Persian Rice With Barberries Zereshk Polow Recipes

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PERSIAN RICE WITH BARBERRIES (ZERESHK POLOW)



Persian Rice With Barberries (Zereshk Polow) image

This is delicious rice! I adore the barberries in this. This is excellent served with Recipe#427545 or you can add some cooked chicken as you layer the rice. "There are a couple of different ways to make Zereshk Polow. Some folks layer the rice with zereshk (barberries) and steam them together while others simply make a chelow and add the zereshk on top. Personally, I am a fan of the first method as I think that the polow as a whole tastes better. With this said the zereshk changes color in the steaming process and goes from a gorgeous bright ruby red color to a dull brownish color. So at some point I came up with an idea where I hold on to a little bit of the zereshk and sprinkle it on top of the rice when it's time to serve it." Modified from a recipe found on http://mypersiankitchen.com

Provided by UmmBinat

Categories     One Dish Meal

Time 2h10m

Yield 2-3 , 2-3 serving(s)

Number Of Ingredients 8

1 cup rice (the kind you have to soak a long time from a Iranian shop)
water
1/2 cup dried barberries (found in Iranian shops)
2 1/2 tablespoons white sugar
2 tablespoons saffron water (Persian Saffron Water)
5 tablespoons butter, divided
1/8 teaspoon advieh persian mixed spice (Advieh - Persian Spice Mix)
sea salt, to taste

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



Reshteh Polo - Persian Rice With Noodles image

This is one of my favorite dishes! I love being able to indulge in the best of carbs - basmati rice and reshteh noodles. You can find reshteh noodles at most Middle Eastern markets. It is a thin, flat pasta that kind of resembles capellini or fettuccine.

Provided by Barbell Bunny

Categories     Long Grain Rice

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 cups basmati rice
1/4 cup orange peel, slivered
5 dates
1/4 cup raisins
1 onion, diced finely
4 ounces noodles, reshteh
1 teaspoon cinnamon
1 teaspoon saffron
1/8 teaspoon turmeric
1/4 cup water
1 teaspoon spices, advieh (can be found at Middle Eastern Markets, but you can use vegetable or chicken bouillon)
1/4 cup pistachios and almonds, slivered and toasted
3 teaspoons butter
2 tablespoons canola oil

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.

Nutrition Facts : Calories 575.9, Fat 17.8, SaturatedFat 3.4, Cholesterol 31.5, Sodium 68.4, Carbohydrate 94.3, Fiber 6.8, Sugar 13.7, Protein 12.3

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