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RECIPE + PAIRING

Zereshk Polo with Shiitake Mushrooms

WHY THE PAIRING WORKS

The bright, tart flavor of barberries in Zereshk Polo mirrors the natural pomegranate notes in the Melograno Pomegranate Cosmopolitan, creating a seamless flavor connection between the dish and the cocktail. The drink’s crisp citrus and pomegranate profile cuts through the richness of the caramelized mushrooms while refreshing the palate between bites.

INGREDIENTS

For the Rice

  • 2 cups basmati rice
  • 1 tbsp salt
  • 2 tbsp butter or olive oil
  • 2 tbsp brewed saffron water (saffron steeped in warm water)

For the Barberries (Zereshk)

  • ½ cup dried barberries
  • 1 tbsp butter or olive oil
  • 1 tsp sugar (optional, to balance tartness)

For the Shiitake Mushrooms

  • 1½ cups shiitake mushrooms, sliced
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • Salt and black pepper to taste

INSTRUCTIONS

  1. Cook the Rice
    Rinse basmati rice until the water runs clear. Bring a pot of salted water to a boil and cook the rice for about 6–7 minutes until just tender but still firm. Drain and set aside.
  2. Steam the Rice with Saffron
    Return the rice to the pot. Drizzle with butter or olive oil and saffron water. Cover with a lid wrapped in a kitchen towel and steam on low heat for 20–25 minutes.
  3. Prepare the Barberries
    Rinse barberries quickly in cold water. In a small pan, sauté them with butter and sugar over low heat for 1–2 minutes until glossy. Do not overcook or they will become bitter.
  4. Cook the Mushrooms
    Heat olive oil in a skillet over medium heat. Add shiitake mushrooms and sauté until golden and caramelized. Add garlic, salt, and pepper, and cook for another minute.
  5. Assemble the Dish
    Plate the saffron rice and scatter the sautéed barberries over the top. Arrange the shiitake mushrooms alongside the rice and finish with fresh herbs.