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Gerdoo Polo – Walnut Rice with Barberries, Raisins and Saffron

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.

Course Main course, Rice Cooker Recipes, rice dishes
Cuisine iranian cuisine, iranian food, persian cuisine, Shahr-e Kord
Keyword Gerdoo Polo – Walnut Rice with Barberries, Raisins and Saffron
Prep Time 30 minutes
Cook Time 45 minutes
Servings 8 people
Author Labsalliebe

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

  1. Start by grinding some saffron threads in a mortar and mix them with 5 tablespoons of hot water.

  2. Let it steep, covered.

PREPARATION RICE

  1. 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.
  2. 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).
  3. Once done, drain the rice and set it aside.

PREPARATION WALNUT-FRUIT-MIX

  1. Soak the walnuts in water for an hour for extra flavor.

  2. Drain them, pat dry and chop coarsely. You can peel them for a smoother taste, but it’s fine to leave the skins on.

  3. In a pan, cook the onions without oil until the water evaporates.

  4. Then, toss in some butter or oil and toast the chopped walnuts over medium heat until they’re golden and smell amazing.

  5. Stir in the spices—cinnamon, cardamom, salt, and pepper—and sauté briefly until fragrant.
  6. Add in the barberries and raisins, letting everything mingle on low heat for a moment.
  7. Pour in 2 tablespoons of saffron water to deglaze.

PREPARATION TAHDIG

  1. Heat some butter or oil in a large pot, add 1 tbsp. saffron, and a thin layer of rice at the bottom.

  2. If you want Lavash Tahdig, cut a lavash bread in triangles and arrange them on the bottom of the pot.

LAYERING THE RICE

  1. Create alternating layers of the walnut mixture and rice, finishing with a layer of rice on top.
  2. Mound the rice a bit in the center to help steam circulate better.
  3. Pour the leftover bloomed saffron over the rice and poke a few holes in the mound with a wooden spoon.
  4. 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)

  1. Let the pistachios bloom in Rose water.
  2. Sauté the barberries and walnuts in butter for 2-3 minutes, then put them aside.

SERVING

  1. Gently mix the rice to spread out the walnut mixture.
  2. 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.