Saed News: Watch a video tutorial on how to cook elegant Zereshk Polo with chicken. Stay with us for Saed News’ quick and easy recipes.
According to the Family Service of Saed News, cooking is a skill and technology for preparing food. A person who cooks is called a cook or chef. Although cooking is one of the daily tasks to provide energy and satisfy hunger, it is also considered an art that involves knowledge of food ingredients, the art of flavoring (marination), baking, sauces, and more — each of which, individually, requires the creativity and skill of an expert chef.
Cooking and food are a broad part of every culture, and even in large countries like Iran, every ethnic group has its own unique culinary culture. Some cooking styles have roots in culture and even wars between nations — for example, pizza preparation, which according to historical records, was made during the wars between Iran and Greece on the shields of warriors using available ingredients and local cheese.
Zereshk Polo ba Morgh (Barberry Rice with Chicken) is one of the most beloved and iconic dishes in Persian cuisine, often served at gatherings and special occasions. To make it truly elegant and flavorful, consider these golden tips:
Bloom your saffron properly by grinding it into a powder and steeping it in hot (not boiling) water. This releases its vibrant color and aroma, enhancing both the appearance and flavor of your dish.
Barberries are naturally tart. Soak them in lukewarm water for 10–15 minutes before cooking to remove excess bitterness, then sauté gently with a bit of butter or oil and sugar for balance.
Marinate chicken pieces in a mix of onion, turmeric, lemon juice, salt, and pepper for at least 2 hours (or overnight) to infuse them with flavor and make them tender.
Cook the chicken over medium heat with tomato paste, saffron, and spices. Let it simmer slowly to develop a rich, savory sauce that complements the rice.
Use high-quality basmati rice for the best texture. Soak it in salted water for 30 minutes before cooking, then parboil and steam it for fluffy, separate grains.
For an elegant touch, make tahdig (crispy rice or potato crust) at the bottom of your pot. It adds texture and is often the most prized part of the meal.
Decorate the rice with golden saffron-infused rice, glazed barberries, and optionally, slivered pistachios and almonds for color and luxury.
Present the rice and chicken separately on a platter, with the chicken nestled beside or on top of the saffron barberry rice. Serve with pickled vegetables or a fresh herb platter for a balanced meal.
