Instant Pot Zereshk Polo — Persian Barberry Rice Recipe

Instant Pot Barberry Rice (zereshk polo) combines tart barberries with a saffron-kissed golden rice, all made quickly in the pressure cooker. If barberries are new to you, they’re small, ruby-red berries with a bright tartness that pairs beautifully with Persian flavors.

I first fell in love with zereshk polo years ago, ordering it at a Persian restaurant while my husband and I were dating. Zereshk polo ba morgh—barberry rice with chicken—was always his recommended dish, and it became a favorite of mine as well.

Traditional Persian barberry rice vs. the Instant Pot version

Traditional Persian rice involves rinsing, soaking, parboiling and then steaming to achieve the characteristic fluffy grains and, often, a crispy tahdig. It’s lovely, and not especially difficult, but it does take time and attention. The Instant Pot version is a practical shortcut that produces reliably separate grains and saves time—perfect for weeknights or when you want the flavors without the fuss. (A rice cooker can work too, but that’s a different method.)

What kind of rice should you use?

Basmati is the recommended rice for this recipe. It’s a long-grain rice with a nutty, slightly floral aroma and a light, separate texture when cooked properly. Avoid quick-cooking or short-grain varieties like Uncle Ben’s quick rice, Jasmine, Japanese short-grain, or medium-grain Chinese rice—this recipe was developed specifically for basmati. I used an aged basmati; standard basmati or extra-long grain basmati should both work.

When cooked correctly, basmati grains remain separate, which helps them absorb saffron and barberry flavors without turning mushy. It’s mild but flavorful on its own, so it complements saffron, tart barberries, and saucy mains alike.

Do I need to soak the rice?

Soaking basmati is common and can improve texture, but in my tests the Instant Pot method worked well without soaking. If you’re short on time, it’s fine to skip the soak.

Should I rinse the basmati rice?

Yes—rinse the rice under cold water until the runoff is mostly clear, usually two or three rinses. Drain well before adding to the Instant Pot.

Steps to prepare the rice

• Rinse the rice until the water runs mostly clear (about 2–3 rinses).
• Drain and add the rice to the Instant Pot.
• Stir in water, salt and 1 tablespoon of olive oil.
• Cook on high pressure for 5 minutes.
• Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
• Open, fluff the rice with a fork, and remove 2 cups to mix with the saffron and barberries.

Steps to prepare the barberries

• Soak barberries in warm water for 10–30 minutes; debris will settle to the bottom.
• Drain and spread them on a towel to remove stems and dry them gently.
• Sauté the drained barberries in 1 tablespoon olive oil for a minute or two. Add ½ teaspoon sugar if you prefer them less tart.

Steps to prepare the saffron

• Gently crush saffron threads with a mortar and pestle, or between two spoons.
• Soak the crushed threads in 2 tablespoons of warm water to release their color and aroma.

Once the barberries and saffron are ready, combine the saffron water and sautéed barberries with the reserved 2 cups of rice. The result is a vivid yellow, saffron-scented rice dotted with ruby barberries that you mound on top of the plain white rice.

What if my rice sticks to the Instant Pot?

Some grains may stick to the inner pot; adding a bit of oil helps reduce sticking and improves texture. If a thin crust forms on the bottom, you could adapt the method to create a tahdig-like crust, but that’s a separate technique to explore.

What to serve with Instant Pot barberry rice

Zereshk polo traditionally pairs with chicken—especially roasted or braised preparations. It’s also excellent alongside kebabs or Persian stews. Serve it as a colorful side that complements saucy mains and grilled meats.