Zereshk Polo Morgh, a Perfect Combination of Persian Barberry Rice with Juicy Succulent Chicken
Zereshk Polo Morgh is a well-known traditional Persian dish consisting of barberry rice and succulent chicken.
This delightful dish is a harmonious blend of colors, aromas, and textures, which beautifully represents the lively nature of Persian cuisine.
Jump to:
- What is Zereshk Polo ba Morgh?
- Why This Recipe Works?
- Ingredients You'll Need
- How to Make Zereshk Polo Morgh (Persian Barberry Rice with Chicken)?
- Top Tips From the Chef
- What to Serve with Zereshk Polo Morgh?
- Storage and Reheating Instructions
- Recipe FAQs
- Related Recipes
- Zereshk Polo Morgh (Persian Barberry Rice with Chicken)
Bursting with exotic flavors, Zereshk Polo Morgh combines ingredients such as barberries, saffron, and turmeric.
Just like Maqluba (Makloubeh) Upside-Down Rice Dish, Arabian Chicken Kabsa - Machboos, and Perde Pilavi, you'll find this delicious mixed rice dish at small casual get-togethers, as well as larger Persian dinner parties, weddings, and festive celebrations.
It's a popular choice for many occasions.
What is Zereshk Polo ba Morgh?
Zereshk Polo ba Morgh is a traditional Persian dish that combines two key elements: Zereshk (barberries) and Polo ba Morgh (rice with chicken).
It is a flavorful and aromatic dish where tender chicken is cooked with a blend of spices and then served with golden rice that has been infused with saffron.
The dish is garnished with vibrant barberries, giving it a tangy and colorful touch.
Zereshk Polo ba Morgh is a beloved Persian dish that people enjoy for its delicious blend of flavors and textures.
Why This Recipe Works?
- Zereshk Polo ba Morgh brings together a harmonious combination of ingredients, such as tangy barberries, aromatic saffron, and flavorful chicken.
- This Persian barberry rice and chicken dish is a feast for the eyes with its vibrant colors.
- The tender and juicy chicken complements the fragrant and fluffy rice, while the vibrant barberries add a delightful burst of juiciness.
- Zereshk Polo ba Morgh is a versatile dish that suits various occasions, whether it's a casual gathering, a formal event, a religious ceremony, or a festive celebration.
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 (Morgh) - You can use bone-in, skin-on chicken thighs, legs, or breasts. While they are one of the essential ingredients for Zereshk Polo, you have the option to omit them for a vegetarian version or substitute them with lamb or beef.
- Saffron - Saffron, the most precious spice in the world, is an essential ingredient in Iranian cuisine. Bloomed Persian saffron adds a beautiful golden color and delightful flavor to the rice. Despite being one of the pricier spices, a small amount of good quality saffron goes a long way in terms of flavor and color.
- Barberries (Zereshk) - Barberries are the star of this dish, adding a tangy taste and vibrant touch. These red tangy berries bring a burst of flavor and a vibrant pop of color to Zereshk Polo Morgh. With their slightly sour taste, barberries perfectly complement the other ingredients, creating a unique and unforgettable element.
- Rice (Polo) - Choose the highest quality aged basmati rice or long-grain rice from a well-known brand for the best results. You can buy it from large supermarkets or online from Amazon.
- Tomato paste - It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern stores. You can also buy it online from Amazon.
- Spices - All you need is salt, freshly ground black pepper, and turmeric.
How to Make Zereshk Polo Morgh (Persian Barberry Rice with Chicken)?
Making this Persian rice dish may seem a bit complicated at first glance.
However, the instructions are pretty straightforward and there are a few tips and tricks that you should follow to achieve the best results:
Prepare the Chicken
To bloom the saffron, grind the saffron threads using a pestle and mortar, or crush them with the bottom of a glass on a plate.
Transfer the ice cubes to a small bowl and sprinkle the ground saffron over them.
Set it aside in a warm place until you need it.
To prepare the chicken, put a Dutch oven or a heavy-based pan on medium heat.
Add half of the olive oil and sear the chicken pieces until slightly browned, set them aside on a plate.
Add the rest of the olive oil to the same pan and sauté sliced onions along with peppers until soft.
Stir in the tomato paste, turmeric, freshly ground black pepper, and salt, and sauté for another minute.
Pour in the water, lemon juice, and half of the bloomed saffron.
Give it a good stir and bring the pan to a boil.
Put the chicken pieces back into the pan, reduce the heat to low, and cover with the lid.
Let it simmer gently for 40 minutes, or until the chicken becomes fork-tender.
When chicken pieces are cooked, transfer them to a serving dish and keep them warm.
Prepare the Rice
Prepare and pre-cook the rice while the chicken in tomato sauce is cooking.
