Zereshk Polo is a stunning Persian barberry rice dish. With fluffy basmati rice, tangy red barberries, aromatic spices, and nutty toppings, it is flavorful and festive. Serve it with saffron chicken for a truly lavish Persian feast.
What is Zereshk Polo?
Zereshk Polo, also known as Persian Barberry Rice, is a mouth-watering dish made with fluffy basmati rice, barberries, onions, saffron, spices, almonds, pistachios, and sugar. The fragrant spices and vibrant colors make it a favorite among Persian rice dishes.
When I first tried this dish, I was fascinated by its appearance and incredibly unique taste. My very first trials turned out perfect. It is quiet an easy recipe to make and very forgiving. So after making it for decades, I don't even follow a recipe anymore.
"Zereshk" means barberries, and "Polo" means rice in Persian. Often served with saffron chicken, it shares some common flavors with Persian jeweled rice (morasa polo). Also, its the same aromas I've used in my vegan lentil cranberry rice. Further, with the roasted chicken on top it makes a great centerpiece for festive occasions.
Ingredients and Substitutes
- Rice: Use high-quality, aged, long grain basmati rice from a popular brand. Ask your local Indian grocer for the best variety in any brand.
- Saffron: Choose premium saffron as mentioned in the saffron recipes article. You only need a small amount for great flavor. Grind it finely with a mortar and pestle to extract maximum flavor.
- Yogurt: I use regular yogurt (not Greek yogurt) to make the rice crust (tahdig). We don't need it for making a flatbread crust.
- Cooking Oil, Butter or Ghee: Ghee or butter is traditional and used in restaurants. For a lighter version, use olive oil or avocado oil.
- Spices: Use Persian spice blend, advieh, which can be found at Middle Eastern stores or online. For rice (polo), use the specific advieh blend or use khoresh advieh blend in smaller amounts. Alternatively, you can create a substitute by combining coriander, cinnamon, cumin, black pepper, cardamom, and turmeric in a 1:1:½:½:¼:¼ ratio.
- Barberries (zereshk): These tangy-sweet berries, are a staple in the Persian kitchen, adding a tangy burst of flavor and vibrant red color. They are available in their dried form at Persian and Middle Eastern stores. If you can't find barberries, try using finely chopped dried cranberries or dried sour cherries.
- Lemon: I use lemon juice for marinade and lemon quarters for stuffing the chicken. Choose bright organic lemons.
- Chicken: I use skin-on whole chicken, but you can also cut it up into pieces. Leg quarters or drumsticks work well too, and Cornish game hens will make a nice presentation. Skin-on chicken roasts beautifully, keeping the chicken moist and tasty. Remove the skin before eating to reduce fat content.
How To Make Zereshk Polo
This is a brief visual overview. Full recipe with measurements is at the end of the blog post.
- Roast Chicken: Marinate chicken overnight. Remove from fridge, drizzle melted butter, and season it. Stuff it, tie the ends and tuck the wing tips. Roast it until well cooked.
- Prepare Barberries: Clean and rinse dried barberries. Fry onions until golden brown. Add barberries and stir. Then add sugar.
- Preparing the rice: You can cook rice using a traditional pot method or a rice cooker.
- Preparing the tahdig (rice crust): To make rice tahdig, spread a mixture of cooked rice, yogurt, and saffron water over oil or butter in a pot to form a golden brown crust.
- Steaming the rice: Top with remaining cooked rice, advieh in between layers, sprinkle saffron water, cover and steam it for 15-20 minutes.
- Layering and garnishing: Assemble the dish by layering the cooked saffron rice with the barberry mixture. Top with nuts.
Top Tips
Barberries: To avoid staining the rice, cook the barberries briefly and add them in the final assembling step. Take the pan off the heat promptly to prevent burning.
Pistachios: Soak the pistachios briefly to soften the exterior for easy peeling, ensuring you get bright green nuts. Be cautious not to soak them for too long, as they may become too soft.
Cooking Onions: Saute the onions until light golden brown color with crisp edges. Cast iron cookware works best for even heat distribution, and watch carefully to prevent burning towards the end of cooking.
Chicken: Also check the saffron chicken recipe for more tips.
What To Serve With Barberry Rice?
- With Saffron Chicken: This Persian rice is best with saffron chicken.
- Other Options: Serve it with joojeh kabobs (Persian chicken kabobs), kotlet (with ground chicken) or as plain barberry rice without chicken.
- Sides: Add mast-o-khiar (cucumber with yogurt), spinach yogurt dip (borani) or kuku sabzi (Persian herb frittata).
- Special Occasion: Make it a feast with Persian love cake be sure to serve doogh.
