Berry Pulao – Iranian Pulao Recipe

by Get Curried
Berry Pulao

Learn how to make Berry Pulao Recipe, tasty & yummy rice recipe by Chef Varun Inamdar

Berry Pulao is one of the most famous dishes in Iranian cuisine. It’s full of wonderful flavors such as saffron, turmeric, and cranberries (or barberry). Try this delicious Berry Pulao at your home and share your experience with us.

Berry Pulao
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Berry Pulao

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat



  • 4 tbsp ghee
  • 1/2 cup Onion slices
  • Salt to taste
  • Half a chicken
  • 1.5 cups water
  • 2 tbsp Advieh spice mix

Rice and Tahdig

  • 2 cups long-grain rice
  • 1 tbsp salt
  • 6 cups Water
  • 1 tbsp ghee
  • 2 potatoes sliced thick

Advieh spice mix

  • 1-inch stick cinnamon
  • 1.5 tbsp chopped nutmeg
  • 8 nos Iranian rosebuds
  • 5 nos green cardamom
  • 1 teaspoon cumin seeds
  • 1 heavy pinch saffron
  • 1 tbsp coriander seeds
  • 2 tbsp sugar)

Tomato gravy

  • In the residual pan juices add;
  • 1 cup tomato puree
  • 1 cup of water
  • 1 tsp sugar
  • 1 tbsp Advieh spice mix
  • Salt to taste

Chicken Kofteh

  • 1 cup chicken mince
  • Salt to taste
  • 1 yolk of an egg
  • 1 tbsp Advieh spice mix
  • 1 white of an egg
  • Oil to deep fry

Sweet saffron water

  • 1/2 tsp Iranian saffron
  • 1/2 cup water
  • 2 tbsp sugar

Garnish Mix

  • 1/2 cup Zeresh berries, barberries or chopped cranberries as the best substitute
  • 1/4 cup blanched & peeled pistachio
  • 3 tbsp ghee
  • 1 tbsp rose water
  • 1 tbsp sweet saffron water
  • Handful fried onions


  1. In a pan heat 4 tbsp ghee, add 1/2 cup onion slices, half a chicken, salt to taste, 1.5 cups water, cover it with the lid, and allow it to cook.
  2. Parboil 2 cups long grain rice.
  3. In a vessel add 1 tbsp ghee, make a layer of 2 thick sliced potatoes,
    parboiled rice, cover it with the lid, and allow it to cook for half an hour.

Advieh spice mix

  1. In an electric grinder add 1-inch stick cinnamon, 1.5 tbsp chopped nutmeg, 8 pieces Iranian rosebuds, 5 pieces of green cardamom, 1 teaspoon cumin seeds, 1 heavy pinch saffron, 1 tbsp coriander seeds, 2 tbsp sugar and grind it into a fine powder.
  2. Add 2 tbsp Advieh spice mix to the chicken and mix it nicely and remove the chicken from the pan.
  3. In the residual pan juices add 1 cup tomato puree, 1 cup water
    1 tsp sugar, 1 tbsp Advieh spice mix, salt to taste.
  4. Mix 1 cup chicken mince, salt to taste, 1 yolk of an egg and1 tbsp Advieh spice mix.
  5. Whisk 1 white of an egg, prepare small balls of the chicken mince, dip them in egg white and fry them in oil.
  6. In a pan add 1/2 cup water, 2 tbsp sugar, 1/2 tsp Iranian saffron mix it well till the sugar dissolves completely and transfer it into the bowl.
  7. In the same pan add 1/2 cup Zereshk berries, barberries, or chopped cranberries as the best substitute, 1/4 cup blanched & peeled pistachio, 3 tbsp ghee, fried onions, chicken koftas, 1 tbsp rose water, 1 tbsp sweet saffron water and toss it for few seconds.
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Recipe video


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