پادکست Zereshk Polo

Overview

In Episode #57, co-hosts Beata and Bita breakdown the iconic Persian dish called Zereshk Polo (Barberry rice), and walk through how to make it. They reference other recipes made with barberries, and offer subsitions and storage methods. What is zereshk? Dried barberries Similar in appearance to a goji berry only smaller and brighter Pinkish, reddish in hue - almost like a pinkish, red, smaller raisin Tart or sour in flavor How is it used in Persian cuisine? Most traditionally used in an iconic Persian rice dish known as zereshk polo Almost always paired with chicken - Zereshk Polo Bah Morgh which means Barberry Rice with Chicken Mixed into koo koo sabzi, Persian herb quiche frittata Mixed into tahchin Used as a garnish for koo koo, tahchin, and sometimes jeweled rice dishes Modern uses - as a topping on cooked vegetables for example brussel sprouts Preparing Zereshk Polo bah Morgh Wash and rinse the barberries before using - they sometimes have small stems Shortcuts - use precooked rice and chicken and prepare the zereshk as a topping Authentic version - cook chicken with preferred spices (turmeric, saffron, onion/garlic), saute zereshk in butter and sugar, layer rice with zereshk topping on a platter and arrange chicken around the rice Some folks add slivered almonds and or pistachios Substitutions for zereshk Note - authentic is best! Try to find zereshk in Persian or middle eastern markets or ask a friend or family member to bring some back from Iran as a souvenir on their next trip Dried cranberries - gives the same aesthetic of green with red. Works well as a substitution for a “fake zereshk” polo would be thematic as a fall dish for American Thanksgiving for example Dried sour, tart cherries which mimic the color, are larger, but are also sour and already sweet in flavor (no sugar needed for the sweet and sour essence) Note: Storing Zereshk - store in a cool place or in the refrigerator or freezer Ask the Beats The Beats ask each other, what is your favorite and least favorite Persian flavor or ingredient in Persian cuisine? Bita: favorites include anything with rose water or saffron; least favorite are unique cuts of meat such as tongue, liver or kaleh pahchen Beata - favorites include a kick of sour from fresh squeezed lemon, vinegar, or torshi pickled vegetables Contact us at hello@modernpersianfood.com or Instagram Resources and recipes from this episode: Episode 30: Tahchin Episode 3: Rice Beata’s recipe links: Persian Frittata Koo Koo Sabzi Persian Jeweled Tahchin Giti Joon’s Famous Tacheen Recipe Bita’s recipe links: Tah-Cheen | Baked Chicken and Rice Casserole Persian Crispy Rice Cups | Tahchin Bites Kookoo Sabzi | Quiche Muffins All Modern Persian Food episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Podcast production by Alvarez Audio
Release date: 2023-10-11
Plays: 0

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