Zereshk Polo Ba Morgh Barberry Chicken and Rice
  • Dinner

Zereshk Polo Ba Morgh Barberry Chicken and Rice

A traditional Persian celebratory rice dish: fluffy saffron rice with sweet-tart barberries, served with braised chicken. Zereshk can burn quickly, so keep the heat gentle.

4 servings

~1 hr 45 min

Ingredients

  • basmati rice2 cups
  • bone-in chicken pieces, or 4 chicken thighs1.5 pounds
  • onion, thinly sliced1 large
  • neutral oil3 tablespoons
  • butter4 tablespoons
  • ground turmeric1 teaspoon
  • ground cinnamon0.3 teaspoon
  • black pepper0.3 teaspoon
  • salt1.5 teaspoons
  • tomato paste2 tablespoons
  • saffron threads, ground and steeped in 1/4 cup hot water0.5 teaspoon
  • water or chicken stock1 cup
  • dried barberries1 cup
  • sugar2 tablespoons
  • potato, or 1 sheet lavash, for tahdig, thinly sliced optional1 medium

Instructions

  1. Rinse the rice until the water runs mostly clear, then soak it in salted water for 30 minutes if you have time.

  2. Season the chicken with salt, pepper, turmeric, and cinnamon.

  3. Heat 2 tablespoons oil in a wide pot or skillet. Brown the chicken on both sides, then remove it to a plate.

  4. Add the sliced onion to the same pan and cook until golden. Stir in the tomato paste and cook for 1 minute.

  5. Return the chicken to the pan. Add saffron water and enough water or stock to come about halfway up the chicken. Cover and simmer until the chicken is tender and cooked through, 35 to 45 minutes.

  6. Bring a large pot of salted water to a boil. Drain the soaked rice, add it to the pot, and boil until the grains are tender on the outside but still firm in the center, 6 to 8 minutes. Drain.

  7. In the rice pot, heat 2 tablespoons oil or butter. Add the potato slices or lavash if using for tahdig. Spoon the drained rice on top in a mound, poke a few steam holes, cover with a towel-wrapped lid, and steam over low heat until fluffy and a crust forms, 35 to 45 minutes.

  8. Rinse the barberries briefly and drain well. In a small pan, melt 2 tablespoons butter. Add the barberries and sugar and cook gently for 1 to 2 minutes, just until glossy and bright. Do not let them burn.

  9. Mix a few spoonfuls of cooked rice with the remaining saffron water. Fold some barberries into the saffron rice and reserve some for garnish.

  10. Serve the steamed rice topped with saffron rice and barberries, with the chicken and sauce alongside. Add tahdig on the side.

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