Zereshk Polo ba Morgh
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The Tale of Zereshk Polo ba Morgh
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Zereshk polo, saffron rice studded with tart barberries and served with chicken, is a classic Persian celebratory dish showcasing Iran's status as a major producer of zereshk (barberries), grown especially in the Khorasan region. It's traditionally served at weddings and festive occasions.
Ingredients
Scale:· 6 servings
- 3 cups basmati rice, soaked
- 4 bone-in chicken thighs
- 1 onion, sliced
- 1/2 cup barberries (zereshk), rinsed
- 2 tbsp sugar
- Pinch of saffron, bloomed in hot water
- 1 tsp turmeric
- 4 tbsp butter, divided
- Salt and pepper, to taste
Instructions
- 1Sauté the onion until golden, then add chicken thighs, turmeric, salt, and pepper, and brown well.
- 2Add water to cover and simmer 35-40 minutes until the chicken is cooked through and tender.
- 3Parboil the soaked rice in salted water for 6 minutes, then drain.
- 4Layer the parboiled rice into a pot with butter and saffron water between layers, cover, and steam on low heat for 30-35 minutes.
- 5Sauté the barberries briefly in butter with sugar, being careful not to burn them.
- 6Serve the saffron rice topped with the chicken, sauce, and sautéed barberries.
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