Polo & Chelo✨Jeweled Saffron & Tart Ruby Barberries

Morgh Polo (Chicken Rice)

مرغ پلو مجلسی با زرشک و زعفران

This dish is practically the same as Zeresk Polo ba Morgh (Barberry Rice with Chicken). When I first decided to make it I kept asking myself what is different about this dish compared to Zereshk Polo… but then I realized the main difference is that the chicken is steamed with the rice in Morgh Polo! Either way, whichever name you decide to call the dishes, it is incredibly fragrant and delicious.

Prep Time
30 mins
Cook Time
1 hour
Total Time
1 hr 30 min
Servings
4-6 servings
Difficulty
Medium
Morgh Polo (Chicken Rice)
The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Mast-o Khiar or Mast-o MusirSalad ShiraziTorshi LitehFresh Sabzi Khordan
🍚The Tahdig Golden Guarantee

Master Crust Secret: Slick the pot bottom with 3–4 tbsp oil or melted butter and 2 tbsp bloomed saffron water. Sear on medium-high heat for 2–3 minutes until sizzling, then wrap the lid in a clean towel (damkoni) and steam on low for 40–45 minutes.

Ingredients

مواد لازم
Servings Stepper
4 servings
Unit System
Prep ready: 0 of 10

Step-by-Step Instructions

طرز تهیه
1
Prep and soak rice: Rinse the rice and soak it with some salt added to the water for at least 1 to 2 hours prior to preparing.
2
Cook the chicken: In a pan, fry the chopped onions in oil until they begin turning golden. Add the chicken pieces, salt, pepper, and turmeric. Fry for a few minutes, then add about 1 cup of water, cover with a lid, and let the chicken cook for 30 to 40 minutes on medium heat. Once ready, set the chicken pieces aside and keep the chicken stock to drizzle onto the rice.
3
Parboil the rice: In a large pot, bring water to a boil. Add the drained rice and let it cook until boiling again (about 5 minutes, al dente). Drain in a colander.
4
Layer chicken with rice and steam: Add a little water and oil to the pot. Pour half the rice into the pot, add the cooked chicken pieces, and sprinkle the cumin over the chicken. Cover with the remaining rice and drizzle with a bit of the chicken stock. Place a towel on the lid, cover tightly, and once steam escapes, reduce heat to low and steam for at least 40 minutes.
5
Prepare zereshk (barberries): Soak the barberries in water for a few minutes, then rinse. About 10 to 15 minutes before serving, heat a little oil in a pan, add the rinsed zereshk, sugar, and a splash of saffron. Sauté gently on low for 1 to 2 minutes until plump.
6
Decorate and serve: On a serving platter, place half of the Morgh Polo. Mix some of the remaining rice with most of the barberries and layer on top. Finally, add bloomed saffron to a cup of rice, mix with the remaining barberries, and decorate the top of the platter. Serve with torshi, mast-o khiar, or fresh herbs 🙂.
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