Zereshk Polo ba Morgh
A Persian saffron rice dish traced to eastern Iran's Khorasan region, where tart dried barberries have been used since ancient times, refined into this festive form in the Qajar-era royal court before spreading into everyday home cooking. The barberries must be rinsed and briefly sautéed in butter with a little sugar to mellow their sharp tartness — using them straight from the bag is the most common mistake — and the rice is steamed to build a crisp golden tahdig at the bottom of the pot.
Meat
⚠ Contains: Dairy, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups basmati rice
- 1 cup dried barberries (zereshk)
- 8 chicken thighs and legs
- A pinch of saffron, bloomed in hot water
- 3 tbsp butter
- 1 tbsp sugar
- 1 onion, sliced
- 1/2 tsp turmeric
- 1 cinnamon stick
- Salt
- Slivered almonds, pistachios, and orange zest, to garnish (optional)
Steps
- Marinate and cook the chicken with the onion, turmeric, saffron water, and cinnamon until tender and lightly browned.
- Parboil the rice in salted water, then drain.
- Steam the rice with a little saffron water, layering it to build a crisp tahdig at the bottom of the pot.
- Rinse the barberries and sauté briefly in butter with the sugar until glossy.
- Layer the rice with the barberries on top, and serve with the saffron chicken.