh noodles in butter until golden. Keep an eye on them, as they burn easily.
• Prepare your basmati rice according to my "Persian Rice" recipe. When you add the rice to the water, add the reshteh noodles too.
• Once the onion is nice and golden, add one tablespoon butter. Add turmeric and cinnamon. Give the pan a nice stir.
• Add dates and raisins. Give the pan a stir.
• Add orange peel. Season to taste with salt and pepper.
• Note: if the ingredients seem kind of dry, add a tablespoon of butter.
• After draining your rice and reshteh noodles, place 2 tablespoons canola oil in the bottom of the rice/reshteh pot and add enough water to cover the bottom.
• Add one layer of rice/reshteh noodles to the pot.
• Sprinkle 1/4 teaspoon of advieh spice (or bouillon).
• Place half of the date-raisin-orange-peel-onion mixture on top.
• Repeat with another layer of rice/reshteh noodles and the remainder of the date-onion mixture.
• End the layering with the rice-reshteh noodles.
• With the end of the spatula, make 5 holes to circumference the rice.
• Cook covered on high for 10 minutes.
• Ground the saffron and dissolve in 1/4 cup of hot water. Add 1 tablespoon butter t the saffron and mix well. Pour the saffron mixture over the rice.
• Cover the top of the pot with a towel and cover with the lid. Steam rice on low for one hour.
• Once the rice is done, place the rice in a dish and sprinkle the almonds and pistachios on top.
• At the bottom of your pot you will find a crunchy rice delicacy Persians love, called tadigh. Break it into pieces with a spatula or spoon and serve in a separate dish.