Persian Berry Pilaf

Persian Berry Pilaf Recipe

Barberry makes this Persian style pilaf a one-of-a-kind main course dish. Enjoy it with homemade raita.
Cook Time: 30 minutes

Difficulty: Moderate
Serves: 4


Basmati Rice, long grain; 3 cups

Saffron soaked in milk; 1/2 g in 1/2 cup milk

Mixed berries, dry (Blueberry, cranberry); 3/4th cup

Olive Oil; 2 tbsp

Onion, sliced; 2 nos.

Whole Spices (Cardamom, cinnamon, clove, bay leaf); 2 each

Seasoning; as required

Butter; 2 tbsp

ARQA Persian Pilaf mix; 2 tbsp

Parsley, chopped; 2 tsp



  1. Wash and soak rice for one hour. Boil 10 cups of water, add salt, sugar & whole spices. Add the drained rice and cook to half doneness, then drain.
  2. Wash the dried berries and pat dry. Heat olive oil and sauté sliced onion till golden, add dried berries and sauté.
  3. Melt butter in a heavy bottom pan. Layer rice, sprinkle saffron milk, melted butter, sautéed berry mix and ARQA Persian pilaf spice mix. Top it with rice, and continue the process until the mixture is completely used up.
  4. Cover the pot tightly with foil and fitted lid, then bake it in a preheated oven for 30 minutes at a temperature of 180 degree C. Garnish with chopped parsley.