Zereshk Polo Ba Morgh | Persian Barberry Rice with Chicken

What is Zereshk Polo?

Zereshk Polo is a traditional Persian dish consisting of steamed rice layered or topped with barberries. This dish boasts a unique sweet and sour flavor profile, thanks to the barberries, which are gently sautéed with sugar and infused with saffron water before being added to the rice.

Understanding Persian Rice Dishes

In Persian cuisine, rice dishes are often referred to as “polo” (pronounced “paw-law”), indicating that the rice is mixed with additional ingredients. On the other hand, “chelow” refers to plain white rice, typically served with kebabs and stews (known as “khoresh”). In the case of Zereshk Polo, barberries are the star ingredient that transforms plain rice into a flavorful and aromatic dish.

What are Barberries?

Barberries, known as ‘zereshk’ in Persian, are edible red berries that grow wild in Europe and West Asia. Rich in vitamin C and boasting a tart flavor, barberries are usually purchased and used in their dried form. You can find dried zereshk in most Middle Eastern grocery stores or order them online.

The Role of Chicken in Zereshk Polo

In Persian, ‘morgh’ means ‘chicken’, which is the protein typically served with Zereshk Polo. The chicken can be prepared in various ways, commonly either poached with saffron or stewed in a saffron sauce. This flavorful chicken can be layered through the rice or served on the side. In some Persian restaurants, Zereshk Polo is paired with Jujeh Kabab—grilled chicken chunks marinated in onion, lemon juice, and saffron. Regardless of the preparation method, the saffron-flavored chicken beautifully complements the sweet and sour rice dish, creating a harmonious and memorable culinary experience.

Zereshk Polo Recipe

Ingredients:

For the Chicken:

• 4 chicken pieces, with bones and skin
• 1 onion, diced
• 3 tablespoons olive oil
• 1/2 teaspoon turmeric, ground
• 1/2 teaspoon pepper, ground
• 1 cup water
• 2 tablespoons tomato paste
• 1/2 teaspoon salt

For the Rice:

• 2 cups white basmati rice, soaked and rinsed
• 8 1/4 cups water, divided
• 2 tablespoons salt, for parboiling the rice (will be rinsed out)
• 4 tablespoons neutral oil, divided
• 2 tablespoons of hot water with 1/4 teaspoon of powdered saffron soaked in it, split

For the Barberries:

• 2 tablespoons butter
• 1/2 cup barberries, rinsed
• 2-4 tablespoons sugar, adjust to your taste
• 1 tablespoon saffron water

For Garnish:

• 1 tablespoon pistachios or almonds, slivered

Instructions:

Preparing the Chicken

• Heat 3 tablespoons of olive oil in a large skillet over medium heat.
• Add the diced onion and sauté until golden brown, about 5-7 minutes.
• Stir in 1/2 teaspoon ground turmeric and 1/2 teaspoon ground pepper.
• Add 4 chicken pieces, skin-side down, and cook for 5 minutes on each side until golden.
• Pour in 1 cup of water, 2 tablespoons tomato paste, and 1/2 teaspoon salt. Stir to combine.
• Reduce heat to low, cover, and simmer for 30-40 minutes until chicken is cooked through.
• Remove chicken from the skillet and set aside.

Cooking the Rice

• It’s time to make the rice .
• To begin, rinse the basmati rice under cold running water until it runs clean.
• This process helps keep the rice from getting sticky by removing extra starch.
• In a large pot, bring 8 cups of water to a boil.
• Add 2 tablespoons of salt and the rinsed rice.
• Boil the rice for about 5-7 minutes, or until it’s par-cooked (about 70% done).

• The grains should be soft on the outside but still firm in the center.
• To stop the cooking process, drain the rice in a strainer and rinse it with cold water.
• This par-boiling technique, known as “āb-keshu” in Persian cuisine, ensures that your rice will be perfectly fluffy when finished.

Layering the Rice

• In a clean pot, heat 2 tablespoons of neutral oil over medium heat.

• Add a layer of par-boiled rice, followed by a drizzle of saffron water.

• Continue layering the rice, alternating with drizzles of saffron water, until you’ve used all the rice.
• The saffron water will create beautiful golden streaks throughout the dish.
• Using the handle of a spoon, make several holes in the rice to allow steam to escape.

• This helps create the coveted crispy bottom layer of rice known as “tahdig.”
• Wrap the pot lid in a clean kitchen towel and cover the pot tightly.

• The towel helps absorb excess moisture, resulting in fluffier rice.
• Reduce the heat to low and cook for about 30-40 minutes, or until the rice is fully cooked and fluffy.

