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Zereshk Polo | Barberry Rice

18 min • 3 november 2021

In Episode #57, co-hosts Beata and Bita breakdown the iconic Persian dish called Zereshk Polo (Barberry rice), and walk through how to make it. They reference other recipes made with barberries, and offer subsitions and storage methods.

What is zereshk?

Dried barberries
Similar in appearance to a goji berry only smaller and brighter
Pinkish, reddish in hue - almost like a pinkish, red, smaller raisin
Tart or sour in flavor

How is it used in Persian cuisine?

Most traditionally used in an iconic Persian rice dish known as zereshk polo
Almost always paired with chicken - Zereshk Polo Bah Morgh which means Barberry Rice with Chicken
Mixed into koo koo sabzi, Persian herb quiche frittata
Mixed into tahchin
Used as a garnish for koo koo, tahchin, and sometimes jeweled rice dishes
Modern uses - as a topping on cooked vegetables for example brussel sprouts

Preparing Zereshk Polo bah Morgh

Wash and rinse the barberries before using - they sometimes have small stems
Shortcuts - use precooked rice and chicken and prepare the zereshk as a topping
Authentic version - cook chicken with preferred spices (turmeric, saffron, onion/garlic), saute zereshk in butter and sugar, layer rice with zereshk topping on a platter and arrange chicken around the rice
Some folks add slivered almonds and or pistachios

Substitutions for zereshk

Note - authentic is best! Try to find zereshk in Persian or middle eastern markets or ask a friend or family member to bring some back from Iran as a souvenir on their next trip
Dried cranberries - gives the same aesthetic of green with red. Works well as a substitution for a “fake zereshk” polo would be thematic as a fall dish for American Thanksgiving for example
Dried sour, tart cherries which mimic the color, are larger, but are also sour and already sweet in flavor (no sugar needed for the sweet and sour essence)

Note: Storing Zereshk - store in a cool place or in the refrigerator or freezer

Ask the Beats

The Beats ask each other, what is your favorite and least favorite Persian flavor or ingredient in Persian cuisine?
- Bita: favorites include anything with rose water or saffron; least favorite are unique cuts of meat such as tongue, liver or kaleh pahchen
- Beata - favorites include a kick of sour from fresh squeezed lemon, vinegar, or torshi pickled vegetables

Resources and recipes from this episode:

Episode 30: Tahchin

Episode 3: Rice

Beata’s recipe links:

Persian Frittata Koo Koo Sabzi

Persian Jeweled Tahchin

Giti Joon’s Famous Tacheen Recipe

Bita’s recipe links:

Tah-Cheen | Baked Chicken and Rice Casserole

Persian Crispy Rice Cups | Tahchin Bites

Kookoo Sabzi | Quiche Muffins

All Modern Persian Food episodes can be found at: Episodes