Do you want an amazing aroma wafting through your kitchen? Gerdoo Polo, also known as Walnut Rice with Barberries, Raisins and Saffron, is the dish you need. It blends the cozy flavors of cinnamon, cumin, and cardamom just right. The walnuts add a rich nuttiness that really shines in Persian cuisine. Coming from the charming city of Shahr-e Kord, this dish is perfect as a side for meats or veggies. Plus, it makes a fantastic vegetarian main course, whether it’s for a cozy dinner or to impress guests at a festive gathering!
GERDOO POLO – WALNUT RICE WITH BARBERRIES, RAISINS AND SAFFRON
You might think, “Rice with walnuts? That sounds interesting, but does it actually taste good?” Absolutely! This dish mixes the crunch of walnuts with the sweet and tangy flavors of barberries and raisins, all brought together by the aromatic touch of saffron. The result is a delicious blend of flavors. The walnuts give a nice earthy crunch, while the barberries and raisins add fun bursts of sweetness and tang. And saffron? It pulls everything together with its pretty golden color and warm, floral scent, taking this dish to a whole new level.
HOW TO MAKE THE PERFECT GERDOO POLO
Want your Gerdoo Polo to taste just like the real deal? Here are some tips to make sure it turns out great:
RICE
Go for Basmati or Persian long-grain rice for the best results. Give it a good wash until the water runs clear to get rid of excess starch—that way, you’ll have fluffy, separate grains. Soak the rice for at least an hour, but if you can swing it, soaking for 2 hours or more will make it even better.
WALNUTS
Make sure your walnuts are fresh! Stale ones can mess up the flavor. If you want a richer taste, soak the walnuts in water for about an hour, changing the water a couple of times.
*Pro Tip:* Keep walnuts in the fridge to keep them fresh for longer.
SAFFRON
Saffron is essential for this dish. Crush the threads with a bit of sugar and dissolve them in warm water to get all the flavor and that gorgeous golden color. If you want to get fancy, grind it in a mortar and sprinkle it over ice cubes, letting them melt for a cool twist.
BARBERRIES
These small ruby-red berries bring a tangy, citrus kick and can be found at Persian or Turkish grocery stores. Soak them briefly before cooking so they don’t dry out while you’re sautéing.
RAISINS OR CURRANTS
The sweetness from raisins or currants balances out the tangy barberries perfectly. Golden raisins are a classy choice—they hold their shape while cooking and offer a mild sweetness. If you can’t find golden raisins or currants, regular raisins will do just fine. That’s what I used when I couldn’t find the others, and it turned out great! Get ready for your kitchen to smell amazing—time to start cooking!
SHAHR-E KORD – THE ROOF OF IRAN
Shahr-e Kord, known as the “Roof of Iran,” (Bam-e Iran – بام ایران) is located in the western part of the country and sits at over 2,000 meters above sea level, making it the highest city in Iran. This place is famous for its stunning mountain views, clear rivers, and green meadows. The locals are pros at turning simple ingredients into amazing dishes, using great techniques and flavorful spices.
One of the standout dishes from this area is Gerdoo Polo, a tasty walnut rice dish that’s often served during celebrations and special occasions. You’ll also find fresh cheese, traditional breads, and the sweet treat Kolucheh, all of which are local favorites.
Besides the delicious food, Shahr-e Kord has plenty of cultural and natural attractions to explore, like Zagros National Park, the intriguing Choghakhor caves, and the historic Chaleshtor Castle. Visiting this lovely city gives you the chance to enjoy beautiful nature, rich culture, and fantastic food all in one go.
GERDOO POLO IN TEB-E SONATI
In Teb-e Sonati, a part of traditional Persian medicine, Gerdoo Polo is seen as a dish with “warming properties.” This tasty mix of walnuts, barberries, raisins, and spices like cinnamon, cumin, cardamom, and saffron really kicks up your metabolism and warms you up from the inside. That’s why it’s a go-to winter dish, especially when it’s cold outside. It not only gives you a nice energy boost but also feels super comforting—perfect for those chilly winter days!
Give it a try and let me know what you think! For more ideas on Persian cuisine, check out my page and see the amazing variety it has to offer!
INGREDIENTS FOR GERDOO POLO
INGREDIENTS TO BLOOM SAFFRON
½ tsp saffron threads
5 tbsp hot water
INGREDIENTS FOR THE RICE
300g Basmati or Persian Rice
1 tbsp salt
2 tbsp butter or vegetable oil
1 tsp cumin*
1 tsp cinnamon*
INGREDIENTS FOR THE TAHDIG (Crispy)
1 lavash bread, cut into 6 triangles
1 tbsp saffron
INGREDIENTS FOR THE WALNUT-FRUIT-MIX
2 tbsp butter or vegetable oil
2 medium onions, sliced
200g walnuts*, coarsely chopped
1 tsp cinnamon
1 tsp ground cardamom
Salt and pepper to taste
50g barberries* (Zereshk)
2 tbsp bloomed saffron
INGREDIENTS FOR THE TOPPING (optional)
1 tbsp pistachios, slivered
1 tbsp Rose water*
1 tbsp butter
50g barberries
12 whole walnuts*
Fresh parsley or mint
PREPARATION GERDOO POLO
BLOOM SAFFRON
Start by grinding some saffron threads in a mortar and mix them with 5 tablespoons of hot water. Let it steep, covered.
PREPARATION RICE
Rinse the Basmati or persian rice well until the water runs clear, then soak it with 1 tsp Salt in lukewarm water for about an hour.
