This is my own version of the Iranian treat, zereschk polo. It's not much more complicated than regular rice and remarkably tasty considering how easy it is.
Ingredients:
1 cup Basmati rice, cooked according to instructions
1 T. butter
1/4 cup dried barberries (zareshk)
1/8 cup dried cherries (optional; you could also just use 1/3 cup barberries)
2 T. pomegranate syrup
1 small pinch cloves
2 large pinches cinnamon
2 large pinches cumin
Directions:
1. Melt butter in a frying pan, then turn heat to low.
2. Add barberries, cherries, pomegranate syrup, cloves, cinnamon, and cumin, and cook on low, stirring occasionally, for about 10 minutes.
3. Add barberry mixture to cooked rice, cover and let sit until ready to serve.
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