Prune Herb Rice
Yazd — Mother recipe · ar de en es fr it ja pt ru zh
Zereshk Polo is a traditional Iranian dish, especially popular in Yazd, blending sweetness and acidity into a exquisite meal.
⏱️ 20 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 200 g basmati rice
- 100 g dried barberry
- 1/2 tsp sugar
- 1/4 tsp salt
- 2 onions
- 200 ml meat broth
- 100 ml olive oil
- 100 g chopped almonds
- 1 lemon
- 1/2 tsp cinnamon powder
- 1 tsp vinegar
- 1 tsp saffron
Method
- Rinse the basmati rice and dry it thoroughly.
- In a pan, start sautéing finely chopped onions in olive oil.
- Add the dried barberry, salt, sugar, and cinnamon powder, sauté for a few minutes.
- Add the rice and mix well with the dried barberry.
- Pour in the meat broth and lemon juice, stir and cover the pan.
- Cook over medium heat for 15-20 minutes or until the rice is al dente.
- Combine the vinegar and saffron, mix well, and let the rice rest for 5-10 minutes before serving.
- Spoon the rice onto a plate, garnish with chopped almonds, and serve with a slice of lemon on each plate.
The story
Zereshk Polo is a culinary specialty from Yazd, a historic city in central Iran, where culinary traditions deeply root in local culture.
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