More Rice Recipes
- Chicken Kabsa (Arabian Chicken and Rice)
- Shrimp Rice with Herbs (Meygoo Polo)
- Sabzi Polo (Persian Herb Rice)
- Mushroom Biryani
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Zereshk Polo (Persian Barberry Rice)
Ingredients
Saffron Chicken
- 3 lbs whole chicken bone-in, skin-on
- 1 teaspoon Advieh Persian spice mix or combine ground coriander and cumin
- ¾ teaspoon black pepper freshly ground
- 1 tablespoon salt divided
- 3 large yellow onions 1 for marinade, 1 peeled and quartered, 1 sliced thick
- 6 cloves garlic halved
- 2 tablespoons lemon juice plus more for serving
- 2 tablespoons olive oil plus more for drizzling
- 1 teaspoon saffron ground and dissolved in 2 tablespoons hot water
- 2 tablespoons melted butter
- 1 organic lemon quartered
- 2 bay leaves
Barberry Rice
- 2 cups dried barberries or finely chopped dried cranberries
- ¼ cup olive oil or avocado oil
- 2½ tablespoons ghee butter or oil
- 1 large yellow onion thinly sliced
- 2 tablespoons sugar or 1 tablespoon honey
- 3 cups basmati rice rinsed well and drained, see note
- 1 teaspoon salt 2 tablespoons if using traditional method
- ½ teaspoon saffron ground and dissolved in 2 tablespoons water
- 2 tablespoons yogurt for rice crust
- 1 teaspoon advieh Persian spice mix or combine ground cumin, cardamom and turmeric
- 2 tablespoons almonds slivered or sliced
- 2 tablespoons pistachios slivered or sliced
Instructions
Saffron Chicken
- Preheat the oven to 430°F. Pat the chicken dry and loosen the skin. Mix advieh, black pepper, and 2 teaspoons salt and rub the spices inside, outside, into the flesh, and under the skin. In a food processor, grind 1 onion, half the garlic and lemon juice. Strain the mixture. Add olive oil, saffron water and ¾ teaspoon salt. Drizzle ⅔ of the marinade over and inside the chicken, then refrigerate overnight.
- Remove the chicken 30 minutes before cooking. Drizzle melted butter and half the remaining marinade inside and outside the chicken. Sprinkle with salt and pepper. Stuff the cavity with quartered onion, remaining garlic, lemon, and bay leaves. Tie the drumstick ends with string and tuck the wing tips under the chicken.
- Place chicken breast-side up on a bed of onion slices in a greased roasting pan and pour remaining marinade. Roast in the middle rack of the oven for 1 hour and 30 minutes or until the internal temperature reaches 165°F, basting at 30 minutes and 1 hour. Let it rest before serving with pan juices.
Prepare Barberries
- Remove tiny stems from dried barberries and place in a colander. Immerse the colander in cold water for 20 minutes, allowing sand to settle. Rinse thoroughly and drain.
- In a cast iron skillet, heat 1 tablespoon oil and 1 teaspoon ghee. Add onions and sauté until light golden brown, stirring occasionally, about 15 to 20 minutes. Tip: Add a pinch of salt while cooking the onions. Add barberries and cook for less than 1 minute. Watch carefully as the berries burn easily. Stir in sugar and cook for 1 more minute. Transfer the barberry mixture to a plate.
Cook Rice
- Rinse rice 4-5 times with water until it is clear and not starchy. Drain well.
- In a large pot, bring 10 cups of water with 2 tablespoons of salt to a rolling boil. Add basmati rice and boil for 4-5 minutes until soft, stirring occasionally. Drain in a colander and set aside.
- Rice Crust (Tahdig): Melt 2 tablespoons of butter or oil in a non-stick pot or Persian rice cooker bowl. Combine ½ cup of cooked rice with yogurt and 2 teaspoons of saffron water. Spread a ¼-inch-thick layer of rice-yogurt mixture over melted butter in the pot. Tip: Adjust the amount of oil, rice, yogurt and saffron based on the pot size.
Steam The Rice
- Layer the remaining cooked white rice in the pot, sprinkling advieh in between. Drizzle 3 tablespoons of oil on top. Sprinkle saffron water all over and create holes in the rice with a wooden spoon. Wrap the lid with a kitchen towel and place it firmly over the pot to create a tight seal.
- Raise the heat to medium high for about 10 minutes and then lower it and simmer for about 25 to 35 minutes until the rice at the edges turns crispy. Turn off the heat and let it rest for 5 minutes. Scoop out some saffron rice from the top and set it aside.
Serve
- On a serving platter, assemble cooked rice and barberry mixture in several alternating layers. Top with almonds, pistachios, and reserved saffron rice. Serve with the rice crust (tahdig) on the side if prepared.
Notes
- Persian spice mix Advieh and barberries (zereshk) are available at Persian or Middle Eastern stores or online. Substitute advieh with a mild Mediterranean or Middle Eastern spice mix.
- Rice: Check package for cooking times or test a small quantity first. Look for premium long-grain basmati rice brands like India Gate, Royal, or Zebra at Indian grocery stores.
- Traditional method: Parboil rice for 4 to 5 minutes, drain when it still retains shape with soft tips and a white dot in the center.
- Oven Method:
- Preheat oven to 350°F. Heat 2 tablespoons of olive oil or butter in an oven-proof dish. Spread saffron rice-yogurt mixture.
- Place remaining cooked rice alternating with sprinkle of advieh. Drizzle oil or butter and remaining saffron water. Cover with parchment paper, foil and seal well. Bake for an hour until steam builds up well.
