A jewel of Persian cuisine, Zereshk Polo ba Morgh combines fluffy saffron-infused basmati rice with tart, ruby-red barberries and succulent braised chicken. This elegant dish is a staple for special occasions and family gatherings, offering a symphony of flavors and textures that tantalize the palate.
Zereshk Polo ba Morgh: Persian Saffron Rice
A jewel of Persian cuisine, Zereshk Polo ba Morgh combines fluffy saffron-infused basmati rice with tart, ruby-red barberries and succulent braised chicken. This elegant dish is a staple for special occasions and family gatherings, offering a symphony of flavors and textures that tantalize the palate.
Ingredients
- 1.5 kg chicken pieces bone-in
- 2 large onions finely chopped
- 2 cloves garlic minced
- 1 tsp turmeric powder
- 0.5 tsp saffron threads crushed and steeped in 1/4 cup hot water
- 2 tbsp tomato paste
- 4 cups basmati rice
- 1 cup dried barberries (zereshk)
- 2 tbsp sugar
- 0.25 cup vegetable oil divided
- 4 tbsp butter divided
- 0.25 cup slivered pistachios (optional
Instructions
- 1. Prepare the Chicken: Heat 2 tbsp oil in a large pot. Brown chicken pieces on all sides, then set aside.
- 2. In the same pot, add remaining 1 tbsp oil. Sauté one chopped onion until translucent. Add garlic and turmeric, cook for 1 minute until fragrant.
- 3. Stir in tomato paste and cook for 2-3 minutes, stirring constantly. Return chicken to the pot. Add salt, pepper, and half of the saffron water. Add enough hot water to just cover the chicken. Bring to a simmer, then reduce heat, cover, and braise for 60-90 minutes, or until chicken is tender.
- 4. Prepare the Rice: Rinse basmati rice several times until water runs clear. Soak in salted water for at least 30 minutes.
- 5. Bring a large pot of salted water to a rolling boil. Drain the soaked rice and add to boiling water. Cook for 7-10 minutes, until rice is al dente (still firm in the center but soft outside). Drain in a colander.
- 6. Assemble the Rice: In a clean large non-stick pot, melt 2 tbsp butter with 1 tbsp oil. Layer a thin amount of rice on the bottom to create a tahdig layer. Gently spoon the remaining rice into the pot, mounding it into a pyramid shape. Drizzle remaining saffron water over the rice.
- 7. Cover the pot with a clean kitchen towel (or paper towel) under the lid to absorb steam. Cook on medium-high heat for 5-10 minutes (to set tahdig), then reduce heat to low and cook for another 40-50 minutes, or until rice is fluffy and tahdig is golden.
- 8. Prepare the Barberries: While rice cooks, rinse barberries thoroughly and drain. In a small pan, melt 2 tbsp butter. Add barberries, sugar, and a pinch of saffron. Sauté gently for 2-3 minutes until barberries are plump and glossy. Be careful not to burn them.
- 9. Serve: Once chicken and rice are ready, gently fluff the rice. Carefully remove the tahdig from the bottom. Mix a portion of the white rice with some of the prepared barberries. Serve the braised chicken alongside the saffron and barberry rice. Garnish with pistachios if desired.
Notes
For the perfect tahdig (crispy rice crust), use a non-stick pot and ensure a good layer of oil at the bottom. Soak rice for at least 30 minutes before cooking. Garnish with slivered pistachios or toasted almonds for added crunch and visual appeal. Adjust sugar in barberries to your taste preference.
