Zereshk Polo ba Morgh (Persian Barberry Rice with Chicken)
Zereshk Polo ba Morgh (Persian Barberry Rice with Chicken)
Ingredients
For the Chicken
- 4 chicken drumsticks, or thighs
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Sauce
- 1 white onion, large, finely diced
- 1/4 cup tomato paste
- 2 cups water
- 1/4 teaspoon saffron threads
- 1/4 cup hot water, for blooming saffron
- 1/2 lemon, juiced
For the Basmati Rice
- 2 cups basmati rice
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon butter
For the Barberries (Zereshk)
- 1/2 cup dried barberries, (zereshk)
- 2 tablespoons butter
- 1 tablespoon granulated sugar
- 2 tablespoons water
For the Shirazi Salad
- 1 cucumber, diced
- 2 tomatoes, diced
- 2 tablespoons fresh mint, chopped, optional
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Season the chicken pieces generously with turmeric, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the seasoned chicken and brown on all sides until golden and slightly crispy, about 8-10 minutes. Remove the chicken from the pot and set aside.
⏱️ 10 min
- 2
In the same pot, reduce heat to medium. Add the finely diced white onion and sauté, stirring occasionally, until softened and caramelized to a golden brown, about 8-10 minutes.
⏱️ 10 min
- 3
Add the 1/4 cup of tomato paste to the sautéed onions and cook for 2-3 minutes, stirring constantly, to deepen its flavor. Pour in 2 cups of water and stir well, scraping up any browned bits from the bottom of the pot, to create a rich, red sauce.
⏱️ 5 min
- 4
Return the browned chicken pieces to the pot, ensuring they are submerged in the tomato-based sauce. Bring the sauce to a gentle simmer, then cover the pot with a lid and cook for 30-35 minutes, or until the chicken is cooked through and tender, absorbing the flavors of the sauce.
⏱️ 35 min
- 5
While the chicken simmers, prepare the saffron. Crumble the saffron threads into a small bowl and add 1/4 cup of hot water. Let it steep for at least 10 minutes to bloom and release its vibrant color and aroma. Once the chicken is cooked, pour the bloomed saffron water into the sauce. Squeeze the juice from 1/2 a lemon over the chicken to add a fresh, tangy note. Stir gently and keep warm.
⏱️ 15 min
- 6
Prepare the basmati rice. Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 4 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender. Once cooked, remove from heat and let stand, covered, for 5 minutes. Gently fluff with a fork.
⏱️ 25 min
- 7
Prepare the barberries. In a small saucepan, melt 2 tablespoons of butter over medium-low heat. Add the dried barberries, 1 tablespoon of granulated sugar, and 2 tablespoons of water. Sauté gently for 2-3 minutes, stirring constantly, until the barberries plump slightly and become glossy. Be careful not to overcook, as they can become bitter.
⏱️ 5 min
- 8
To create saffron rice, take about 1 cup of the cooked basmati rice and gently mix it with 1 tablespoon of melted butter and 1-2 tablespoons of the bloomed saffron water (from step 5). This will give it a beautiful golden color and aroma.
⏱️ 3 min
- 9
Prepare the Shirazi Salad: In a small bowl, combine the diced cucumber, tomatoes, and chopped fresh mint (if using). In a separate small bowl, whisk together 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Pour the dressing over the vegetables and toss gently to combine.
⏱️ 10 min
- 10
To serve, place a generous bed of plain basmati rice on each plate. Top with a portion of the saffron rice and scatter the sautéed barberries over it. Place a piece of the succulent chicken, generously coated in the rich tomato-saffron sauce, next to the rice. Serve immediately with the refreshing Shirazi Salad on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Zereshk Polo ba Morgh (Persian Barberry Rice with Chicken)
Ingredients
For the Chicken
- 4 chicken drumsticks, or thighs
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Sauce
- 1 white onion, large, finely diced
- 1/4 cup tomato paste
- 2 cups water
- 1/4 teaspoon saffron threads
- 1/4 cup hot water, for blooming saffron
- 1/2 lemon, juiced
For the Basmati Rice
- 2 cups basmati rice
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon butter
For the Barberries (Zereshk)
- 1/2 cup dried barberries, (zereshk)
- 2 tablespoons butter
- 1 tablespoon granulated sugar
- 2 tablespoons water
For the Shirazi Salad
- 1 cucumber, diced
- 2 tomatoes, diced
- 2 tablespoons fresh mint, chopped, optional
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Season the chicken pieces generously with turmeric, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the seasoned chicken and brown on all sides until golden and slightly crispy, about 8-10 minutes. Remove the chicken from the pot and set aside.
⏱️ 10 min - 2
In the same pot, reduce heat to medium. Add the finely diced white onion and sauté, stirring occasionally, until softened and caramelized to a golden brown, about 8-10 minutes.
⏱️ 10 min - 3
Add the 1/4 cup of tomato paste to the sautéed onions and cook for 2-3 minutes, stirring constantly, to deepen its flavor. Pour in 2 cups of water and stir well, scraping up any browned bits from the bottom of the pot, to create a rich, red sauce.
⏱️ 5 min - 4
Return the browned chicken pieces to the pot, ensuring they are submerged in the tomato-based sauce. Bring the sauce to a gentle simmer, then cover the pot with a lid and cook for 30-35 minutes, or until the chicken is cooked through and tender, absorbing the flavors of the sauce.
⏱️ 35 min - 5
While the chicken simmers, prepare the saffron. Crumble the saffron threads into a small bowl and add 1/4 cup of hot water. Let it steep for at least 10 minutes to bloom and release its vibrant color and aroma. Once the chicken is cooked, pour the bloomed saffron water into the sauce. Squeeze the juice from 1/2 a lemon over the chicken to add a fresh, tangy note. Stir gently and keep warm.
⏱️ 15 min - 6
Prepare the basmati rice. Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 4 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender. Once cooked, remove from heat and let stand, covered, for 5 minutes. Gently fluff with a fork.
⏱️ 25 min - 7
Prepare the barberries. In a small saucepan, melt 2 tablespoons of butter over medium-low heat. Add the dried barberries, 1 tablespoon of granulated sugar, and 2 tablespoons of water. Sauté gently for 2-3 minutes, stirring constantly, until the barberries plump slightly and become glossy. Be careful not to overcook, as they can become bitter.
⏱️ 5 min - 8
To create saffron rice, take about 1 cup of the cooked basmati rice and gently mix it with 1 tablespoon of melted butter and 1-2 tablespoons of the bloomed saffron water (from step 5). This will give it a beautiful golden color and aroma.
⏱️ 3 min - 9
Prepare the Shirazi Salad: In a small bowl, combine the diced cucumber, tomatoes, and chopped fresh mint (if using). In a separate small bowl, whisk together 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Pour the dressing over the vegetables and toss gently to combine.
⏱️ 10 min - 10
To serve, place a generous bed of plain basmati rice on each plate. Top with a portion of the saffron rice and scatter the sautéed barberries over it. Place a piece of the succulent chicken, generously coated in the rich tomato-saffron sauce, next to the rice. Serve immediately with the refreshing Shirazi Salad on the side.
⏱️ 5 min