There's a Persian restaurant less than ten minutes from our home and one of my favourite dishes on the menu is the jewelled basmati rice with saffron, or Zereshk Polow. I often order it specially, asking our gracious host: 'May I please have that delicious rice with the barberries'. She knows the one I mean, and always nods and smiles politely.
Barberries are the ripe fruit from a particular species of plant known as Berberis or Pipperidge. When dried, they have a sweet and piquant flavour, and vibrant colour. I love the fruity sourness that they impart to a dish.
I ordered some barberries from Herbies Spices, with plans to making Zereshk Polow at home. Having scanned numerous cookbooks and blogs, searching for a good recipe, I was delighted when Frank Camorra, chef and owner of MoVida, published a salad version in the Sydney Morning Herald. When I asked him via social media I may share my take on it, he kindly said yes. Thank you, chef! Zereshk Polow is usually served with chicken stew or kabob. The lovely Laura Bashar, from Family Spice, has shared a recipe for Joojeh Kabob here. I think the kabobs would be a perfect accompaniment to this rice. For the best results, use good quality basmati rice. And store your barberries and pistachios in the freezer, rather than the larder. PERSIAN RICE WITH BARBERRIES, PISTACHIO AND SAFFRON (Zereshk Polow) 200 g basmati rice a little salt a pinch of saffron threads 80g unsalted butter half a small cinnamon stick 4-5 cardamom pods, crushed 3 whole black peppercorns 2 tablespoons pistachio nuts, chopped 2 tablespoons dried barberries 1 tablespoon pistachio nuts, chopped, extra, for garnish 1 tablespoon dried barberries, extra, for garnish Wash the rice until the water runs clear, then soak it in a bowl of salted water for 2-3 hours. When you are ready to cook, drain the rice in a colander. Place the saffron into a small dish or cup and add a little boiling water, to infuse it. Melt the butter in a saucepan over a medium to low heat. Add the cinnamon stick, cardamom pods and peppercorns and gently fry them until the aromas are released. Add the drained rice to the butter, and stir well, coating all the grains. Increase the heat to medium and stir in the pistachios and barberries. Add sufficient water to cover the rice by approximately a centimetre. Place a round of baking paper on the surface of the water over the rice, then cover with the lid of the saucepan. Bring the rice to the boil, then lower the heat and simmer it for around five minutes. Remove the lid and paper from the rice, then drizzle the saffron-infused water evenly over the rice. Now, replace the paper and lid to the saucepan. Lower the heat and cook the rice for another four or five minutes. When the rice is ready, fluff it with a fork to loosen the grains, then sprinkle with the extra pistachios and barberries as a garnish. Serve. This will feed 4-6.
Tell me dear readers, have you tasted barberries? What's your favourite way of using them?
30 Comments
13/2/2015 11:28:42 pm
I have been looking for a good recipe of this dish for so long; thanks dear
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Lizzy
14/2/2015 02:21:22 pm
Thanks so much, hope you enjoy it!
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14/2/2015 05:36:48 am
Oh, yum! So many great flavors in this gorgeous looking dish. I'm a sucker for saffron -- love its flavor, and its great good looks. Really nice -- thanks.
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Lizzy
14/2/2015 02:22:04 pm
Thanks John, it's a winner, that's for sure! Enjoy and thanks for your kind words!
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Lizzy
14/2/2015 02:22:39 pm
I love it too, Francesca! Must admit, I didn't style this too fussily, this was our dinner!
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14/2/2015 09:29:07 am
I love the term jewelled rice - it sounds quite royal. Isn't it wonderful to have a spice source like Ian and Liz's Herbie's Spices? There isn't a week that goes by without my nose being in his book and then heading off to a local retailer here.
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Lizzy
14/2/2015 02:23:20 pm
So true, Maureen... you cannot beat Herbie's for flavour, freshness and quality!
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Lizzy
14/2/2015 02:23:40 pm
My pleasure, Elizabeth, enjoy x
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14/2/2015 10:04:50 am
It looks beautiful Lizzy. I love all of the elements in this kind of rice too. The little fruity sour pops are just delightful
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Lizzy
14/2/2015 02:24:03 pm
Aren't they just wonderful, Tania! I agree xo
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Eha
14/2/2015 10:28:16 am
Actually the same darling Laura was one of the first years ago to draw my attention more and more to Persian cooking: it truly is one of the world's finest and my how-to folder has grown :) ! Love your recipe and shall try soonest! Laura has grown very busy with her book/book tours on olive oil but I still find it delightful when one of her posts drops into the box!!
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Lizzy
14/2/2015 02:24:38 pm
How exciting for Laura, Eha... I love, love, love her recipes! : ) Hope you enjoy this one.
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14/2/2015 01:34:02 pm
Celia gave me a big of barberries and I'm embarrassed to admit that I have yet to use them but I was intending to do a rice dish as that's where I've eaten them in! :D
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Lizzy
14/2/2015 02:21:02 pm
This dish would be perfect, Lorraine! : )
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14/2/2015 03:35:36 pm
Last year I visited an Iranian family in Inverbrackie Detention Centre. Every week they made me some yummy Persian food, introducing me to all sorts of new flavours (like barberries and dried limes) and even veganising many of their dishes for me :)
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14/2/2015 05:53:35 pm
What a good-looking rice dish, Lizzy! Love the bowl too - very appropriate.
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14/2/2015 06:08:07 pm
Fantastic colours! I've never tasted barberries, but I'll be looking out for them now!! If they enhance the flavours of all the other wonderful ingredients, then this recipe will be even more of a winner!
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14/2/2015 07:37:23 pm
I am yet to try barberries but love the sound of this dish, I can almost taste it! Lovely.
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15/2/2015 08:31:21 am
Oh isn't this so pretty indeed Liz! I bet it tastes as good as it looks too, yummo!
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16/2/2015 06:59:17 am
wow this recipe look amazingly delicious I want a bowl of this rice now, you do a great job love all your recipes =)
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17/2/2015 03:25:05 am
You make something so simple look so sumptuous! I love dried barberries - their surprising nip and how they lift any dish they are in. Great tip about storing them in the freezer. Didn't know that!
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18/2/2015 06:11:10 am
Ah, thanks for the mention! My family loves zereshk pollo! It's one of my lazy go-to family meals. And those sweet and sour zereshk are the best!
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21/2/2015 11:09:14 pm
What a beautiful dish - the perfect accompaniment to so many well-spiced dishes!
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24/2/2015 12:38:16 pm
What a wonderful combination of flavors! I would love to try it if i ever come across some barberries.
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19/3/2015 08:14:15 pm
Anyone in having trouble getting hold of barberries: I got some at The Essential Ingredient (store online plus locations in NSW/ACT/VIC). I used mine in a herb and smoked trout salad recipe, loved them. Some currants too so some bursts are sweet and others are sour :).
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Mamake
7/9/2017 07:28:09 am
I love barberries. i use them to make barberries oat cookies with white chocolate. All i can say if you love cranberries then barberries is a must. i love even biting into them; just scope a handful and I'm one happy girl.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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