| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 356 | 16g | 8g | 50g |
| sugars | fibre | protein | salt |
| 8g | 5g | 7g | 0.38g |
Why I Love Iranian Barberry Rice with Roasted Vegetables
Some might say my Southern roots seem an unlikely match for the exotically spiced, incredible richness of Iranian cuisine, yet it’s precisely this unique fusion that makes my take on the classic “Barberry Rice with Roasted Vegetables” such a beloved favorite.
The Magic of Barberry Rice
Perhaps it’s my lifelong love of low-country Carolina rice dishes like jambalaya and shrimp purloo that resonates with this meal’s celebration of the humble grain at center stage. Yet, the Barberry Rice (known as Zereshk Polo in Iran) appeals to my creative culinary side with its symphony of diverse ingredients like tart barberries, saffron threads and slivered almonds, offering a complex flavor profile unlike any traditional Southern rice dish.
I love Iranian cuisine for the same reason I relish the Southern food of my roots—it’s all about comfort, communion, and generous hospitality. And the Barberry Rice, just like my grandma’s Hoppin’ John served on New Year’s day, delights not just the palate but also the soul.
You can view my inspiration for this delightful dish at Chef Sabrina Ghayour’s‘s website. An Iran-born, UK-raised culinarian, her take on Persian cuisine won my heart and it’s thanks to her that dishes like this have become part of my repertoire.
A Feast for the Senses
One glance at the vibrant colors of the Barberry Rice with Roasted Vegetables, and you know you’re in for a feast that delights every sense. I was equally inspired by the southern tradition of “eating the rainbow” with dishes like fresh summer salads filled with tomatoes, corn, cucumbers, and bell peppers all fresh from my grandad’s garden.
Rich with antioxidant-packed barberries, nutrient-dense veggies, heart-healthy nuts, and of course, the comforting, energy-sustaining goodness of basmati rice – this recipe is a perfect union of taste and nutrition. For a truly decadent treat, try serving this heavenly Barberry Rice alongside traditional Persian stews like Ghormeh Sabzi or Gheimeh.
In a world brimming with diverse, tantalizing eats, grabbing a culinary passport and embarking on a flavorful journey can transform a humble kitchen into a global tasting lab. And as a food explorer, there is nothing more exciting than sharing these food stories with you. Can’t wait for you to try my Barberry Rice with Roasted vegetables, it’s truly an adventure on a plate!
What You’ll Need
- 2 cups basmati rice
- 4 cups water
- 1/2 cup dried barberries
- 2 tablespoons sugar
- 1/2 cup butter
- 1/4 cup pistachios
- 1/4 cup slivered almonds
- 1/4 cup golden raisins
- 1 teaspoon saffron threads
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 1 large carrot, thinly sliced
- 1 bell pepper, thinly sliced
- 1 zucchini, thinly sliced
- 1 cup brussels sprouts, halved
- 2 cloves of garlic, minced
- 1 teaspoon turmeric
- Salt and pepper to taste
Method
Step One
Begin by washing the basmati rice under cold water until the water runs clear. Afterwards, place the cleaned rice in a large bowl and cover with the 4 cups of water. Let this sit for around an hour.
Step Two
While the rice is soaking, you can start preparing the barberries. To do this, soak the dried barberries in a bowl of hot water and sugar. The water should be just enough to cover the barberries. You can set this aside for around 20 minutes to allow the barberries to rehydrate.
Step Three
Put butter in a small pan and melt it over low heat. Add pistachios, slivered almonds and golden raisins to the melted butter and cook for a couple of minutes or until they become golden in color. Set this mixture aside for later use.
Step Four
In a large skillet, heat vegetable oil over medium heat. Once the oil is hot, add thinly sliced onion, carrot, bell pepper, zucchini, and halved brussels sprouts. Cook the vegetables until they are lightly caramelized, then add the minced garlic, turmeric, salt, and pepper. Continue to cook the mixture for a few more minutes.
Step Five
Drain your rice and add it to the skillet with vegetables. Cook for a minute before adding the buttered nuts and raisins, soaked barberries and saffron threads. Stir everything together and let it cook for another couple of minutes.
Step Six
Finally, reduce the heat to low, cover the skillet, and let the rice cook for about 30 minutes. After this, your Barberry Rice with Roasted Vegetables is ready to be served. Enjoy!