Preparing the Barberries

• While the rice is cooking, it’s time to prepare the barberries.
• Heat a small saucepan over low heat to melt the butter.
• Add the rinsed barberries and sugar, stirring gently to combine.
• Cook the barberries for just 2-3 minutes – they cook quickly and can burn easily.
• Turn off the heat and mix in the saffron water.
• The barberries will plump up slightly and take on a beautiful red-gold color.

Assembling the Dish

• Once the rice is cooked, it’s time to bring all the elements together.
• Using a fork, gently fluff the rice, taking care not to break the grains.
• Transfer about two-thirds of the rice to a serving platter, creating a mound.
• Arrange the cooked chicken pieces around the rice.
• Sprinkle the prepared barberries over the rice, reserving some for the final garnish.
• The contrast of the golden rice and ruby-red barberries is truly stunning.
• Top the dish with the remaining rice, creating a dome shape.
• Garnish with the reserved barberries and a sprinkle of slivered pistachios or almonds for added crunch and visual appeal.

Serving Suggestions

Zereshk Polo is a complete meal in itself, but it pairs beautifully with some traditional Persian side dishes. Consider serving it with:

• Mast-o Khiar: A refreshing yogurt and cucumber dip
• Shirazi Salad: A simple salad of diced cucumbers, tomatoes, and onions
• Torshi: Pickled vegetables for a tangy contrast
• Tahdig: If you managed to achieve a crispy bottom layer of rice, serve it on the side as a special treat

Tips for Perfect Zereshk Polo

1. Don’t skip the rice soaking step: Soaking the rice for at least 30 minutes (or up to 24 hours) before cooking helps achieve the perfect texture.
2. Be gentle with the barberries: These delicate berries can burn easily, so keep a close eye on them while cooking.
3. Adjust the sweetness: The amount of sugar added to the barberries can be adjusted based on your preference and the natural tartness of the berries.
4. Create steam holes: Don’t forget to make holes in the rice before the final steaming – this ensures even cooking and helps create that coveted crispy bottom.
5. Let it rest: After cooking, let the dish rest for 5-10 minutes before serving. This allows the flavors to meld and makes it easier to portion out the rice.

Health Benefits of Zereshk Polo

Not only is Zereshk Polo delicious, but it also offers several health benefits:

1. Barberries are rich in antioxidants and vitamin C, supporting immune function.
2. Saffron has been linked to improved mood and potential anti-cancer properties.
3. Basmati rice is a good source of complex carbohydrates and essential amino acids.
4. Chicken provides lean protein, essential for muscle growth and repair.

Variations on Zereshk Polo

While this recipe uses chicken, Zereshk Polo can be adapted to suit various dietary preferences:

1. Vegetarian version: Omit the chicken and add roasted vegetables like eggplant or zucchini.
2. Lamb variation: Replace chicken with tender lamb for a richer flavor.
3. Fish option: Use white fish fillets for a lighter take on the dish.

Storing and Reheating

Zereshk Polo makes excellent leftovers. Store any remaining dish in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the rice and warm it in the microwave or on the stovetop. The chicken can be reheated separately to prevent it from drying out.

Nutrition

Here’s a simplified nutrition chart for Zereshk Polo, presented in a more visually appealing format:

Vitamins and Minerals (% of Daily Value):

This chart provides a clear, at-a-glance view of the nutritional content of Zereshk Polo per serving, assuming the recipe yields 6 servings. It includes both macronutrients and key vitamins and minerals.

Conclusion

Zereshk Polo is more than just a meal – it’s a celebration of Persian cuisine’s rich flavors and traditions. With its fragrant saffron rice, tangy barberries, and succulent chicken, this dish is sure to become a new favorite in your recipe repertoire. Whether you’re cooking for a special occasion or simply want to explore new flavors, Zereshk Polo offers a delightful culinary adventure.

To make this Persian masterpiece in your own home, put together your supplies, embrace the flavorful spices, and get cooking. Your taste buds will appreciate it, as will your dinner guests!

Zereshk Polo Ba Morgh | Persian Barberry Rice with Chicken

We're cooking Zereshk Polo today, a delicious and surprisingly simple Persian dish! This dish, which calls for chicken, rice, and tart barberries, is tasty and vibrant.

If you are not familiar with cooking Persian food, don't worry. We'll break down each step so you can cook this delectable dish at home. You can prepare a dinner fit for a restaurant with a few basic ingredients and a little perseverance.

