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barberry rice with chicken served in a sauce
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5 from 1 vote

Zereshk Polo

This Zereshk Polo is a Persian barberry rice dish served with saffron chicken in a light tomato sauce. It is fragrant, colorful, and perfect for family meals or special occasions.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Iranian, Middle Eastern
Diet: Gluten Free, Low Lactose
Servings: 4 people
Calories: 592kcal
Author: Ayla Clulee

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

  • 2 cups basmati rice or long-grain rice (375 grams / 13¼ oz )
  • 6 cups water
  • ¼ teaspoon saffron (diluted in water)

For the Barberries

  • 2 tablespoon butter (25 grams / ¾ oz)
  • ¼ cup dried barberries
  • 3 tablespoon sugar (adjust to your taste)
  • 1 tablespoon saffron diluted water
US Customary - Metric

Instructions

Prepare the Saffron

  • Grind the saffron threads using 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.
  • Set aside until the ice melts and the saffron releases its color.

Preparing 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.
  • Add the remaining olive oil to the same pan and cook the sliced onion and red bell pepper until softened
  • Stir in the tomato paste, turmeric, black pepper, and salt. Cook for another minute.
  • Pour in the water, lemon juice, and half of the bloomed saffron. Stir well and bring to a gentle boil.
  • Return the chicken to the pan, reduce the heat to low, and cover with a lid.
  • Simmer gently for about 40 minutes, or until the chicken is tender and cooked through.
  • Transfer the chicken to a serving dish and keep warm

Prepare the Rice

  • Wash the rice under cold running water until the water runs clear.
  • Drain the rice and place it in a large non-stick pan with 6 cups / 1½ liters of 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 with cold water a few times.
  • 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 steam over low heat for 35 minutes.

Prepare the Barberries

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

Serve

  • When the rice is cooked, transfer a small portion of it to the pan with the sautéed barberries.
  • Gently mix until the rice is golden and combined with the barberries.
  • Fluff the remaining white rice with a fork and transfer it to a serving dish. Spoon the saffron barberry rice over the top.
  • Serve the chicken and vegetables in their sauce separately.

Notes

  • Rinse the rice well before cooking to remove excess starch and help the grains stay fluffy.
  • You can soak the rinsed rice in cold salted water for 30 minutes before boiling if you want a fluffier result. Drain it well before cooking.
  • Bloom the saffron before using it for the best color and flavor.
  • Sear the chicken before simmering for better flavor.
  • Keep the chicken on a gentle simmer so it stays tender.
  • Rinse the barberries before cooking, as they can hold dust or grit.
  • Cook the barberries gently and briefly. They can burn quickly and turn bitter.
  • Add more or less sugar depending on how tart your barberries are.
  • If you cannot find barberries, dried cranberries or tart cherries can be used, but use less sugar because they are sweeter.
  • Store the chicken and rice separately in airtight containers in the refrigerator for up to 3 days.
  • Freeze for up to 3 months, although the rice has the best texture when fresh or refrigerated.
  • Reheat the chicken with a splash of water or stock, and reheat the rice with a little water so it does not dry out.

Nutrition

Calories: 592kcal | Carbohydrates: 99g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 429mg | Potassium: 308mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1232IU | Vitamin C: 43mg | Calcium: 54mg | Iron: 1mg