Zereshk Polo

My Zereshk Polo recipe is made with fluffy saffron rice, tangy barberries, and tender chicken cooked in a light tomato sauce. It is a popular Persian chicken and rice dish, often served for family meals, gatherings, and special occasions.

Jump to:

• What is Zereshk Polo?
• Why This Recipe Works?
• Ingredients You'll Need
• How to Bloom Saffron
• How to Make Zereshk Polo Morgh
• How to Get Fluffy Persian Rice
• Recipe Tips From the Chef
• What to Serve with Zereshk Polo
• Storage and Reheating
• Recipe FAQs
• Related Recipes
• Zereshk Polo

I love how the barberries make this dish different from a plain chicken and rice dinner. They add a sharp little bite that works so well with the saffron rice and mild chicken. It takes a bit of time, but nothing is difficult once you make the rice, chicken, and barberries in separate steps.

What is Zereshk Polo?

Zereshk Polo is a Persian rice dish made with basmati rice, saffron, and dried barberries. Zereshk means barberries, and polo refers to Persian-style rice. The barberries give the rice its sharp, slightly sweet flavor, and the saffron gives it its golden color and aroma.

When served with chicken, the dish is called Zereshk Polo Morgh or Zereshk Polo ba Morgh. Morgh means chicken in Persian. The chicken is usually cooked with onion, turmeric, saffron, tomato paste, and a little lemon juice, then served alongside the rice rather than mixed through it.

Why This Recipe Works?

• Keeping the chicken and rice separate makes the dish easier to serve, and the rice stays fluffy instead of getting weighed down with sauce.

• The chicken cooks in a light tomato and saffron sauce, so it has enough flavor without overpowering the barberry rice.

• Barberries can be very sharp, so cooking them briefly with butter, sugar, and saffron softens the flavor without losing their tang.

• The recipe uses simple spices and easy-to-find ingredients, but still gives you the color and flavor Zereshk Polo is known for.

• It works well for both family dinners and guests because you can prepare the chicken, rice, and barberries in separate stages without rushing everything at once.

• The rice method gives you fluffy grains without needing a complicated Persian rice setup, and I’ve included a tahdig option if you want the crispy bottom too.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Chicken - Use bone-in chicken legs, thighs, or breasts. Bone-in chicken gives the sauce more flavor and stays juicier while simmering. Chicken thighs and legs are the easiest to cook because they do not dry out as quickly as breast meat. If using chicken breasts, simmer them gently and avoid overcooking.

• Saffron - A little saffron adds color and flavor to both the rice and chicken. Bloom it first for the best result.

• Barberries - These small dried berries give the rice its tart flavor. Rinse them gently and pick through them before cooking, as they can sometimes have little stems or grit.

• Rice - Use good-quality basmati or long-grain rice. Basmati rice is best because the grains stay long, light, and separate after steaming.

• Tomato paste - Adds color and gives the chicken sauce a little depth without making it too heavy.

• Spices - Simple seasoning for the chicken. You do not need a long list of spices here.

How to Bloom Saffron

Grind the saffron threads with a pestle and mortar, or crush them with the bottom of a glass on a small plate.

Place a few ice cubes in a small bowl and sprinkle the ground saffron over the top. Leave it in a warm part of the kitchen until the ice melts and the saffron releases its color.

You can also bloom saffron with a few tablespoons of warm water. The ice method takes a little longer, but it gives a lovely deep color.

How to Make Zereshk Polo Morgh

Prepare the Chicken

Place a Dutch oven or heavy-based pan over medium heat. Add half of the olive oil and sear the chicken pieces until lightly browned on both sides. Transfer them to a plate and set aside.

Add the remaining olive oil to the same pan. Add the sliced onion and red bell pepper, then cook until softened.

Stir in the tomato paste, turmeric, black pepper, and salt. Cook for another minute so the tomato paste darkens slightly and loses its raw flavor.

Pour in the water, lemon juice, and half of the bloomed saffron. Stir well and bring the sauce to a gentle boil.

Return the chicken to the pan, lower the heat, cover with a lid, and simmer gently for about 40 minutes, or until the chicken is tender and cooked through. Transfer the chicken to a serving dish and keep it warm. Keep the sauce and vegetables to serve on the side.

Prepare the Rice

Rinse the basmati rice under cold running water until the water runs clear. This helps remove extra starch and keeps the rice fluffy.