Wash the rice in a fine sieve under running cold water until the water from the rice is clear.
Washing the rice will prevent them from sticking together and make them fluffy and flakey.
Drain the rice on a colander and place it in a large non-stick pan along with 1 ½ liters of water.
Bring the pan to a boil and cook the rice for 7-8 minutes on medium-high heat.
Once the rice is halfway cooked, drain it in a colander and rinse it with cold water a few times.
Place the same non-stick pot on the heat, add half a cup of water, and transfer the half-cooked rice into the pan.
Cover the lid tightly and let the rice steam on low heat for 35 minutes.
Prepare the Barberries
Prepare the barberries while the rice is steaming. Rinse the dried barberries in a sieve and allow them to drain.
Heat 25 grams of butter in a large frying pan over low to medium heat.
Add the barberries to the pan, and heat it up on medium-low heat for 2 minutes. Sprinkle on the sugar.
Stir in the rest of the bloomed saffron then quickly sauté for about a minute.
Remove the pan from the heat and set it aside for later.
Serve
When the rice is cooked, transfer a small portion of it into the pan with sautéed barberries and gently mix them together
Fluff the remaining rice using a fork and transfer it to a serving dish.
Layer the golden saffron rice with barberry on top of the white fluffy basmati rice.
Serve the chicken and vegetables in their sauce separately along with a bowl of Zeytoon Parvardeh - Persian Marinated Olive on the side.
Top Tips From the Chef
- Rinse the rice - Washing the rice before cooking will prevent them from sticking together and make them fluffy and flakey.
- Blooming saffron - Grind the saffron threads and bloom them using a warm liquid like water or milk. This step enhances the aroma and imparts a beautiful golden hue to the rice.
- Sear the chicken - Before adding the chicken to the pot, heat some oil in a separate pan over medium-high heat. Place the chicken pieces in the pan and sear them on each side until they develop a golden brown crust. This step helps lock in the juices and enhances the overall flavor of the dish.
- Sauté the barberries over gentle heat - When sautéing the barberries, use low to medium heat to prevent them from darkening and becoming dry and bitter. Gentle heat allows the barberries to retain their vibrant color and maintain their natural juiciness.
What to Serve with Zereshk Polo Morgh?
Zereshk Polo Morgh pairs well with a variety of complementary dishes and accompaniments.
Here are a few suggestions to serve alongside your delicious Zereshk Polo Morgh:
- Persian Shirazi Salad - A light and vibrant Salad Shirazi made with chopped cucumbers, tomatoes, onions, and fresh herbs such as parsley and mint. Its refreshing flavors and crunchy texture provide a refreshing contrast to the richness of the dish.
- Naan or Flatbread - Serve Zereshk Polo Morgh with warm Pakistani Roghni Naan or Sourdough Flatbread to soak up the flavorful sauce and enjoy a satisfying combination of textures. The bread also serves as a vehicle for scooping up the tender chicken and rice.
- Cacik (Turkish Yogurt Dip): This refreshing cucumber and yogurt dip is a perfect accompaniment. It's made with yogurt, cucumber, and herbs like mint and dill. The cool and tangy flavors of Cacik balance the richness of Zereshk Polo Morgh.
- Roasted Vegetables: Roasted vegetables like Air Fryer Asparagus, Honey Roasted Carrots with Parsnips, or Air Fryer Brussel Sprouts make a tasty and nutritious side dish. The caramelized flavors of roasted vegetables complement the flavors of Zereshk Polo Morgh while adding a delightful texture.
Storage and Reheating Instructions
Storage
If you have leftovers, let the dish cool down to room temperature and transfer it to an airtight container.
Within two hours of cooking, you can choose to either refrigerate or freeze the dish.
For refrigeration, simply place the container in the refrigerator, where it can be safely stored for up to three days.
If you prefer to freeze the dish for longer-term storage, place the container in the freezer, and enjoy the Zereshk Polo Morgh within three months.
Reheating
To reheat the chicken, transfer the desired amount of Zereshk Polo Morgh to a saucepan.
Add a splash of water or chicken broth to prevent it from drying out.
Cover the saucepan with a lid and heat over medium-low heat. Stir occasionally to ensure even heating.
Reheat until the dish is thoroughly heated, which typically takes about 10-15 minutes.
If you prefer to use the microwave, transfer the desired portion of Zereshk Polo Morgh to a microwave-safe dish.
Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent to allow steam to escape.
Microwave on medium power in one-minute intervals, stirring in between, until the dish is heated through.
To reheat the rice, use a microwave or stovetop.
In the microwave, cover the rice with a damp paper towel and heat in intervals, stirring occasionally.
