Zereshk Polo ba Halloumi (Persian Barberry Rice with Grilled Halloumi)
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Ingredients
- 450 g halloumi, sliced into thick strips
- 300 g basmati rice
- 50 g dried barberries
- 0.125 tsp saffron threads
- 1 onion, finely sliced
- 3 tbsp vegetable oil
- 1 tsp caster sugar
Nutrition (per serving)
- Calories
- 767 kcal
- Protein
- 31 g
- Carbohydrate
- 72.3 g
- of which sugars
- 12.4 g
- Fat
- 39.1 g
- of which saturates
- 20.1 g
- Fibre
- 2.2 g
- Salt
- 3.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried barberries in cold water for 10 minutes, then drain. Soak the saffron threads in 2 tablespoons of hot water.
- 2
Rinse the basmati rice, then cook in plenty of boiling salted water for 6 minutes until half-cooked, then drain.
- 3
Fry the onion in half the oil for 5 minutes until soft, then add the drained barberries and caster sugar and cook for 2 minutes.
- 4
Spoon the rice into a large pan with the remaining oil, the barberry mixture and the saffron water stirred through, cover with a tea towel-wrapped lid and steam over a low heat for 20 minutes.
- 5
Meanwhile griddle the halloumi strips in a dry non-stick pan for 2 minutes each side until golden stripes appear.
- 6
Fluff the rice onto a platter and serve topped with the griddled halloumi.
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