Together, let's prepare some Persian cuisine for your kitchen.

Tanusree Chakrabarty: Tanusree Chakrabarty Cuisine: Persian Courses: Dinner, Lunch Recipe Keys: Non Vegetarian

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Prep Time 30 mins Cook Time 90 mins Total Time 2 hrs Difficulty: Intermediate Servings: 5 Best Season: Suitable throughout the year

Ingredient List

Servings

For the Chicken:

• 4 chicken pieces, with bones and skin

• 1 onion, diced

• 3 tbsp olive oil

• ¹⁄₂ tsp turmeric, ground

• ¹⁄₂ tsp pepper, ground

• 1 cup water

• 2 tbsp tomato paste

• ¹⁄₂ tsp salt

For the Rice:

• 2 cup white basmati rice, soaked and rinsed

• 8 ¹⁄₄ cup water, divided

• 2 tbsp salt, for parboiling the rice (will be rinsed out)

• 4 tbsp neutral oil, divided

• ¹⁄₄ tsp ground saffron dissolved in 2 tablespoons hot water, divided

For the Barberries:

• 2 tbsp butter

• ¹⁄₂ cup barberries, rinsed

• 3 tbsp sugar, adjust to your taste

• 1 tbsp saffron water

For Garnish:

• 1 tbsp pistachios or almonds, slivered

Instructions

1. Preparing the Chicken

   • Heat 3 tablespoons of olive oil in a large skillet over medium heat.
   • Add the diced onion and sauté until golden brown, about 5-7 minutes.
   • Stir in 1/2 teaspoon ground turmeric and 1/2 teaspoon ground pepper.
   • Add 4 chicken pieces, skin-side down, and cook for 5 minutes on each side until golden.
   • Pour in 1 cup of water, 2 tablespoons tomato paste, and 1/2 teaspoon salt. Stir to combine.
   • Reduce heat to low, cover, and simmer for 30-40 minutes until chicken is cooked through.
   • Remove chicken from the skillet and set aside.

   Mark as complete

2. Cooking the Rice

   • It's time to make the rice .
   • To begin, rinse the basmati rice under cold running water until it runs clean.
   • This process helps keep the rice from getting sticky by removing extra starch.
   • In a large pot, bring 8 cups of water to a boil.
   • Add 2 tablespoons of salt and the rinsed rice.
   • Boil the rice for about 5-7 minutes, or until it's par-cooked (about 70% done).
   • The grains should be soft on the outside but still firm in the center.
   • To stop the cooking process, drain the rice in a strainer and rinse it with cold water.
   • This par-boiling technique, known as "āb-keshu" in Persian cuisine, ensures that your rice will be perfectly fluffy when finished.

   Mark as complete

3. Layering the Rice

   • In a clean pot, heat 2 tablespoons of neutral oil over medium heat.
   • Add a layer of par-boiled rice, followed by a drizzle of saffron water.
   • Continue layering the rice, alternating with drizzles of saffron water, until you've used all the rice.
   • The saffron water will create beautiful golden streaks throughout the dish.
   • Using the handle of a wooden spoon, make several holes in the rice to allow steam to escape.
   • This helps create the coveted crispy bottom layer of rice known as "tahdig."
   • Wrap the pot lid in a clean kitchen towel and cover the pot tightly.
   • The towel helps absorb excess moisture, resulting in fluffier rice.
   • Reduce the heat to low and cook for about 30-40 minutes, or until the rice is fully cooked and fluffy.

   Mark as complete

4. Preparing the Barberries

   • While the rice is cooking, it's time to prepare the barberries.
   • Heat a small saucepan over low heat to melt the butter.
   • Add the rinsed barberries and sugar, stirring gently to combine.
   • Cook the barberries for just 2-3 minutes – they cook quickly and can burn easily.
   • Turn off the heat and mix in the saffron water.
   • The barberries will plump up slightly and take on a beautiful red-gold color.

   Mark as complete

5. Assembling the Dish

   • Once the rice is cooked, it's time to bring all the elements together.
   • Using a fork, gently fluff the rice, taking care not to break the grains.
   • Transfer about two-thirds of the rice to a serving platter, creating a mound.
   • Arrange the cooked chicken pieces around the rice.
   • Sprinkle the prepared barberries over the rice, reserving some for the final garnish.
   • The contrast of the golden rice and ruby-red barberries is truly stunning.
   • Top the dish with the remaining rice, creating a dome shape.
   • Garnish with the reserved barberries and a sprinkle of slivered pistachios or almonds for added crunch and visual appeal.

   Mark as complete

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