Zereshk Palau (Iranian Rice with Barberries)
Zereshk palau is an Iranian rice dish studded with tart dried barberries. The berries are soaked, picked over for stones, then softened with onion, and their sharp, almost cranberry-like tang cuts through plain basmati and chicken. Saffron is ground and bloomed in a spoonful of water, then mixed into part of the rice so the gold runs through the dish in streaks. A rice cooker keeps the method easy.
Instructions
Soak the dried barberries in water for 20 to 30 minutes. Strain them and pick out any small stones that settle in the bowl.
Sauté the chopped onion in a frying pan with a dash of oil. Stir in the barberries and cook everything over low heat.
Cook the rice in a rice cooker with the diced chicken laid on top, so the chicken warms through as the rice steams.
When the rice is done, fluff it with a fork and tip it into a large bowl.
Grind the saffron in a mortar and pestle, then stir in 1 teaspoon of water. Mix in a little of the cooked rice until it turns evenly golden.
Return the saffron rice to the main bowl and add the onion and barberry mixture. Toss gently until the colors and the berries are spread through the rice.
Serve with lavash or barbari bread.
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