In this video, she shows us how she makes zereshk polow ba morgh — the Farsi name for a rice dish with raisins and barberries — a tart fruit like the cranberry — that is eaten with a slow-cooked chicken dish on the side. The meal is often accompanied by a yogurt sauce with cucumbers called mast-o-khiar.
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Thanks a lot for sharing. I don’t know a lot on Persian cuisine, this crunchy bottomed rice reminded me a certain Hong Kong styled clayed pot rice with also a burnt bottom.
A question, are barberries and goji the same thing?
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Heere’s an article that I linked to last year that might be a good introduction for you to Persian food:
https://www.theguardian.com/travel/2016/oct/29/iran-food-tour-yasmin-khan-stews-kebabs-desserts