Place the rice in a large non-stick pan with 6 cups / 1½ liters water. Bring to a boil and cook over medium-high heat for 7 to 8 minutes, or until the rice is partly cooked but still firm in the middle. Drain the rice in a colander and rinse it a few times with cold water.

Place the same non-stick pan back on low heat. Add ½ cup / 120 ml water, then return the partly cooked rice to the pan. Cover the lid tightly and let the rice steam over low heat for 35 minutes.

Prepare the Barberries

While the rice is steaming, rinse the dried barberries in a sieve and drain them well.

Melt the butter in a frying pan over low to medium heat. Add the barberries and cook for about 2 minutes, stirring gently. Sprinkle in the sugar, then stir in the remaining bloomed saffron. Cook for about 1 minute more, then remove the pan from the heat.

Do not cook the barberries for too long. They can darken, dry out, and turn bitter very quickly.

Serve the Zereshk Polo

When the rice is ready, take a small portion of it and add it to the pan with the sautéed barberries. Gently mix until the rice is golden and dotted with barberries. Fluff the remaining white rice with a fork and transfer it to a large serving dish. Spoon the saffron barberry rice over the top of the white rice.

Serve the chicken and vegetables in their sauce separately, or arrange the chicken on a separate platter with the sauce spooned around it.

For the nicest presentation, spoon the plain rice onto the platter first, then scatter the saffron barberry rice over the top. If you make tahdig, serve it separately so it stays crisp.

How to Get Fluffy Persian Rice

Rinse the rice until the water runs clear. This removes extra starch and helps stop the grains sticking together.

Do not fully cook the rice during the first boiling stage. It should be partly cooked but still firm in the middle before draining. The rice finishes cooking while steaming.

Keep the heat low during steaming. High heat can burn the bottom before the rice is fully cooked.

Use a non-stick pan if possible, especially if you want to make tahdig. This recipe keeps the rice simple, but you can add oil or butter to the bottom of the pan if you want a crisp golden layer.

Recipe Tips From the Chef

• Use good-quality basmati rice for the best texture. Rinse the rice well before cooking so the grains stay fluffy.

• Soak the rice for 30 minutes if you want a slightly longer, fluffier grain.

• Bloom the saffron before adding it to the chicken or rice. Whole saffron threads will not give the same color or flavor.

• Sear the chicken before simmering for better flavor.

• Cook the barberries gently and briefly. They burn quickly.

• Keep the chicken and rice separate until serving so the rice stays fluffy.

Zereshk Polo with Tahdig

For tahdig, add a little oil or butter to the bottom of the pan before returning the partly cooked rice. Steam the rice over low heat until the bottom forms a golden crust. Loosen it gently and serve the crispy rice separately.

Zereshk Polo with Chicken Breast

You can use chicken breast, but avoid overcooking it. Bone-in breast stays juicier than boneless chicken breast.

Vegetarian Zereshk Polo

Leave out the chicken and serve the barberry rice with roasted vegetables, chickpea stew, grilled halloumi, or a vegetable khoresh.

Barberries with Nuts

Add slivered pistachios or almonds to the barberry rice before serving for extra texture and a more festive look.

What to Serve with Zereshk Polo

Zereshk Polo Morgh is filling enough as a main meal, so simple fresh sides work best.

Serve it with Persian Shirazi Salad made with cucumber, tomatoes, onion, and herbs. The freshness works well with the saffron chicken and tangy barberries.

Mast-o-khiar, a Persian cucumber yogurt dip, is also lovely on the side. You can also use Cacik (Turkish Yogurt Dip) if you want a similar yogurt and cucumber dish.

Persian pickles, Zeytoon Parvardeh- Persian Marinated Olive, fresh herbs, warm Sourdough Flatbread, or Honey Roasted Carrots with Parsnips also work well.

Storage and Reheating

Let the chicken and rice cool completely, then store them in separate airtight containers if possible.

Keep leftovers in the refrigerator for up to 3 days.

You can freeze the chicken and rice for up to 3 months, but the rice has the best texture when eaten fresh or refrigerated.

To reheat the chicken, place it in a saucepan with a splash of water or stock. Cover and warm gently over medium-low heat until hot.

To reheat the rice, sprinkle over a little water, cover, and warm in the microwave or in a covered pan over low heat. Stir gently so the rice does not break up.

Recipe FAQs

Related Recipes

For more deliciously festive meat and rice dishes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below, tag @cookingorgeous on Instagram, and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious Persian dish, Zereshk Polo Morgh, as much as you enjoy eating it! 🙂