Zereshk polo is a festive Iranian rice dish made by layering saffron rice with tart rose hips (zereshk). Often served with chicken, this pilaf is a special-occasion favorite with a sweet-and-sour balance.
Boil the soaked rice in salted water for 6 minutes until slightly firm, then drain.
Gently sauté the rose hips with the sugar in a little butter over low heat for 3–4 minutes. Take care not to burn them.
Coat the bottom of a pot with butter and layer in the rice. Drizzle with the saffron water. Wrap the lid in a cloth and steam over low heat for 25–30 minutes.
Transfer the rice to a serving platter, top with the sautéed rose hips, and serve hot. Chicken makes a good accompaniment.
Store in a sealed container in the refrigerator for 2 days. When reheating, sprinkle with a little water and steam to keep the rice from drying out. Allergens: According to the ingredient list, this contains milk and dairy products. Check product labels for other allergens in packaged products.
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