Shannon Buck is the creative force behind Fresh-Picked Beauty, an inspirational collection of natural homemade beauty recipes, tips, and information. She calls herself a “Beauty Foodie” and spends her days making fancy homespun skincare in Seattle. Many thanks to Shannon for this exciting recipe and be sure to visit her blog for more DIY goodies!
I was so excited to learn that Mountain Rose Herbs would be carrying Zereshk (Barberries) that I wanted to share my recipe for Zereshk Polo using them! This is such a fabulous and delicious dish that many folks don't know about. I learned this dish from an Iranian friend of mine and I cook it several times a year. I hope you will try it too!
Basmati Rice with Barberries
Makes 8 servings
1 3/4 cup Barberries (Zereshk)
1/4 cup butter or grapeseed oil
1 cup thinly sliced yellow onion
1/2 teaspoon ground saffron
1 tablespoon raw sugar
2 tablespoons boiling water
10 cups cooked hot Basmati Rice
Rinse the Barberries really well in a colander under cold running water. Soak the Barberries in cold water for 15 minutes to soften. Drain water.
In a large sauté pan, melt the butter or grapeseed oil over medium heat. Saute the onion until soft. Reduce heat to low and add in the drained Barberries. Gently stir and cook for about 5 minutes or until barberries have softened.
In a small cup, add in the saffron, raw sugar, and boiling water. Gently stir about a minute to steep the saffron. Pour saffron and sugar infused water over the cooked onions and Barberries, cook and stir for about 30 seconds or until the liquid is absorbed by the barberries. Add the cooked hot Basmati Rice to a large serving dish and gently mix the Barberry mixture into the rice.