On the stovetop, warm the rice with a little water or broth over medium-low heat, stirring gently.
Recipe FAQs
Barberries have a unique tangy flavor that contributes to the dish's distinct taste.
It is best to use barberries, but if unavailable, you can substitute them with dried cranberries or tart cherries for a similar tangy element.
Yes, Zereshk Polo Morgh is typically gluten-free as it primarily consists of rice, chicken, and barberries.
However, always double-check the ingredients of any store-bought sauces or seasonings used in the recipe to ensure they are gluten-free.
Yes, you can make a vegetarian version of Zereshk Polo Morgh by omitting the chicken and adding extra vegetables.
The remaining ingredients and cooking process can be followed as usual.
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 dish "Zereshk Polo Morgh (Persian Barberry Rice with Chicken)" as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Zereshk Polo Morgh (Persian Barberry Rice with Chicken)
Equipment
Ingredients
For the Chicken
- 3 tablespoon olive oil
- 4 pieces chicken legs or breast (on the bone)
- 1 medium onion (sliced)
- 1 red bell pepper (sliced)
- 2 tablespoon tomato paste
- ½ teaspoon turmeric
- ½ teaspoon freshly ground black pepper
- ½ tsp salt
- 1 ½ cups water
- ¼ teaspoon saffron
- 1 tablespoon lemon juice
For the Rice
- 375 g basmati rice or long-grain rice
- ¼ teaspoon saffron (diluted in water)
For the Barberries
- 25 g butter
- 30 g dried barberries
- 3 tablespoon sugar (adjust to your taste)
- 1 tablespoon saffron diluted water
Instructions
Preparing the Chicken
- To bloom the saffron, grind the saffron threads using a pestle and mortar, or crush them with the bottom of a glass on a plate.
- Transfer the ice cubes to a small bowl and sprinkle the ground saffron over them.
- Set it aside in a warm place until you need it.
- Put a Dutch oven or a heavy-based pan on medium heat.
- Add half of the olive oil and sear the chicken pieces until slightly browned, set them aside on a plate.
- Add the rest of the olive oil to the same pan and sauté sliced onions along with peppers until soft.
- Stir in the tomato paste, turmeric, freshly ground black pepper, and salt, and sauté for another minute.
- Pour in the water, lemon juice, and half of the bloomed saffron. Give it a good stir and bring the pan to a boil.
- Put the chicken pieces back into the pan, reduce the heat to low, and cover with the lid.
- Let it simmer gently for 40 minutes, or until the chicken becomes fork-tender.
- When chicken pieces are cooked, transfer them to a serving dish and keep them warm.
Preparing the Rice
- Prepare and pre-cook the rice while the chicken in tomato sauce is cooking.
- Wash the rice in a fine sieve under running cold water until the water from the rice is clear.
- Drain the rice on a colander and place it in a large non-stick pan along with 1 ½ liters of water.
- Bring the pan to a boil and cook the rice for 7-8 minutes on medium-high heat.
- Once the rice is halfway cooked, drain it in a colander and rinse it with cold water a few times.
- Place the same non-stick pan on the heat, add half a cup of water, and transfer the half-cooked rice into the pan.
- Cover the lid tightly and let the rice steam on low heat for 35 minutes.
Preparing the Barberries
- Prepare the barberries while the rice is steaming. Rinse the dried barberries in a sieve and allow them to drain.
- Heat 25 grams of butter in a large frying pan over low to medium heat.
- Add the barberries to the pan, and heat it up on medium-low heat for 2 minutes. Sprinkle on the sugar.
- Stir in the rest of the bloomed saffron then quickly sauté for about a minute.
- Remove the pan from the heat and set it aside for later.
Serving Zereshk Polo Ba Morgh
- When the rice is cooked, transfer a small portion of it into the pan with sautéed barberries and gently mix them together.
- Fluff the white rice using a fork and transfer it to a serving dish.
- Layer the golden saffron rice with barberry on top of the white rice.
- Serve chicken and vegetables in their sauce separately.
Notes
- Washing the rice before cooking will prevent them from sticking together and make them fluffy and flakey.
- Grind the saffron threads and bloom them using a warm liquid like water or milk. This step enhances the aroma and imparts a beautiful golden hue to the rice.
- Before adding the chicken to the pot, heat some oil in a separate pan over medium-high heat. Place the chicken pieces in the pan and sear them on each side until they develop a golden brown crust. This step helps lock in the juices and enhances the overall flavor of the dish.
- When sautéing the barberries, use low to medium heat to prevent them from darkening and becoming dry and bitter. Gentle heat allows the barberries to retain their vibrant color and maintain their natural juiciness.
Nutrition
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Lee
They turned out extremely delicious. Time and effort well spent!