Zereshk Polo Morgh - Persian Barberry Rice with Chicken
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
562 kcal
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Course
Main Course
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Cuisine
Persian
Zereshk Polo Morgh - Persian Barberry Rice with Chicken
Description
This recipe for Zereshk Polo Morgh combines several traditional Persian elements to create a distinctive meal. The chicken thighs, skin removed but browned in oil and butter, are seasoned and basted with liquid saffron, which imparts a golden color and fragrant aroma. A turmeric and tomato paste sauce adds earthiness and richness.
The rice served alongside is Persian-style, often including a crispy tahdig layer, and is infused with saffron and topped with barberries simmered with sugar, lending a tart, fruity contrast that complements the savory chicken. Sautéed onions, bell peppers, and carrots enhance the accompanying vegetables, all infused lightly with saffron as well.
This dish is usually served warm as a centerpiece of a Persian meal, offering a pleasing combination of textures from the tender chicken, fluffy rice, and tart barberries. The saffron presence throughout the recipe unifies the flavors and adds visual appeal.
Be careful not to overcook the chicken to prevent drying; an internal temperature of 165ºF indicates doneness. Leftovers store well in the refrigerator up to four days. The barberries can be sourced from Middle Eastern markets. For the rice, refer to Persian rice cooking guides to achieve an authentic texture and tahdig.
Ingredients
Liquid Saffron:
- 1/2 tsp saffron ground
- 4 ice cubes
Tomato Paste Sauce:
- 1 tbsp neutral cooking oil generic cooking oil
- 1/2 tsp Turmeric
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp tomato paste
- 1 1/2 cup water
Chicken:
- 2 tbsp neutral cooking oil generic cooking oil
- 1/2 tsp butter
- 1.5 lb chicken thighs bone-in and skin-off
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp saffron liquid form
Veggies:
- 1 onion sliced
- 1 bell pepper cut into chunks
- 2 carrot sliced
- 1 tbsp saffron liquid form
Barberries:
- 3 tbsp barberries
- 1 tbsp water
- 1 tbsp neutral cooking oil generic cooking oil
- 1 tbsp sugar
- 2 tsp saffron liquid form
To serve:
- 2 times the recipe of Persian Style Rice on the blog
- 2 tbsp saffron liquid form
Instructions
Liquid Saffron:
- Place the ice cubes in a very small cup and sprinkle saffron on top. Let it sit in room temperature until fully melted and saffron is dissolved. For more details, check out how to bloom saffron.
Tomato Paste Sauce:
- Heat oil in a sauce pan over medium heat.
- Add turmeric, salt and pepper and let the spices mix for 30 seconds.
- Add tomato paste and saute until dark red.
- Add water and bring to boil, let it simmer for 2-3 minutes. Put it aside.
Chicken and Veggies:
- Sprinkle the chicken thighs generously with salt and pepper.
- Heat oil in a big pan over medium heat.
- Add butter and let it melt.
- Put the chicken thighs in the pan, skin side down.
- Pour liquid saffron all around the pan, tilt the pan a bit so the saffron gets to the skin.
- Sear the chicken until the skin is golden brown and crispy, about 7 minutes.
- Flip the chicken thighs so the other side also gets golden brown. About 5 minutes.
- Take the chicken thighs out of the pan, add onion, bell pepper and carrots to the pan. There is no need for more oil as the chicken thighs have rendered fat.
- Saute the veggies for 2 minutes and place the chicken on them, skin side up.
- Add the tomato paste sauce to the pan and add the liquid saffron.
- Bring to simmer and let it cook on low heat for 40-45 minutes until veggies are soft and the chicken is fully cooked.
- Meanwhile make the rice. (Recipe on the blog)
- minutes before serving, prepare the barberries:
- Put the barberries, water, oil, sugar and liquid saffron. Let it sit for 10 minutes.
- Put the pan on low heat and cook the barberries until bright red and shiny.
To Serve:
- Take 4-5 tbsp of Persian style rice and mix it with 2 tbsp liquid saffron, set it aside. You can mix some cooked barberries into it or just serve the barberries on top.
- Serve some Persian style rice on a plate and add the saffron barberry rice on top of it.
- Serve the chicken on the side with some sauce drizzled on top and some served in a bowl for additional taste.
Notes
- Prepare the Persian-style rice separately, following classic methods for fluffiness and tahdig (crispy layer).
- Barberries are available at Middle Eastern stores and add a tart accent to the dish.
- Do not overcook the chicken; it is done at an internal temperature of 165°F to ensure juiciness.
- Store leftovers in an airtight container in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 21g | 7% |
| Protein | 30g | 60% |
| Fat | 40g | 62% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 168mg | 56% |
| Sodium | 1131mg | 47% |
| Potassium | 671mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 6358IU | 127% |
| Vitamin C | 44mg | 49% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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