Persian

Zereshk Polo ba Morgh

A classic Persian meal of saffron-steamed basmati rice jeweled with tart barberries, served with tender chicken braised in a turmeric, tomato, and saffron sauce. The rice is fluffy and fragrant, with a golden tahdig if you choose to make one.

Ingredients

• Basmati rice1 cup
• Bone-in chicken thighs or drumsticks2 pieces
• Dried barberries (zereshk)1/3 cup
• Yellow onion, thinly sliced1 medium
• Tomato paste1 1/2 tablespoons
• Ground turmeric1 teaspoon
• Bloomed saffron3 tablespoons
• Unsalted butter2 tablespoons
• Neutral oil3 tablespoons
• Sugar1 tablespoon
• Lemon juice or fresh lime juice1 tablespoon
• Potato, thinly sliced for tahdig1 small
• Saltto taste
• Black pepperto taste
• Wateras needed

Method

1. Rinse the basmati rice several times until the water runs mostly clear, then soak it in salted water for 30 minutes.
2. Season the chicken pieces with salt, pepper, and 1/2 teaspoon turmeric.
3. Heat 1 tablespoon oil in a small pot over medium heat and brown the chicken on both sides, then remove it to a plate.
4. Add the sliced onion to the same pot and cook until golden, about 8 to 10 minutes.
5. Stir in the remaining turmeric and tomato paste, frying for 1 to 2 minutes until the paste darkens slightly and smells sweet.
6. Return the chicken to the pot, add 1 cup water, 1 tablespoon bloomed saffron, and lemon juice, then cover and simmer gently for 45 to 55 minutes until tender and the sauce is reduced.
7. Bring a pot of salted water to a boil, drain the soaked rice, and boil it for 5 to 7 minutes until the grains are soft at the edges but still firm in the center.
8. Drain the rice and rinse briefly with lukewarm water to stop the cooking.
9. In a nonstick pot, heat 2 tablespoons oil and arrange the potato slices in a single layer for tahdig.
10. Spoon the parboiled rice over the potatoes in a loose mound, poke a few steam holes with the handle of a spoon, drizzle with 1 tablespoon butter and 1 tablespoon bloomed saffron, then cover the lid with a clean towel and steam over low heat for 35 to 40 minutes.
11. Place the barberries in a bowl of cold water for 5 minutes, lift them out carefully to leave any grit behind, and drain well.
12. Melt the remaining 1 tablespoon butter in a small pan over low heat, add the barberries and sugar, and stir for 30 to 60 seconds only, just until glossy and bright; do not let them burn.
13. Fluff the steamed rice, mix a few spoonfuls with the remaining bloomed saffron, and fold in most of the sautéed barberries.
14. Serve the saffron barberry rice on a platter with the chicken and its sauce alongside, topping the rice with the remaining barberries and pieces of golden tahdig.

Common questions