Traditional Zereshk Polo ba Tahdig (Persian Crispy Rice with Barberries)
Zereshk Polo with Tahdig is a beloved Persian dish that pairs fragrant saffron rice with tart barberries and a golden, crispy tahdig crust. This festive rice is often served at celebrations and alongside chicken, lamb, or kebabs, but it’s just as delicious on its own. The contrast of sweet-sour barberries, fragrant saffron rice, and crunchy tahdig makes it one of the most iconic and irresistible Persian recipes.
Equipment
- non-stick pot
Ingredients
Rice Tahdig
- 3 cups white basmati rice
- kosher salt
- 4 tbsp neutral oil such as avocado oil
- 1/4 tsp ground saffron steeped in 1/3 cup hot water, divided
Zereshk
- 2 tbsp olive oil
- 2 onions diced
- 1 tbsp sugar
- 2 cups barberries (zereshk) cleaned
Instructions
- Place the rice in a medium bowl and fill it with cold water. Wash the rice by swirling your hands through, then drain. Repeat until the water runs clear, 4-5 times. Cover the rice with cold water, add 2 tbsp of salt and set soak for at least half an hour.
- Clean the barberries by removing their stems and placing them in a fine-mesh colander over a bowl of cold water. Let soak for 20 minutes, rinse over cold water and let drain.
- In a wide skillet over medium heat, add olive oil and saute onions until golden brown, 15-20 minutes. Add barberries, sugar and 2 tbsp of saffron water. Fry for 1 minute and remove from the heat.
- Drain your rice. Fill your rice pot about 2/3 of the way full with water and bring to a boil. Add 3 tbsp of salt and the rice. Bring the water to a boil and watch over it carefully. Allow the rice to boil for about 5 minutes until the grain is tender but still has a bite to it on the inside. Drain the rice immediately and rinse with cold water. Set aside to drain completely. Wash and dry your rice pot to remove starches.
- Set the rice pot over medium heat. Add 2 tbsps of oil and 1 tbsp of saffron water. As soon as the oil starts to sizzle, add in enough rice to cover the bottom of the pot in a thin layer. Pat down the rice, and allow it to absorb the saffron color. This is your tahdig layer.
- Scatter the remainder of the rice on top of the layer, but do not flatten. Use the bottom of a wooden spoon to poke holes in the rice to allow steam to escape. Pour over the remainder of the saffron water and remaining 2 tbsps of oil. Turn the heat to high, cover and cook for 10 minutes to allow the tahdig to set.
- Lift the lid and wrap it in a kitchen towel to catch the condensation. Make sure it is secured so that it doesn't catch fire, place it firmly back on the pot. Turn the heat all the way down to low and let the rice steam for 45 minutes.
- To serve, layer scoop out rice and top with barberries in several layers. Carefully remove round, golden tahdig and place on top of layers. Top with a bit more zereshk for a pop of color and serve immediately.