Persian Jewelled Rice with Barberries & Pistachios
This Persian jewelled rice recipe — zereshk polo — is as beautiful as it is delicious: fluffy saffron-scented basmati scattered with ruby-red barberries, green pistachios and golden almonds. It's the centrepiece of Persian celebration tables, and far easier to make than its jewel-box looks suggest.
Why you'll love this jewelled rice
- A genuine showstopper for guests and special occasions.
- Sweet, sour, nutty and fragrant all at once.
- Naturally gluten-free and vegetarian.
- Pairs with everything — roast chicken, lamb, or on its own.
What is zereshk polo?
Zereshk polo means “barberry rice” in Persian. It belongs to the great family of Iranian polo dishes — layered, steamed rice cooked to fluffy perfection with a prized golden crust (tahdig) at the base. Jewelled rice, or morasa polo (“bejewelled rice”), is the most elaborate cousin, studded with candied orange peel, nuts and dried fruit for weddings and Nowruz, the Persian New Year.
The stars are saffron, the world's most precious spice, which perfumes and gilds the rice, and barberries (zereshk) — tiny, tart dried berries fried briefly with a little sugar until they glisten. The contrast of sweet-sour berries against buttery saffron rice is what makes the dish unforgettable.
Ingredients you'll need
- Basmati rice — long-grain and aromatic; soak it for the fluffiest result. Browse our rice range.
- Saffron — bloom it in warm water first for maximum colour and aroma.
- Barberries (zereshk) — rinse well; they burn quickly, so fry gently.
- Pistachios and slivered almonds — for crunch and colour.
- Cardamom and orange zest — optional, for extra fragrance.
How to make jewelled rice, step by step
- Parboil. Boil the soaked rice in salted water 6–7 minutes until just softened on the outside. Drain.
- Steam. Return to the pot, drizzle with a little butter and the saffron water, cover with a tea-towel-wrapped lid, and steam on low 25–30 minutes until fluffy.
- Make the jewels. Gently fry the barberries with the sugar and a knob of butter for 1–2 minutes — don't burn them. Toast the almonds and pistachios.
- Assemble. Pile the rice onto a platter and scatter over the barberries, nuts, cardamom and orange zest.
Tips for the best jewelled rice
- Soak the rice for at least 30 minutes for long, separate grains.
- Bloom the saffron in warm water — never sprinkle it dry.
- Watch the barberries — fry just until glossy; they scorch in seconds.
Variations
Add candied orange peel and slivered pistachios for full morasa jewelled rice, or fold through fried onions and dried barberries for a simpler weeknight version.
Make ahead & storage
Cook the rice and prepare the toppings separately; assemble to serve. Leftovers keep 3 days in the fridge and reheat gently with a splash of water.
What to serve with it
Classic with saffron chicken or lamb, but stunning enough to serve on its own with yoghurt and a herb platter.
Jewelled rice FAQ
What are barberries? Zereshk — small, tart dried berries used across Iranian cooking for their bright, sour pop.
Can I substitute the barberries? Dried cranberries (chopped) are the closest swap, though less tart.
How do I get fluffy Persian rice? Soak, parboil, then steam gently — don't stir once steaming.
Is it gluten-free? Yes, naturally.
Persian Jewelled Rice (Zereshk Polo)
Saffron basmati with barberries, pistachios and almonds.
Ingredients
Instructions
- Parboil the soaked rice 6–7 min; drain.
- Steam with butter and saffron water 25–30 min.
- Fry barberries with sugar and butter 1–2 min; toast nuts.
- Pile rice on a platter and scatter with jewels.
Approx. per serving: 320 cal · 9g fat · 54g carbs · 6g protein (estimate).
Shop the ingredients
We stock pure Iranian saffron, barberries, pistachios and almonds and a full range of Iranian products — in Artarmon or delivered Australia-wide.
Hero photo by Julia Maudlin (CC BY 2.0) via Wikimedia Commons.