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Vegan Zereshk Polo (Persian Rice with Barberries)

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Vegan Zereshk Polo (Persian Rice with Barberry)

Recipe by Plant-Based Persian

A Persian rice dish with saffron and barberries

  • Total Time4 hours
  • Yield6 people 1x
  • DietVegan

Ingredients

Units Scale
  • 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

Instructions

  1. Combine the “Marinade” ingredients. 
  2. Marinate the jackfruit or plant-based chik’n/tofu in the Marinade in the refrigerator for at least 3 hours.
  3. 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.
  4. 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).
  5. Add half the rice and then the marinated jackfruit (tofu/plant-based chicken alternative) mixture and cover with the remaining rice.
  6. Cover and cook 50 minutes in the rice cooker (or 50 minutes in a non-stick pot on medium heat).
  7. 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!
  8. When serving, garnish the rice with the sautéed barberry.
    • You may also garnish with saffron rice (as pictured). To make the saffron rice garnish, mix 3/4 cup cooked rice with 2 Tbsp. brewed saffron.
    • Prep Time: 3 hours
    • Cook Time: 60 minutes
    • Category: Main Course
    • Cuisine: Iranian/Persian

    Find it online: https://plantbasedpersian.com/zereshk-polo/