Zereschk Polo – Saffron Rice with Barberries – Iran

Rinse long grain rice and soak in salted water for at least 30 min. Cook long grain rice in soaking water for 8 minutes. It should not be cooked yet. Pour off excess cooking water, place a dish rack between saucepan and lid and steam at very low heat (perhaps turn off as well if the plate is still very hot) for 10 min.

Meanwhile, soak barberries in water for about 15 min. Dry well. Soak saffron threads in a little rose water.

Heat ghee in a frying pan, pour in barberries and let them get hot. Caution: do not brown or they will become bitter.

Season lightly with salt and sugar and extinguish with the saffron rose water.

Sprinkle the barberries over the long-grain rice or stir them in.

Tip: Instead of clarified butter, you can also use butter in most cases.

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