Sadeh News: Saffron Rice with Barberry and Chicken is one of the most famous and delicious Iranian dishes, holding a special place in parties and special occasions. This dish is made with a combination of saffron rice, cooked or fried chicken, barberries, pistachio slivers, and brewed saffron.
According to the Family Magazine section of Saed News, Zereshk Polo ba Morgh (Barberry Rice with Chicken) is one of the most popular and delicious Iranian dishes, which holds a special place at gatherings and special occasions. This dish is made with a combination of saffron rice, cooked or fried chicken, barberries, slivered pistachios, and brewed saffron. The sweet and sour taste of barberries alongside saffron and chicken gives this dish a unique and delightful flavor.
Zereshk Polo can be served in two ways: with shredded chicken or in chicken pieces. For garnishing, slivered almonds, pistachios, brewed saffron, and raisins are also used. Since this dish is often served at ceremonies and formal events, many people wonder how to make restaurant-style Zereshk Polo ba Morgh.
Ingredient | Amount |
|---|---|
Rice | 3 cups |
Chicken | 500 grams |
Onion | 1 medium |
Brewed Saffron | 1/2 cup |
Barberries | As needed |
Oil | As needed |
Salt | As needed |
Black Pepper | As needed |
Turmeric | As needed |
Slivered Almonds | As needed |
Slivered Pistachios | As needed |
Raisins | As needed |
Step 1:
Wash the rice thoroughly and soak it in salted water for 30 minutes.
Step 2:
Cut the chicken fillets into desired pieces and season with salt, pepper, and turmeric.
Step 3:
Finely chop the onion and sauté it in oil in a pot until soft and translucent. Then add the chicken pieces and sauté until cooked and golden.
Step 4:
Add the barberries and brewed saffron to the chicken and sauté briefly until the barberries puff up.
Step 5:
Drain the rice and pour it into the pot over the sautéed chicken. Add enough water so that it covers the rice by two finger-widths. Cover the pot and let the water absorb on low heat.
Step 6:
Once the water is absorbed, place a steam damper (damkoni) over the pot lid and let it steam on very low heat for 30 minutes.
Step 7:
In the last 10 minutes of steaming, sprinkle the slivered almonds, pistachios, raisins, and some brewed saffron over the rice. After 30 minutes, remove from heat and let it rest for another 10 minutes.
Step 8:
Transfer the rice to a serving dish, garnish with almonds, pistachios, raisins, and more saffron—and enjoy your elegant Zereshk Polo ba Morgh.
The method for cooking Zereshk Polo with shredded chicken is very similar to the restaurant-style method. The only difference is that the chicken is cooked with water, salt, pepper, and turmeric, then shredded after cooling. The shredded chicken is added to the pot during the rice draining stage, and the rest of the cooking process continues as usual.
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