Vegan Zereshk Polo (Persian Rice with Barberry)

Zereshk Polo is a Persian rice dish with barberries, and this recipe uses jackfruit or tofu, offering a savory, plant-based alternative.

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Why You’ll Love Vegan Zereshk Polo

• “Zereshk” are barberries in Persian. Barberries are tiny, red, tart fruit.
• Zereshk add a hint of sweet and sour to the recipe. They are also rich in vitamin C. You can find them at Persian or Afghan stores or even on Amazon.
• Zereshk Polo is traditionally a Persian rice dish made with chicken. We have removed the chicken and tried it with vegan alternatives such as tofu and jackfruit!

Ingredients/Equipment Notes

To make this delicious Zereshk Polo, you will need the following ingredients (full measurements are in the recipe card below):

•  20 oz can jackfruit in brine (drained, washed, and dried by squeezing water out with a cheese cloth or kitchen towel). You can remove or roughly chop the harder end pieces.
  • You can also use a package of tofu or plant-based chicken alternative in lieu of jackfruit. 
• “Marinade”
  • 3 garlic cloves minced
  • 3 Tbsp. plant-based yogurt (we use Kite Hill plain almond yogurt)
  • 1 tsp. of turmeric
  • 1/2 tsp. of salt
  • 1/4 tsp. black pepper
  • Dash of cumin
  • Pinch of ground saffron
  • 1 tsp. oil
• Persian Rice
  • 3 cups Basmati rice
  • 2 Tbsp. salt
  • 3 Tbsp. oil (divided)
  • 2 Tbsp. brewed saffron (divided)
  • 1 medium potato cut into 5-6 slices (for tahdig)
• Garnish
  • 1/2 cup dried barberry
  • 1/4 small onion julienned

You will also need the following equipment:

• Cheese cloth to squeeze the jackfruit

How to Make the Best Zereshk Polo

• Combine the “Marinade” ingredients. 
• Marinate the jackfruit or plant-based chicken alternative/tofu in the Marinade in the refrigerator for at least 3 hours.
• Prepare the Persian Rice
  • Wash over the rice by placing the rice in a large bowl and covering with water. Move the rice with your hand to clean the rice. Pour off the water. Repeat the process 3-4 times until the rice is clean.
  • Fill a large pot with water. Add the 2 Tbsp. salt. Cover and bring to a boil on high heat. Add rice to the boiling water. Reduce heat to medium and cook uncovered for 10 minutes.
  • Drain the rice.
• Add 2 Tbsp. oil to bottom of rice cooker (or non-stick pot with lid). Add 1 Tbsp. brewed saffron. Add sliced potatoes in one layer (for tahdig).
• Add half the rice and then the marinated jackfruit (tofu/plant-based chicken alternative) mixture and cover with the remaining rice.
• Cover and cook 50 minutes in the rice cooker (or 50 minutes in a non-stick pot on medium heat).
• Add 1 Tbsp. oil in a nonstick skillet on medium heat. Add the onion and sauté until golden. Add barberry and 1 Tbsp. brewed saffron. Sauté for 2 more minutes!
• When serving, garnish the rice with the sautéed barberry.

How to Serve Vegan Zereshk Polo

When serving Zereshk Polo, you can garnish with saffron rice (as pictured). To make the saffron rice garnish, mix 3/4 cup cooked rice with 2 Tbsp. brewed saffron.

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

“The only person you are destined to become is the person you decide to be.” – Ralph Waldo Emerson

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