Barberries, known as Zereshk in Farsi, hold a special place in my heart. Fond memories of my childhood involve my mother's delightful Zereshk Polo. Today, I am thrilled to pass down her cherished recipe to you, with a commitment to using only the finest ingredients and a twist that swaps sugar for rich maple syrup. It is also loaded with our Warm Feelings® saffron latte for an added mood-enhancing touch. This dish promises to elevate your culinary experience to new heights!
Ingredients:
Rice Assembly:
- Wash the rice thoroughly until the water runs clear. Place the rinsed rice in a pot; add water and a teaspoon of salt.
- Add ¾ stick butter and 1 tablespoon to the pot.
- While it comes to a boil, grind 1 pinch of saffron in a mortar and pestle and add it to the pot; stir together.
- Set the pot lid on a large, clean tea towel, fold the edges of the towel over the lid, and cover the pot with the lid.
- Cook over medium heat until steam starts to escape from beneath the lid for 10 to 12 minutes.
- Turn the heat as low as possible and cook the rice, rotating the pot a few times for even cooking until it is tender (about 15-20 more minutes).
Barberry Assembly:
- While the rice is cooking, soak the barberries. Sort through the berries, picking out any stems and small stones. Put them in a small bowl, add 2 cups of cold filtered water, and soak for 15 minutes to rehydrate. Drain.
- Heat ¼ stick of melted butter in a small pan over medium-low heat. Add barberries and ground saffron.
- Cook, stirring for 2 minutes to warm through.
- Stir in maple syrup; remove from heat.
Serve the rice with the barberry mixture on top. Enjoy with your favorite yogurt on the side (we love it with Cocojune).
*Makes six servings.
