Zereshk Polo ba Morgh

Nutrition · per serving

Steps

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs mostly clear. Soak it in cold water with 1 tsp of the fine salt for 20 minutes while you start the chicken. This helps the grains elongate and cook evenly.

   180 g basmati rice1 1/2 tsp fine salt
2. 2

   Bloom the saffron by grinding it to a powder if possible, then mixing it with the hot water. Set aside to infuse; the color and aroma will deepen as it stands.

   1/4 tsp saffron threads30 ml hot water
3. 3

   Heat the neutral oil and 15 g butter in a wide sauté pan or shallow pot over medium heat. Add the sliced onion and cook for 8-10 minutes until soft and light golden; do not rush this, as the sweetness of the onion balances the tart barberries. Stir in the garlic, turmeric, 1 1/4 tsp fine salt, and black pepper for 30 seconds.

   20 ml neutral oil15 g unsalted butter180 g onion, thinly sliced2 cloves garlic, finely grated1 tsp ground turmeric1 1/4 tsp fine salt1/2 tsp black pepper
4. 4

   Add the tomato paste and cook for 1 minute, stirring, until it darkens slightly and smells sweet rather than raw. Add the chicken thighs and turn them in the onion mixture for 2 minutes to coat well.

   25 g tomato paste500 g bone-in chicken thighs
5. 5

   Pour in 300 ml water and the lemon juice. Bring to a gentle simmer, cover, and cook over low heat for 25-30 minutes, turning the chicken once, until the meat is fully cooked and tender and the sauce has reduced to a lightly thickened consistency. If needed, uncover for the last few minutes to concentrate the sauce.

   300 ml water10 ml fresh lemon juice500 g bone-in chicken thighs
6. 6

   Meanwhile, bring 1.5 L water to a boil in a medium pot. Drain the soaked rice, add it to the boiling water with the remaining 1/2 tsp fine salt, and boil for 5-6 minutes until the grains are elongated and the outside is tender but the center still has a slight bite. Drain immediately.

   1.5 L water180 g basmati rice1 1/2 tsp fine salt
7. 7

   Return the pot to low heat and add 20 g butter. Spoon in 2 tbsp of the parboiled rice and mix it with about half of the saffron water; spread this saffron rice over the bottom. Pile the remaining rice on top in a loose mound, drizzle over the rest of the saffron water, wrap the lid with a clean towel, and steam on low heat for 15 minutes. The rice should be fluffy and separate, not wet.

   20 g unsalted butter1/4 tsp saffron threads30 ml hot water180 g basmati rice
8. 8

   Quickly sort through the barberries to remove any stems, then rinse briefly and pat dry. Melt 15 g butter in a small pan over low heat, add the barberries and caster sugar, and sauté for 1-2 minutes only, just until the berries look plump and glossy. Do not fry them hard or they can burn and turn bitter.

   40 g dried barberries15 g unsalted butter1 tsp caster sugar
9. 9

   Let the rice rest off the heat for 3 minutes, then fluff gently with a fork. Transfer to a serving platter, scattering the warm barberries over the top. Arrange the chicken alongside or over part of the rice and spoon over some of the onion sauce. Serve immediately, with the remaining sauce on the side.

   40 g dried barberries500 g bone-in chicken thighs180 g onion, thinly sliced180 g basmati rice

Origin & History

Zereshk Polo ba Morgh is one of the best-known home-style and celebratory dishes in Iran, especially associated with gatherings and formal family meals. The pairing of fragrant saffron rice, tart barberries, and gently braised chicken reflects classic Persian flavor balance: aromatic, bright, savory, and subtly sweet.