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Persian Mixed Rice with Barberries and pistachios

Persian Mixed Rice with Barberries and Pistachios

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course, Side Dish
Cuisine Persian
Servings 4

Equipment

  • Large nonstick or heavy-bottomed pot with a tight-fitting lid
  • Fine mesh strainer
  • Mixing bowls
  • Mortar and pestle (for saffron)
  • Spatula or Large Spoon

Ingredients
  

For the Rice

  • 2 cups basmati rice preferably aged, long-grain
  • Water for soaking and boiling
  • 2 tablespoons salt for parboiling
  • 2 tablespoons vegetable oil or ghee
  • 1/2 teaspoon saffron threads crushed and steeped in 3 tablespoons hot water

For the Barberry Topping

  • 1/2 cup dried barberries zereshk, available at Middle Eastern stores or online
  • 2 tablespoons sugar
  • 2 tablespoons butter
  • 1 tablespoon orange zest optional but lovely for aroma
  • 1/2 teaspoon ground cinnamon optional

For Garnish and Crunch

  • 1/4 cup pistachios slivered
  • 1/4 cup almonds slivered
  • 2 tablespoons rosewater optional, for floral notes
  • 1/4 cup golden raisins to create a variation like a Persian rice dish with raisins

Optional Additions (for more heartiness)

  • Shredded cooked chicken or lamb for protein optional, for making it a fuller meal
  • Caramelized onions

Instructions
 

Rinse and Soak the Rice

  1. Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps achieve fluffy grains. Then soak the rice in a bowl of salted water for 30 minutes to an hour. This soaking process is central to many iran rice recipes, ensuring the rice cooks evenly without clumping.

Parboil the Rice

  1. Bring a large pot of water to a rolling boil. Add about 2 tablespoons of salt, then gently stir in the soaked, drained rice. Boil for about 5–6 minutes until the rice is slightly tender but still has a bite (al dente). Drain in a fine mesh strainer and rinse quickly with lukewarm water to stop the cooking process.

Create the Tahdig (Golden Crust)

  1. Heat 2 tablespoons of oil or ghee in the same pot. Add a spoonful of rice to the bottom of the pot to form a thin layer—this becomes the tahdig, a signature element in Persian rice. Some cooks like to mix a spoon of yogurt and saffron into this bottom layer for extra richness.

Layer the Rice

  1. Gently spoon in the rest of the rice, mounding it into a pyramid shape. Pour the saffron-water mixture over the top. Use the end of a spoon to poke a few holes through the rice mound to allow steam to move freely.
  2. Wrap the lid in a clean towel and cover the pot tightly. Steam over low heat for about 30–40 minutes. This slow cooking method is key in mastering an iranian rice recipe that produces distinct, fluffy grains.

Prepare the Barberry Mixture

  1. While the rice steams, prepare the topping. Rinse the barberries in cold water and drain. In a small skillet, melt butter, add barberries and sugar, and gently sauté over low heat for 2–3 minutes. Stir in orange zest and cinnamon if using. Be careful not to burn the barberries—they cook quickly and become bitter if overheated.
  2. If you’re including golden raisins or slivered almonds, toss them into the same skillet at the end to gently warm and toast.

Toast the Nuts

  1. In a dry pan, lightly toast pistachios and almonds for 2 minutes until aromatic. This adds crunch and depth, a characteristic of jeweled rice from Persian cuisine.

Assemble the Dish

  1. Once the rice is ready, lift it gently with a spatula onto a serving platter, preserving the fluffy structure. Sprinkle the barberry mixture generously on top, followed by pistachios, almonds, and any optional toppings like raisins or rosewater.
  2. Serve the golden tahdig on the side—it’s prized for its crispy texture and golden color.