Here’s a classic and comforting Persian dish:
Zereshk Polow ba Morgh (Persian Barberry Rice with Chicken)
This vibrant dish balances the tanginess of barberries with fragrant basmati rice and saffron-infused chicken. It’s a centerpiece of Persian cuisine, often served at special gatherings.
🍗🌿 Ingredients
For the Chicken (Morgh):
4 bone-in, skinless chicken thighs or drumsticks
1 medium onion, thinly sliced
2 cloves garlic, minced
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon (optional, for depth)
Salt and black pepper to taste
2 tablespoons tomato paste
2 tablespoons vegetable oil or butter
1/4 teaspoon saffron threads, bloomed in 2 tbsp hot water
1 cup water or chicken broth
For the Rice (Polow):
2 cups basmati rice
Salt (for boiling rice)
1/4 teaspoon saffron, bloomed in 2 tbsp hot water
2 tablespoons butter or oil
Optional: 1/4 cup chopped fresh herbs (dill, parsley, or cilantro)
For the Barberries (Zereshk):
1/2 cup dried barberries (zereshk)
1 tablespoon sugar (optional, to balance tartness)
1–2 tablespoons butter or oil
🍽️ Instructions
1. Cook the Chicken:
Heat oil in a large pan. Add onion and sauté until golden.
Add garlic, turmeric, salt, pepper, and cinnamon. Stir for 1 minute.
Add chicken pieces and sear until lightly browned.
Stir in tomato paste, saffron water, and broth.
Cover and simmer on low heat for 45–60 minutes, until the chicken is tender and sauce thickens slightly.
2. Prepare the Rice:
Rinse rice under cold water until water runs clear. Soak in salted water for 30 minutes, then drain.
Bring a large pot of water to a boil. Add rice and boil for 5–7 minutes, until al dente.
Drain and rinse with lukewarm water.
In the same pot, add butter/oil and a spoon of the rice mixed with a bit of saffron (to make a tahdig crust). Add remaining rice in a mound shape, drizzle saffron water on top.
Cover with a lid wrapped in a clean towel and steam on low heat for 30–45 minutes.
3. Prepare the Barberries:
Rinse barberries under cold water and drain well.
In a small pan, melt butter/oil. Add barberries and sugar (if using).
Sauté over low heat for 2–3 minutes. Don’t overcook—they burn easily.
🥄 To Serve:
Fluff the rice and place on a serving platter.
Top with saffron rice (a portion set aside with extra saffron) and barberries.
Serve with the braised chicken on the side or nestled into the rice.
🔥 Tips:
Zereshk substitute: If you can’t find barberries, try dried cranberries soaked in lemon juice, but they won’t replicate the exact tartness.
Tahdig bonus: For crispy rice crust lovers, add thinly sliced potatoes or flatbread to the bottom of the pot before layering rice.
Let me know if you’d like a vegetarian version or instructions for making it in a rice cooker or Instant Pot.
This is why you need Persian herb rice with chicken in your life. Zuresk polo bamorg is not just a dish, it’s a flavor explosion. First, soak two cups of basmati rice for 30 minutes. Meanwhile, brown some chicken pieces with turmeric, salt, and pepper. Now, saute onions until golden. Add tomato paste and let it sizzle. Next, toss in the chicken. Add water and let it simmer until tender. For the rice, cook it halfway, drain, then layer with fresh herbs like dill, parsley, and cilantro. Steam it until fluffy. Top the finished rice with barbar sauteed in butter for that tangy kick. Serve with the tender chicken and get ready to impress.