Bursting with jewel-toned, ruby barberries and fragrant saffron, Zereshk Polo pairs fluffy, perfectly separated basmati rice with a buttery, sweet-and-tangy finish. This naturally vegan and gluten-free Persian classic comes together in about 1 hour and features a delightfully tender bite layered with caramelized onions.
Want to make it into tahdig for that irresistible layer of crispy rice at the bottom? You can totally do that with this recipe!
Want to make it ba morg (with chicken)? Use this recipe for Albaloo Polo ba Morg as a guide.
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
If using saffron, grind the saffron and top it with two ice cubes in a small bowl. Set it aside until step 7.
Wash the basmati rice 5 times in lukewarm water until it runs clear, then leave it to soak. You must also thoroughly wash your rice at the beginning to remove all excess starch. You know it has been properly washed when the water runs clear. 
Soak barberries in warm water for 10 minutes and drain. Heat 2 tablespoons of oil over medium heat, add barberries, and stir constantly for 2–3 minutes until plump. Stir in 2 teaspoons of sugar to balance the tartness and set aside. In another 2 tablespoons of oil, cook the sliced onion over medium heat until deeply browned and caramelized (about 20 minutes), stirring occasionally. Bring 2/3 pot of water with 3 tablespoons of salt to a boil. Add soaked rice, return to a boil uncovered, and cook until al dente. After boiling the rice in salted water, it can retain some of that flavor. Make sure to taste it at this stage and wash it with water to remove any excess salt, if necessary. Drain in a colander. If making tahdig, be sure to use a non-stick pot/pan, and at this stage, switch to this post for tahdig. If not, continue.
Coat the pot bottom with 3 tablespoons oil. Layer in half the rice, top with the caramelized onions and barberries, then finish with the remaining rice.Use the handle of a wooden spoon to poke 6 deep holes down to the bottom of the rice. Pour your bloomed saffron water over the top and cover with the lid. Cook on medium heat for 3–5 minutes until steam builds and the lid fogs up. Drizzle 2 tbsp oil over the top, reduce heat to the lowest setting, and steam for 30–45 minutes. Gently fluff with a fork to disperse the saffron rice and barberries before serving.
Wrap your lid in a kitchen towel. Here’s why and how.
Candice Recommends
When steaming rice, I tie a kitchen towel around the lid to help absorb the excess moisture. This can be unsafe if you don’t have experience because the towel can come undone and catch fire. Please only use the kitchen towel method if you will be keeping a close eye on the pot.
Zereshk Polo – Persian Barberry Rice
Zereshk Polo is a classic Persian rice dish that's easy enough to make on a weeknight. This fluffy rice is brimming with barberries, a wonderfully tart and tangy dried fruit.
Ingredients
- 2 cups basmati rice can use as little as 1.5 cups, but not if making tahdig
- ½ cup dried barberries washed in warm water
- 1 small onion sliced in very thin half-moons
- 2 tsp sugar can use less and up to 2 tbsp**
- 3 tbsp sea salt
- 9 tbsp flavorless oil canola, sunflower seed, vegetable, etc.
- 1 pinch saffron optional, ground and bloomed in 3 tablespoons of hot water*
- water
Instructions
- Wash the rice 5 times with cold to lukewarm water until the water runs clear. Let it soak until step 6.
- Soak the barberries in warm water for 10 minutes, then strain.
- In the meantime, heat 2 tablespoons of oil over medium heat and add the onion. Cook beyond the point where it is translucent. Let it brown. You want it to be caramelized. This takes about 20 minutes. Keep your eye on it and stir every couple minutes. When done, remove from the pan and set aside.
- Add another 2 tablespoons of oil and the washed barberries. Cook for 2-3 minutes until they are plump. Add the sugar** to balance the sourness of the barberries. Stir constantly. Be careful not to burn them.
- Bring about 2/3 a pot water of water to boil. Add 3 tablespoons of salt.
- Add the rice to the boiling water and gently stir. Bring it back to a boil, then remove the lid to keep from overflowing.
- When al dente, strain. Do not overcook! If salty, rinse with cold water. Shake colander to remove as much water as possible.
- Add 3 tablespoons of oil in a pot. Then gently add half of the drained rice and top with the onion and barberry mixture. Top with the rest of the rice.
- Using the back side of a kitchen utensil, make 6 deep holes in the rice, top with the steeped saffron, then put the lid back on. Cook on medium heat, watching it carefully.
- When the lid gets foggy (this takes 3-5 minutes), pour a little oil over the rice – about 2 tbsp. Then put the lid back on*** and turn the heat to the lowest possible setting.
- Cook for 30-45 min from when the oil is poured on top.
- Fluff the entire rice mixture with a fork to mix it all together and serve. You can garnish with slivered almonds and/or pistachios.
Notes
You want the rice to still have a little bite after boiling. Persian rice is never served mushy.
If your pot does not have a glass lid, check for condensation on the top of the lid.
If turning this recipe into tahdig, use this recipe for how to make tahdig and prepare/add the barberries per this recipe.
* You can bloom the saffron with ice overnight if you have the time to keep the aroma even more pungent.
** If you prefer a sweeter zereshk polo, add more sugar. I like the sour taste, and use a very light sprinkling.
*** When steaming rice, we tie a kitchen towel around the lid to help absorb the excess moisture. This can be unsafe if you don’t have experience because the towel can come undone and catch fire. Please only use the kitchen towel method if you will be keeping an eye on the pot.
Nutrition
Calories383kcalCarbohydrates52gProtein4gFat17gSaturated Fat1gPolyunsaturated Fat5gMonounsaturated Fat10gTrans Fat0.1gSodium3491mgPotassium54mgFiber1gSugar2gVitamin A0.04IUVitamin C0.01mgCalcium15mgIron0.4mg
Tried this recipe?
Let us know how it was!😋 Hungry for more Persian rice dishes?
I’ve got the Persian recipes to satisfy your cravings! Start with one of these favorite Persian rice dishes:
Can’t wait to make it again. A definite crowd pleaser.
I have a gigantic barberry bush in my front yard that I have been trying to kill. Do you know if it is the same as the dried barberries? If I can’t kill that darned thorny thing, I may as well eat the berroes!
Hi Alice, great question! Japanese barberry bushes are invasive AND edible, though I haven’t tried foraging for them myself. Definitely verify if this is what is in your yard before using them. Good luck!