- The crust (tahdig) should be golden. If using a glass dish, you can check the base.
- Make Ahead/Storage: Have saffron water, cleaned barberries, and nuts ready a day ahead. Layer rice and barberries only before serving. This rice does not freeze well if stored along with barberries.
- Grinding Saffron: Use a mortar and pestle to grind saffron threads with a pinch of salt or sugar into a fine powder.
- Nutrition facts are approximate and not including tahdig.
Nutrition
Recipe Questions Answered
Yes, you can make it ahead of time and reheat before serving. Store the cooked rice and barberry mixture separately in the refrigerator and assemble them just before serving.
Store it in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in the oven or microwave. The rice may take on some color from the berries, but the flavors will still be delicious. Garnish with fresh barberries and nuts.
Freezing may affect the color of the rice. If you plan to freeze it, store the rice and barberry mixture separately and thaw them well before reheating and serving.
For a perfect, golden and crispy tahdig, use a non-stick or well-seasoned cast iron pot to prevent sticking. Spread sufficient butter or oil and the rice mixture evenly for uniform crispiness. Cook tahdig over low to medium heat for 30 to 45 minutes, watching carefully to avoid burning. Position the pot properly for even heat distribution. Place a damp kitchen towel between the pot and lid to absorb excess steam. Carefully loosen the edges with a spatula to release the crust easily.
Barberries are nutritious berries, with high levels of vitamin C and iron. Further, they are abundant in beneficial compounds, particularly berberine, which exhibits powerful antioxidant properties. These berries have also been linked to numerous health benefits, including blood sugar regulation, support for digestive health, and anti-inflammatory effects, making them a valuable addition to a balanced diet.
Variations
This Persian rice is gluten free (with a rice crust), egg free and soy free. If using a flatbread crust, it would not be gluten-free. Below are some ideas you can try.
- Vegan/Dairy Free: Use only oil and skip butter or ghee. Don't use dairy based yogurt for making the tahdig. Skip the chicken and use roasted cauliflower steaks.
- Vegetarian: Serve the rice without chicken. Add Vegetables such as roasted eggplant, potatoes, or shiitake mushrooms.
- Other Meats: You could also try pan kebabs or salmon kabobs.
- Lower Carb/Grain free: You could try replacing basmati rice with cauliflower rice.
- Healthier: Replace white basmati rice with brown basmati rice, adjusting the cooking time and amount of water as per package instructions. You could even try combinations with wild rice or quinoa.
This post was first published on July 5, 2016 and has been updated with improvements in pictures, tips, FAQs and additional enhancements.
Paul Siami says
Your recipes are very traditional. Love the site and I have bookmarked for future reference. My children acquired their Persian taste from my mother. Thus, I have to be careful with 'traditional' recipes to not anger my children who loved mommy-jon's cooking. Thank you. You've created a fabulous website. I would purchase your cookbook if you have one.
Roxana Begum says
Thank you so much for your kind words! It makes me so happy to hear that my recipes bring back memories of your mother’s cooking and that they resonate with your children too. Persian cuisine carries so much love and tradition. I’m honored that you’ve bookmarked the site and are finding value in it. At the moment I don’t have a cookbook, but I'd like to do that in the future.
Penny says
OH MY GOD...too, too good. And about 10 times easier than I’ve been making it for 30 years!
I just discovered your site on Pinterest a few days ago. I gave to say, if I’d had Pinterest (and you!) those 30 years ago, I would have had a much, much happier mother-in-law and husband! I learned to cook with a beloved cookbook, and my husband whose contribution was “what did you do??” Or “not salty enough”
After a year or two, and after seeing my MILs face the first time she ate my food, I knew I had to kick it up a notch...Lol!!! Thanks for all the things you do, and I now worship the ground you float upon!!
Faranak says
Hi Roxana,
I just discover your website today and as a Persian mum who loves cooking, I have to say your
Persian Recipes are 'SIMPLY THE BEST'.
Cheers from Sydney
Faranak
Roxana Begum says
Hi Faranak. I am truly delighted to read this super encouraging feedback. Thanks so much for stopping by and making my day :) Really sweet!
Angela says
The flavors sound incredible! What a gorgeous recipe!
Roxana says
Thanks Angela.
Lisa says
I love Persian food (I lived in Afghanistan for a year). So this recipe definitely brings back some tasty memories!
Roxana says
Thanks Lisa. So you are more than familiar :)
Jenn says
I've never heard of barberries before, but they certainly sound delicious. Such a flavorful dish!
Roxana says
Thanks Jenn. Hope you get to try them.
Lisa says
I've never heard of barberries, but I am 100% into this chicken and Persian rice dish! It looks beautiful and I can't think of anything I like more than a good roast chicken!
Roxana says
Thanks Lisa. Barberries are sweet sour tiny berries, sort of like cranberries but lighter and delicate.
Ambujom Saraswathy says
Love this jewel rice with barrberry and quinoa and perfectly cooked chicken. Great dish for get together.
Roxana says
Thanks Ambujom. Yes indeed its great for parties.