Zereshk Polo Morgh (Persian Barberry Rice with Chicken)

5 from 1 vote

Zereshk Polo Morgh is a well-known traditional Persian dish consisting of barberry rice and succulent chicken.

Prep Time30

Cook Time1 15

Total Time1 45

Course: Main Course

Cuisine: Iranian, Middle Eastern

Diet: Gluten Free, Low Lactose

Servings: people

Calories: 592kcal

To bloom the saffron, grind the saffron threads using a pestle and mortar, or crush them with the bottom of a glass on a plate.
Transfer the ice cubes to a small bowl and sprinkle the ground saffron over them.
Set it aside in a warm place until you need it.
Put a Dutch oven or a heavy-based pan on medium heat.
Add half of the olive oil and sear the chicken pieces until slightly browned, set them aside on a plate.
Add the rest of the olive oil to the same pan and sauté sliced onions along with peppers until soft.
Stir in the tomato paste, turmeric, freshly ground black pepper, and salt, and sauté for another minute.
Pour in the 1 ½ cups of water, lemon juice, and half of the bloomed saffron. Give it a good stir and bring the pan to a boil.
Put the chicken pieces back into the pan, reduce the heat to low, and cover with the lid.
Let it simmer gently for 40 minutes, or until the chicken becomes fork-tender.
When chicken pieces are cooked, transfer them to a serving dish and keep them warm.

Prepare and pre-cook the rice while the chicken in tomato sauce is cooking.
Wash the rice in a fine sieve under running cold water until the water from the rice is clear.
Drain the rice on a colander and place it in a large non-stick pan along with 6 cups (1 ½ liters) of water.
Bring the pan to a boil and cook the rice for 7-8 minutes on medium-high heat.
Once the rice is halfway cooked, drain it in a colander and rinse it with cold water a few times.
Place the same non-stick pan on the heat, add half a cup of water, and transfer the half-cooked rice into the pan.
Cover the lid tightly and let the rice steam on low heat for 35 minutes.

Prepare the barberries while the rice is steaming. Rinse the dried barberries in a sieve and allow them to drain.
Heat butter in a large frying pan over low to medium heat.
Add the barberries to the pan, and heat it up on medium-low heat for 2 minutes. Sprinkle on the sugar.
Stir in the rest of the bloomed saffron then quickly sauté for about a minute.
Remove the pan from the heat and set it aside for later.

When the rice is cooked, transfer a small portion of it into the pan with sautéed barberries and gently mix them together.
Fluff the white rice using a fork and transfer it to a serving dish.
Layer the golden saffron rice with barberry on top of the white rice.
Serve chicken and vegetables in their sauce separately.

Washing the rice before cooking will prevent them from sticking together and make them fluffy and flakey.
Grind the saffron threads and bloom them using a warm liquid like water or milk. This step enhances the aroma and imparts a beautiful golden hue to the rice.
Before adding the chicken to the pot, heat some oil in a separate pan over medium-high heat. Place the chicken pieces in the pan and sear them on each side until they develop a golden brown crust. This step helps lock in the juices and enhances the overall flavor of the dish.
When sautéing the barberries, use low to medium heat to prevent them from darkening and becoming dry and bitter. Gentle heat allows the barberries to retain their vibrant color and maintain their natural juiciness.