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4.7 from 153 votes

Zereshk Polo Morgh - Persian Barberry Rice with Chicken

Zereshk polo morgh is one of the most famous dishes in Persian cuisine. It's full of wonderful flavors such as saffron, turmeric and barberry.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 4 servings
Calories: 562 kcal
Course: Main Course
Cuisine: Persian

Ingredients

Liquid Saffron:
  • 1/2 tsp ground saffron
  • 4 Ice cubes
Tomato Paste Sauce:
  • 1 tbsp oil
  • 1/2 tsp Turmeric
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp tomato paste
  • 1 1/2 cup water
Chicken:
  • 2 tbsp oil
  • 1/2 tsp butter
  • 1.5 lb chicken thighs bone-in and skin-off
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp liquid saffron
Veggies:
  • 1 onion sliced
  • 1 bell pepper cut into chunks
  • 2 carrots sliced
  • 1 tbsp liquid saffron
Barberries:
  • 3 tbsp barberries
  • 1 tbsp water
  • 1 tbsp oil
  • 1 tbsp sugar
  • 2 tsp liquid saffron
To serve:
  • 2 times the recipe of Persian Style Rice on the blog
  • 2 tbsp liquid saffron

Instructions

Liquid Saffron:
    Cup of Yum
  1. 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:
  1. Heat oil in a sauce pan over medium heat.
  2. Add turmeric, salt and pepper and let the spices mix for 30 seconds.
  3. Add tomato paste and saute until dark red.
  4. Add water and bring to boil, let it simmer for 2-3 minutes. Put it aside.
Chicken and Veggies:
  1. Sprinkle the chicken thighs generously with salt and pepper.
  2. Heat oil in a big pan over medium heat.
  3. Add butter and let it melt.
  4. Put the chicken thighs in the pan, skin side down.
  5. Pour liquid saffron all around the pan, tilt the pan a bit so the saffron gets to the skin.
  6. Sear the chicken until the skin is golden brown and crispy, about 7 minutes.
  7. Flip the chicken thighs so the other side also gets golden brown. About 5 minutes.
  8. 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.
  9. Saute the veggies for 2 minutes and place the chicken on them, skin side up.
  10. Add the tomato paste sauce to the pan and add the liquid saffron.
  11. Bring to simmer and let it cook on low heat for 40-45 minutes until veggies are soft and the chicken is fully cooked.
  12. Meanwhile make the rice. (Recipe on the blog)
  13. minutes before serving, prepare the barberries:
  14. Put the barberries, water, oil, sugar and liquid saffron. Let it sit for 10 minutes.
  15. Put the pan on low heat and cook the barberries until bright red and shiny.
To Serve:
  1. 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.
  2. Serve some Persian style rice on a plate and add the saffron barberry rice on top of it.
  3. Serve the chicken on the side with some sauce drizzled on top and some served in a bowl for additional taste.

Notes

  • To make the rice, check out our tutorials on Persian rice and tahdig, easy Persian style rice or instant pot white rice.
  • You can find barberries at any Iranian or middle eastern shop. 
  • Don't overcook the chicken as it might dry out. The chicken is ready once the internal temperature registers at 165ºF.
  • Store the leftovers in an airtight container and refrigerate for up to 4 days. 

Nutrition Information

Calories 562kcal (28%) Carbohydrates 21g (7%) Protein 30g (60%) Fat 40g (62%) Saturated Fat 9g (45%) Cholesterol 168mg (56%) Sodium 1131mg (47%) Potassium 671mg (19%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 6358IU (127%) Vitamin C 44mg (49%) Calcium 37mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 562

% 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.