Instant Pot Barberry Rice (zereshk polo) studded with tangy berries and crowned with a golden saffron hue comes together so quickly in the pressure cooker. If you’re not familiar with these jewel-like berries, check out this post about barberries (zereshk).

Another great instant pot recipe is my carnitas.

For ease of browsing, here are all of my instant pot recipes in one place.

Instant pot barberry rice in copper bowl with golf scarf and copper spoon.

I’ve been eating barberry rice, also known as zereshk polo for a very long time. Back when my husband and I were dating, we would often meet at a Persian restaurant nearby to both of our offices. He always knew the best dishes to order and pointed me towards zereshk polo ba morgh. Barberry rice with chicken. That was when my love affair began (with him and zereshk polo).

Traditional Persian Barberry Rice vs. the Instant Pot Version

Fast forward very many years and I am now confident enough to prepare cuisines of all kinds at home. But I am also a realist. Traditionally, rice for Persian dishes is rinsed, soaked, parboiled and then steamed. Honestly, it’s not hard. But sometimes we all need a short cut. That’s where the instant pot comes in. (you could also use a rice cooker – but that’s another post!)

Instant pot set to high pressure 5 minutes.

What Kind of Rice Should you Use?

Basmati rice is the rice of choice for Persian food. It is a long grain rice that you can find in local Middle Eastern markets, Indian markets and more than likely in a well-stocked large chain store. But it’s important that you use basmati rice – not quick-cooking Uncle Ben’s, or Jasmine, or Japanese short grain or Chinese mid-grain.

I won’t go into a long lesson on the differences now, but suffice it to say this recipe was developed using basmati rice, not the other types. Also, you will find bags that say extra-long grain basmati vs just basmati – I used Sadaf aged basmati rice imported from India. I did not use the extra-long grain, but likely that would work as well.

Basmati rice grains, when cooked properly should remain separate and distinct. This characteristic makes them perfect for soaking up all kinds of flavor. But on its own, basmati rice has a lovely nutty and floral aroma. Not as floral as Jasmine rice, but it carries a flavor profile of its own, rather than acting just as a bland backdrop for other ingredients.

Having said that, it still marries beautifully with other flavors as in this dish where saffron and tangy barberries are added. Or when served with a saucy stew or fish or meat main course.

Saffron barberry rice in copper bowl with pomegranate napkin and copper spoon.

Do I Need to Soak the Rice?

Generally, you should soak basmati rice. But when I tested this recipe, I didn’t find a big advantage when I soaked it. So I suggest you can skip this step for Instant Pot cooking. Expediency, especially if you are making this mid-week, matters.

Should I Rinse the Basmati Rice?

I recommend rinsing the rice until the water runs clear. Then drain it and add the rice and the specified amount of water to the instant pot.

Side by side comparison of rinsed vs unrinsed basmati rice.

Steps to Prepare the Rice

Rinse the rice until the water runs mostly clear. Probably 2-3 rinses.
Drain the rice and put it in the instant pot.
Add the water, salt and oil and mix it around.

Set the Instant Pot for 5 minutes of high pressure.
Let it do natural pressure release (NPR) for 10 minutes.
Then carefully release the rest of the pressure.
Open the pot and use a fork to fluff the rice.
Remove some of the rice to mix with the saffron and barberries.

Steps to Prepare the Barberries

Soak the barberries in some warm water for 10 – 30 minutes
Extraneous dirt and other debris will sink to the bottom of the bowl.

Barberries soaking in water in white bowl.

Lay the drained berries on a towel or paper towel so you can check that all the stems and other foreign matter are gone.
Dry them off.
Sauté them with a bit of olive oil. Add a dab of sugar if you prefer to tone back their tartness.

Barberries sautéing in white fry pan on stovetop.

Steps to Prepare the Saffron

Use a mortar and pestle, if you have one, to crush the saffron threads.

Soak the threads in water.

When the barberries and rice are ready, you add the saffron water and barberries to the portioned-out basmati rice. This creates a distinct yellow rice studded with ruby red barberries to lay on top of the white rice.

Close up view of saffron barberry studded basmati rice.

What if my Rice Sticks to the Instant Pot?

Unlike in a rice cooker where my rice rarely, if ever, sticks, you may find a few grains stick to the inner pot of the Instant Pot. When I was testing this recipe, I found it stuck less and had a nicer consistency with the addition of some oil.

Cooked basmati rice in instant pot fluffed by fork.

If I play with the recipe, the “stickage” is an indication that we probably could create a nice crust on this rice imitating a tahdig (traditional Persian crusty rice). But that, too, is a topic for another post!

What to Serve with Instant Pot Barberry Rice

Traditionally, zereshk polo is served with chicken. Any of these chicken dishes would pair nicely with this rice or try the Persian kabob or Persian stew recipe:

Chicken with Apricot Jam

Chicken with Jerusalem Artichokes and Lemon

Roasted Chicken with Clementines, Vermouth and Fennel

Persian Chicken Kabob

Instant Pot Gormeh Sabzi (Persian Stew)

Supplies for Making Persian Barberry Rice

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