Dinner

Zereshk Polo – Persian Barberry Rice with Saffron Tahdig Recipe

Name: Zereshk Polo – Persian Barberry Rice with Saffron Tahdig Recipe
Prep time: 15 min
Cook time: 53 min
Total time: 1 h 8 min
Cuisine: Persian
Ingredients: 2 cups white basmati rice; ½ teaspoon ground saffron or a good pinch of saffron threads; 6-8 cups water; 2 teaspoons salt; 2-3 tablespoons extra virgin olive oil; ¾ cup dried barberries; 1.5 oz (45 g) white sugar; 1 tablespoon extra virgin olive oil; A drizzle of saffron water (from infused saffron threads); Slivered pistachios; Slivered almonds

ByHarper Ellington December 26, 2025December 26, 2025

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Introduction

Zereshk Polo is a traditional Persian dish featuring fragrant basmati rice mixed with tangy barberries and aromatic saffron. This vibrant and flavorful rice pairs beautifully with stews or grilled meats, making it a perfect centerpiece for any meal.

A dish with a base layer of white and yellow fluffy rice spread evenly on a white plate with a blue floral pattern around the edge. On top, there is a scattered layer of small dark red dried fruits, likely barberries, spread across the rice. In the center, there is a thicker pile of the same red dried fruits forming a small mound. Garnished on top of this mound are thin green slivers of pistachio and light beige slivers of almond, adding texture and color contrast. The white marbled surface underneath the plate is softly visible around the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups white basmati rice
¾ cup dried barberries
1.5oz / 45g white sugar
½ teaspoon ground saffron or a good pinch of saffron threads
6-8 cups water
2 teaspoons salt
2-3 tablespoons extra virgin olive oil
Garnish: slivered pistachios and almonds

Instructions

Step 1: Rinse the basmati rice several times under running water until the water runs clear to remove excess starch.
Step 2: Fill the pot with 6-8 cups of clean water and add the salt. Bring to a simmer over medium-high heat and parboil the rice for 10–12 minutes until al dente. Skim off any foam that appears.
Step 3: While the rice cooks, grind the saffron threads into powder using a mortar and pestle. Place about ½ teaspoon of the ground saffron in a small jar and pour a few tablespoons of boiling water over it to infuse.
Step 4: Drain the rice through a fine sieve and rinse gently with cold water to stop cooking.
Step 5: Take a few ladles of rice in a bowl, mix with some saffron water until the rice turns yellow to prepare the saffron tahdig.
Step 6: Heat 2 tablespoons of olive oil in the non-stick pot. Spread the saffron rice evenly at the bottom to create a golden crust.
Step 7: Add the remaining plain rice on top. Use the handle of a wooden spoon to poke holes through the rice down to the bottom of the pot, creating air pockets.
Step 8: Wrap the pot lid with a clean kitchen towel, add a splash of water inside the pot, cover with the lid, and cook on the lowest heat for 45 minutes to steam the rice fully.
Step 9: Meanwhile, rinse the barberries and add them to a pan with 1 tablespoon of olive oil, sugar, and a drizzle of saffron water. Simmer on low heat for 3-5 minutes, stirring frequently to soften and plump the barberries. Add a splash of water if needed to prevent burning.
Step 10: When the rice is ready, carefully invert the pot onto a serving platter to reveal the crisp saffron tahdig at the bottom.
Step 11: Remove the tahdig, then sprinkle the cooked barberries over the rice. Garnish with slivered pistachios and almonds before serving.
Step 12: Enjoy your Zereshk Polo alongside Persian chickpea stew, saffron chicken, or a fresh Shirazi salad.

Tips & Variations

Soaking the rice for 30 minutes before cooking can improve texture and fluffiness.
Use genuine Persian saffron threads for the best aroma and color; grind and infuse just before cooking.
Substitute barberries with dried cranberries for a similar tart flavor if unavailable.
Add a pinch of turmeric to the plain rice for extra color and flavor contrast.
For extra crunch, allow the tahdig to cook an additional 5-10 minutes on low heat before steaming ends.

Storage

Store leftover Zereshk Polo in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or steam on the stove with a splash of water to restore moisture. The tahdig is best enjoyed fresh but can be crisped again in a pan over low heat before serving.

How to Serve

A white plate holds a colorful layered rice dish with a base layer of fluffy white and yellow rice mixed evenly, creating a soft texture. On top, there is a thick circle of dark red dried berries concentrated in the center, with scattered berries around the plate. Inside the berry circle, there are light green slivered pistachios and white almond slivers piled neatly. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for Zereshk Polo?

While basmati rice is traditional for its fragrance and long grains, you can substitute with other long-grain rice varieties. Avoid sticky or short-grain rices as they won’t provide the distinct fluffy texture needed.

How do I prevent the barberries from burning?

Barberries are small and delicate, so it’s important to simmer them gently over low heat and stir frequently. Adding a splash of water during cooking helps keep them moist and prevents burning or sticking to the pan.