JEWELLED RICE or MORASSA POLO
(TO SERVE WITH ROSE SCENTED FISH)
simply follow the recipe for Shirin Polo. Add Zereshk (Barberries)
75g (3oz) 1 cup dried barberries
1 tbsp butter
1⁄3 tsp saffron threads, pounded then dissolved in2–3 tbsp hot water
3 tbsp sugar
Put the barberries, butter, saffron liquid and sugar in a pan. Cook gently on medium heat, stirring constantly, until the saffron water has evaporated and you smell a sugary, tart aroma and the berries are slightly caramelised. This will take about 5-8 minutes. They burn very quickly!
Add to the top of your jellewed rice along with the slivered pistachios and almonds.