Persian Jeweled Rice (Zereshk Polo)

Ingredients

• 3 cups Basmati rice
• 0.5 teaspoon Saffron threads, crushed
• 0.75 cup Dried barberries (Zereshk)
• 0.5 cup Slivered pistachios
• 0.5 cup Slivered almonds
• 0.25 cup Orange zest, julienned and blanched
• 2 tablespoons Granulated sugar
• 4 tablespoons Unsalted butter, melted
• 2 tablespoons Plain Greek yogurt
• 3 tablespoons Kosher salt

Instructions

1. 1

   Wash the rice in cold water repeatedly until the water runs clear, then soak in salted water for at least 2 hours.

2. 2

   Bloom the crushed saffron in 3 tablespoons of hot water and set aside; blanch the orange zest three times in boiling water to remove bitterness.

3. 3

   Parboil the rice in a large pot of boiling salted water for 6-8 minutes until the grains are soft on the outside but firm in the center, then drain.

4. 4

   Mix 1 cup of the parboiled rice with the yogurt, 1 tablespoon of melted butter, and 1 tablespoon of the saffron water to create the Tahdig base.

5. 5

   Spread the yogurt-rice mixture into the bottom of a well-oiled non-stick pot, then mound the remaining white rice on top in a pyramid shape.

6. 6

   Poke holes in the rice mound with the handle of a spoon, pour remaining butter and a splash of water over it, and steam on low heat with a towel-wrapped lid for 45-50 minutes.

7. 7

   While rice steams, sauté barberries, sugar, almonds, pistachios, and orange zest in butter over low heat for 3 minutes until the berries are plump and shiny.

8. 8

   Gently fold the jewel mixture and remaining saffron water into the top layer of fluffy rice before plating, ensuring the crispy Tahdig is served on the side.