Barberry Rice

Name: Barberry Rice (Zereshk Polow-ye Khorasani)
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: Serves: 6
Cuisine: Iranian
Ingredients: 3 tablespoons sugar; ¼ teaspoon ground saffron dissolved in 1 tablespoon rose water (optional); 1 cup/240 ml oil or ghee; 2 tablespoons oil or ghee; 2 cups/300 g dried barberries cleaned; 4 tablespoons cumin seeds, toasted; 2 medium onions, peeled and thinly sliced; 2 cloves garlic, peeled and thinly sliced; 3 cups/600 g basmati rice, soaked for 30 minutes, drained and rinsed; 2 young chickens (3 to 4 lb/1.3 to 1.8 kg), cut into 8 pieces, or 3 lb/1.3 kg chicken thighs on the bone; 2 tablespoons fresh lime juice; 1½ teaspoons fine sea salt; 1 teaspoon turmeric; 1 teaspoon freshly ground pepper; ¼ cup/30 g slivered almonds, toasted; ¼ cup/30 g slivered pistachio kernels; ¼ teaspoon ground saffron threads dissolved in 1 tablespoon rose water

Zereshk Polow-ye Khorasani

Preparation info

Serves:
6

Difficulty
Medium
Ready in
2 hr

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This rice is made with fresh barberries during the harvest in late October. Just-picked barberries make this dish divine. I’ve used dried barberries here, though fresh barberries would be divine in this dish if you can get them.

Ingredients

Chicken

2 young chickens (3 to 4 lb/1.3 to 1.8 kg), cut into 8 pieces, or 3

Asia
Iran
Main course
Gluten-free
October

Method

For the chicken: In a medium pot, place the chicken and the rest of the ingredients. Cover tightly and cook over low heat for about 1½ hours. Uncover and cook for another 15 to 20 minutes until most of the juices have been absorbed. Adjust the seasoning, cover, and keep warm over low heat.
For the rice: In a large nonstick pot, bring