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Persian zereshk polo with saffron rice, barberries, and braised chicken.

Persian Zereshk Polo ba Morgh

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Persian saffron chicken with fluffy basmati rice, tart barberries, caramelized onion, and a restrained saffron pan sauce.
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Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Rice soaking 20 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Persian
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken
  • 3 lb bone-in chicken thighs and drumsticks
  • 2 tsp fine salt divided
  • 1 tsp ground turmeric
  • 1/2 tsp ground black pepper
  • 2 tbsp neutral oil
  • 2 large yellow onions thinly sliced
  • 3 tbsp tomato paste
  • 1 1/2 cups water
  • 1/4 tsp saffron threads crushed and bloomed in hot water
Barberry Rice
  • 3 cups basmati rice rinsed until water runs clear
  • 12 cups water for parboiling
  • 2 tbsp fine salt for parboiling
  • 3 tbsp unsalted butter divided
  • 1 cup dried barberries rinsed and drained
  • 2 tbsp granulated sugar optional, to balance tartness
  • 1/4 tsp saffron threads bloomed in 3 tablespoons hot water

Equipment

  • Large heavy pot with lid
  • Wide skillet with lid
  • Fine-mesh sieve
  • Small skillet

Method
 

Braise the Chicken:
  1. Season the chicken with 1 teaspoon salt, turmeric, and pepper. Brown it in oil over medium heat, then transfer to a plate.
  2. Cook the onions in the same skillet for 10 minutes. Stir in tomato paste for 2 minutes, add water and the first saffron infusion, then return the chicken. Cover and simmer gently for 45 to 55 minutes until tender. Uncover briefly if the sauce needs reducing.
Cook the Rice:
  1. Soak the rinsed rice in cool salted water for 20 minutes, then drain. Boil 12 cups water with 2 tablespoons salt, add rice, and cook 6 to 7 minutes until the grains are flexible outside but firm at the center. Drain well.
  2. Melt 1 tablespoon butter in a clean heavy pot. Add the parboiled rice in a loose mound, wrap the lid with a towel, cover, and cook over low heat for 35 minutes.
Finish and Serve:
  1. Melt the remaining butter in a small skillet. Cook the barberries and sugar for 60 to 90 seconds, just until glossy and warmed. Remove from heat and stir in the second saffron infusion.
  2. Fold one-quarter of the rice with the saffron barberries. Arrange plain rice on a platter, scatter the saffron rice over it, and serve with the chicken and a little braising sauce.

Nutrition

Calories: 690kcalCarbohydrates: 75gProtein: 39gFat: 25gSaturated Fat: 8gCholesterol: 135mgSodium: 1040mgFiber: 3gSugar: 8g

Notes

  • Barberries scorch quickly; warm them only briefly and keep the heat moderate.
  • Refrigerate chicken and rice separately for up to three days and reheat gently with a spoonful of water.