SAEDNEWS: Zereshk Polo with Chicken is a beloved Iranian dish, combining saffron rice, chicken, barberries, and pistachios. The sweet-tart barberries and aromatic saffron create a uniquely delicious flavor.
According to the Family Magazine service of Saed News, Zereshk Polo with Chicken is one of the most famous and delicious Iranian dishes, holding a special place at parties and special ceremonies. This dish is made from a combination of saffron rice, cooked or fried chicken, barberries, pistachio slivers, and brewed saffron. The sweet and sour taste of barberries combined with saffron and chicken gives this dish a unique and delightful flavor.
Zereshk Polo can be served either with shredded chicken or chicken pieces. For garnishing, almond slivers, pistachio slivers, brewed saffron, and raisins are also used. Serving this dish at various gatherings often raises the question: how is Zereshk Polo with Chicken prepared?
If you intend to prepare Zereshk Polo with Chicken for 4 people, gather the following ingredients first:
Ingredient | Quantity |
|---|---|
Rice | 3 cups |
Chicken | 500 g |
Onion | 1 |
Saffron | 1/2 cup |
Barberries | As needed |
Oil | As needed |
Salt | As needed |
Pepper | As needed |
Turmeric | As needed |
Almond slivers | As needed |
Pistachio slivers | As needed |
Raisins | As needed |
Step 1:
Wash the rice thoroughly and soak it in water with salt for 30 minutes.
Step 2:
Cut the chicken fillets into desired pieces and season them with some salt, pepper, and turmeric.
Step 3:
Dice the onion and sauté it in a pot with oil until soft and translucent. Then add the chicken pieces to the onion and sauté until the chicken is cooked and golden.
Step 4:
Add barberries along with brewed saffron to the chicken and lightly sauté until the barberries puff up.
Step 5:
Drain the rice and add it to the pot with the sautéed chicken. Add enough water so that it covers the rice by about two finger-widths. Cover the pot and cook on low heat until the water is absorbed.
Step 6:
Once the water is gone, place a steam tray (dum) on the pot and cook on very low heat for 30 minutes to allow the Zereshk Polo to steam.
Step 7:
During the last 10 minutes of steaming, sprinkle almond slivers, pistachio slivers, raisins, and some brewed saffron over the rice. After 30 minutes of steaming, remove the pot from heat and let it rest for another 10 minutes.
Step 8:
Serve the Zereshk Polo in your desired dish, garnish with almond slivers, pistachio slivers, raisins, and brewed saffron, and enjoy your meal.
The preparation of shredded chicken Zereshk Polo is very similar to the restaurant-style version. The difference is that the chicken is cooked with water, salt, pepper, and turmeric, then shredded after cooling. During the rice draining process, the shredded chicken is added to the pot, and the rest of the cooking process proceeds as usual.
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