A Romantic Thanksgiving Dinner: Saffron Rice with Candied Barberries, Slivered Almonds & Pistachios
Sunday, November 15, 2009 at 2:58PM It wouldn’t be Thanksgiving in our home without my family’s favorite rice dish. Zereshk Polo or Saffron Rice with Candied Barberries, Slivered Almonds & Pistachios is a dish for all seasons and one my favorites to cook when entertaining. Although, this traditional dish is served with roasted chicken, it also pairs excellently with turkey.
Did you know that Iran is the largest producer of Zereshk or dried barberries? Barberries or the fruit from Berberis shrubs are generally red, but vary from coral to deep crimson, and they are tangy, tangy, tangy. In this dish their tart flavor is subdued by sautéing them in sugar, butter, and saffron.
You’ll love the bursts of sweet and tangy flavors in your mouth with the creamy rice grains, and the crunchy toasted almonds and pistachios – love at first bite!
Zereshk Polo: Saffron Rice with Candied Barberries, Slivered Almonds & Pistachios
Zereshk Polo
10 to 12 Servings
Ingredients for Rice:
- 6 cups of long-grain Basmati rice, rinsed
- 1/8 teaspoon saffron
- 2 tablespoons grape seed oil
- ½ cup milk
- 1 teaspoon kosher salt
Ingredients for Topping:
- 3 cups Zereshk or dried barberries, rinsed, soaked in hot water for 15 minutes (available in Middle Eastern grocery stores)
- 1/8 teaspoon saffron
- ¾ slivered almonds
- ¾ slivered pistachios
- 5 tablespoons granulated sugar
Directions:
In a large pot, bring 2 tablespoons and 20 cups of water to boil. Add rice and 1 teaspoon salt and cook for 10 minutes. Remove from heat and drain in colander.
In the bottom of the same pot, pour ½ cup milk, 1/8 teaspoon saffron, 2 tablespoons grape seed oil, stir to combine all ingredients. Add the rice, working it in towards the middle of the pot with a spatula. Poke 4-5 holes with the opposite end of a spoon and drizzle with 4 tablespoons grape seed oil. Cover with lid, cook over high heat for 5 minutes. Reduce heat to medium and continue to cook for 5 more minutes, or until steam rises in the pot. Place a paper towel over the pot, cover with lid, reduce heat to med-low and continue to cook rice for 1 hour. Remove from heat.
In a small saucepan, heat 2 tablespoons butter over med-high heat. Add almonds, stir for 5 minutes, or until lightly browned. Set aside for garnish.
In the same saucepan, repeat steps for pistachios.
In the same saucepan, heat 4 tablespoons unsalted butter. Drain Zereshk or barberries in a colander and add to saucepan, cook for 8-10 minutes over med-high heat. Stir occasionally. Add sugar and saffron. Cook for 2 minutes. Remove from heat. Set aside for garnish.
In a small bowl, combine 2 cups of the cooked rice with 5-6 tablespoons Saffron Emulsion, until rice in evenly coated with saffron. Set aside for garnish.
Transfer rice onto a large serving platter. Garnish with toasted almonds and pistachios, candied barberries, and saffron rice.
Serve tadeeg or crispy rice on a separate serving platter.
Zereshk Polo: Saffron Rice with Candied Barberries, Slivered Almonds & Pistachios
Food Trivia: Zereshk and Saffron are produced on the same land and the harvest is at the same time. (cool, random fact courtesy of Wikipedia).
Nousheh Jaan. Enjoy. Bon appetite.
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