Lunches
Zereshk Polo ba Morgh (Barberry Rice with Chicken)
Ingredients
- 500 g (2.5 cups) basmati rice, rinsed and soaked
- 800 g (1.75 lb) bone-in chicken thighs
- 100 g (3/4 cup) dried barberries (zereshk)
- 2 onions, sliced
- 50 g (3 tbsp) butter
- 60 ml (4 tbsp) sunflower oil
- 1 tsp ground saffron, bloomed in 60 ml (4 tbsp) hot water
- 30 g (2 tbsp) sugar
- 1/2 tsp ground turmeric
- Salt and pepper, to taste
Method
- Marinate the chicken with half the saffron water, turmeric, salt and pepper for at least 30 minutes.
- Sauté the onions in oil until golden, then add the chicken and brown on all sides. Add 250 ml (1 cup) water, cover, and simmer 35-40 minutes until tender.
- Meanwhile, parboil the soaked rice in salted water for 6-7 minutes until still firm at the centre, then drain.
- Layer the rice into a pot with a little oil and water at the base, mound it into a pyramid, cover with a tea-towel-wrapped lid, and steam over low heat for 30-35 minutes to form tahdig.
- Rinse barberries thoroughly to remove grit, then sauté briefly in butter with sugar for 2-3 minutes until glossy — do not overcook or they turn bitter.
- Spoon a portion of steamed rice into a bowl, mix with the remaining saffron water for colour, then layer plain and saffron rice on a serving platter, top with barberries and serve chicken alongside.
Introduction: One of Iran's most iconic combinations, zereshk polo pairs saffron-tinted rice studded with tart barberries against slow-cooked, saffron-marinated chicken.
Cultural Background: One of Iran's most iconic combinations, zereshk polo pairs saffron-tinted rice studded with tart barberries against slow-cooked, saffron-marinated chicken. It is a fixture at weddings, family Friday lunches and celebrations throughout the country, prized for its striking red-and-gold colour contrast.
Tips: Always rinse barberries in cold water before cooking to remove sand and excess tartness. Do not skip the saffron bloom step — blooming in hot water releases far more colour and aroma than adding it dry.
Variations: Zereshk polo is also made with lamb or turkey in place of chicken in some regions. A vegetarian version omits the meat and serves the rice with a fried egg instead. Vegetarian version possible by omitting chicken and adding a fried egg.
Storage: Refrigerate rice and chicken separately in airtight containers for up to 3 days.
Reheating: Reheat rice with a splash of water in a covered pan over low heat; reheat chicken in its sauce on the stovetop.
FAQs:
Q: Where can I buy barberries?
A: Persian, Middle Eastern or specialty grocers usually stock dried barberries.
Q: Can I substitute barberries?
A: Dried cranberries chopped finely can approximate the tartness in a pinch, though the flavour differs.
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