In a big pot, boil some water, add a good amount of salt, and cook the soaked rice for about 6-8 minutes until it’s just right (al dente).
Once done, drain the rice and set it aside.
PREPARATION WALNUT-FRUIT-MIX
Soak the walnuts in water for an hour for extra flavor. Drain them, pat dry and chop coarsely. You can peel them for a smoother taste, but it’s fine to leave the skins on.
In a pan, cook the onions without oil until the water evaporates. Then, toss in some butter or oil and toast the chopped walnuts over medium heat until they’re golden and smell amazing.
Stir in the spices—cinnamon, cardamom, salt, and pepper—and sauté briefly until fragrant.
Add in the barberries and raisins, letting everything mingle on low heat for a moment.
Pour in 2 tablespoons of saffron water to deglaze.
PREPARATION TAHDIG (crispy)
Heat some butter or oil in a large pot and add a thin layer of rice at the bottom.
If you want Lavash Tahdig, cut a lavash bread in triangles and arrange them on the bottom of the pot.
LAYERING THE RICE
Create alternating layers of the walnut mixture and rice, finishing with a layer of rice on top.
Mound the rice a bit in the center to help steam circulate better.
Pour the leftover bloomed saffron over the rice and poke a few holes in the mound with a wooden spoon.
Wrap the pot lid in a clean kitchen towel to catch steam and let the rice steam on low heat for about 45 minutes.
PREPARATION TOPPING (optional)
Let the pistachios bloom in Rose water.
Sauté the barberries and walnuts in butter for 2-3 minutes, then put them aside.
SERVING
Gently mix the rice to spread out the walnut mixture.
If you like, sprinkle the topping on.
Serve Gerdoo Polo hot; it goes great with grilled meat, meatballs, chicken, or just a dollop of yogurt.
BEFARMAYID!
Susan
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Gerdoo Polo – Walnut Rice with Barberries, Raisins and Saffron
It warms you up from the inside, and is a go-to winter dish, especially when it’s cold outside.
Ingredients
INGREDIENTS FOR GERDOO POLO
INGREDIENTS TO BLOOM SAFFRON
- ½ tsp saffron threads
- 5 tbsp hot water
INGREDIENTS FOR THE RICE
- 300 g Basmati or Persian Rice
- 1 tbsp salt
- 2 tbsp butter or vegetable oil
- 1 tsp cumin
- 1 tsp cinnamon
INGREDIENTS FOR THE TAHDIG (Crispy)
- 1 lavash bread cut into 6 triangles
- 1 tbsp saffron
INGREDIENTS FOR THE WALNUT-FRUIT-MIX
- 2 tbsp butter or vegetable oil
- 2 medium onions sliced
- 200 g walnuts coarsely chopped
- 1 tsp cinnamon
- 1 tsp ground cardamom
- Salt and pepper to taste
- 50 g barberries Zereshk
- 150 g raisins or currants
- 2 tbsp bloomed saffron
INGREDIENTS FOR THE TOPPING (optional)
- 1 tbsp pistachios slivered
- 1 tbsp Rose water
- 50 g barberries
- 12 whole walnuts
- 1 tbsp butter
- Fresh parsley or mint
Instructions
PREPARATION GERDOO POLO
BLOOM SAFFRON
-
Start by grinding some saffron threads in a mortar and mix them with 5 tablespoons of hot water.
-
Let it steep, covered.
PREPARATION RICE
-
Rinse the Basmati or persian rice well until the water runs clear, then soak it with 1 tsp Salt in lukewarm water for about an hour.
-
In a big pot, boil some water, add a good amount of salt, and cook the soaked rice for about 6-8 minutes until it’s just right (al dente).
-
Once done, drain the rice and set it aside.
PREPARATION WALNUT-FRUIT-MIX
-
Soak the walnuts in water for an hour for extra flavor.
-
Drain them, pat dry and chop coarsely. You can peel them for a smoother taste, but it’s fine to leave the skins on.
-
In a pan, cook the onions without oil until the water evaporates.
-
Then, toss in some butter or oil and toast the chopped walnuts over medium heat until they’re golden and smell amazing.
-
Stir in the spices—cinnamon, cardamom, salt, and pepper—and sauté briefly until fragrant.
-
Add in the barberries and raisins, letting everything mingle on low heat for a moment.
-
Pour in 2 tablespoons of saffron water to deglaze.
PREPARATION TAHDIG
-
Heat some butter or oil in a large pot, add 1 tbsp. saffron, and a thin layer of rice at the bottom.
-
If you want Lavash Tahdig, cut a lavash bread in triangles and arrange them on the bottom of the pot.
LAYERING THE RICE
-
Create alternating layers of the walnut mixture and rice, finishing with a layer of rice on top.
-
Mound the rice a bit in the center to help steam circulate better.
-
Pour the leftover bloomed saffron over the rice and poke a few holes in the mound with a wooden spoon.
-
Wrap the pot lid in a clean kitchen towel to catch steam and let the rice steam on low heat for about 45 minutes.
PREPARATION TOPPING (optional)
-
Let the pistachios bloom in Rose water.
-
Sauté the barberries and walnuts in butter for 2-3 minutes, then put them aside.
SERVING
-
Gently mix the rice to spread out the walnut mixture.
-
If you like, sprinkle the topping on.
Recipe Notes
Serve Gerdoo Polo hot; it goes great with grilled meat, meatballs, chicken, or just a dollop of yogurt.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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