Polo & Chelo✨Jeweled Saffron & Tart Ruby Barberries

Zereshk Polo Ba Morgh (Barberry Rice With Chicken)

Name: Zereshk Polo Ba Morgh (Barberry Rice With Chicken)
Prep time: 30 min
Cook time: 1 h
Yield: 4-6 servings
Cuisine: Persian
Ingredients: 3 cups basmati rice, soaked in salted water; 2 to 3 chicken breasts (or chicken thighs/legs), cut into serving pieces; 1 medium onion, finely chopped; 1 cup dried barberries (zereshk), picked clean and rinsed; 3 to 4 tablespoons sugar (or to taste); 3 tablespoons bloomed liquid saffron; 1/4 cup cooking oil or butter; 1 teaspoon turmeric; Salt and freshly ground black pepper to taste

زرشک پلو با مرغ مجلسی زعفرانی

Zereshk Polo is one of my FAVORITES!!! And I really mean that! I just love this Zereshk Polo dish. Good thing its also one of my husbands favorites… except he likes to add loads of sugar to his Zereshk Polo. Note: Some people don’t like the barberries to be too sweet, so if you just add about 3 or so spoonfuls of sugar to them that should be good. Then if anyone desires they can add more sugar to their plate… that’s pretty much what my husband ends up doing to his Zereshk Polo 😀

Prep Time

30 mins

Cook Time

1 hour

Total Time

1 hr 30 min

Servings

4-6 servings

Difficulty

Medium

Zereshk Polo Ba Morgh (Barberry Rice With Chicken)

The Authentic Sofreh Pairing

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

Crispy Saffron TahdigSalad ShiraziMast-o KhiarTorshi-e Sir

🍚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 9

3 cups basmati rice, soaked in salted water

2 to 3 chicken breasts (or chicken thighs/legs), cut into serving pieces

1 medium onion, finely chopped

1 cup dried barberries (zereshk), picked clean and rinsed

3 to 4 tablespoons sugar (or to taste)

3 tablespoons bloomed liquid saffron

¼ cup cooking oil or butter

1 teaspoon turmeric

Salt and freshly ground black pepper to taste

Step-by-Step Instructions

طرز تهیه

Cook the chicken: Sauté chopped onions in oil until tender, add chicken pieces, turmeric, salt, and black pepper. Add 1 cup water, cover, and simmer on medium-low for 35 to 45 minutes until tender. Strain and keep 1/2 cup of the chicken broth.

Parboil and steam rice: Boil soaked rice in boiling water for 5 minutes, drain in a colander. Add water and oil to the pot, spoon rice in, drizzle with saffron and chicken broth, cover with a towel-wrapped lid, and steam on low for 40 to 50 minutes until fluffy with a crispy tahdig.

Sauté barberries (zereshk): Pick through barberries to make sure there are no tiny stems or stones, rinse, and drain. In a small skillet, warm oil or butter over medium-low heat. Add barberries, sugar, and a splash of saffron water. Sauté gently for 1 to 2 minutes until glossy and plump (turn off heat quickly so they don’t burn!).

Assemble and decorate: Spoon fluffy white rice onto a platter. Mix a cup of rice with bloomed saffron and part of the barberries, and layer over the top. Scatter the remaining glistening ruby barberries across the platter and arrange the tender chicken all around.

Serve: Serve hot with crispy tahdig, Salad Shirazi, and cool yogurt 🙂.

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