Zereshk Polo Ba Morgh- Persian Barberry Rice & Chicken
Zereshk Polo Ba Morgh-Persian Barberry rice with chicken is a classic and popular Persian dish that you can find in different Iranian gatherings.
Ingredients
Chicken
- 1 onion sliced
- 4 pieces chicken thighs or any other chicken part
- ½ tsp turmeric
- 3 tbsp tomato paste
- 2 carrots* roughly sliced *(optional)
- 1-½ cup water
- Vegetable oil
- Salt and Pepper
Rice
- 3 cups basmati rice
- ½ cup dried barberries
- 3 tbsp slivered pistachios
- ¼ cup Rosewater
- 2-3 tbsp Bloomed saffron
- 1-2 tbsp sugar
- Butter or vegetable oil
- Salt
- Water
Instructions
Chicken
- Heat oil and sauté the onion in a saucepan over medium heat until translucent.
- Place the chicken in the pan, Sear on all sides until golden brown.
- Add turmeric and tomato paste, sauté until dark red, season with salt and pepper.
- Add carrots and then water, bring to boil and let it simmer on low heat for 40 minutes or until the chicken is fully cooked.
Rice
- Fully wash and then Soak the rice in cool water, add 4 tablespoons of salt, set aside for at least an hour.
- In a large non-stick pot bring 8 cups of water to a rapid boil on medium-high heat. Drain the rice and pour into boiling water. Bring water back to a boil for about 7 minutes. Test to see if the rice is ready. Rice grains should be hard in the center and soft on the outside.
- Drain the rice in a colander and rinse with cool water a few times.
- Wash the rice pot with water. Add oil or butter to the bottom of the pot and place flat bread such as Lavash or pitta. With a large spatula return the parboiled rice into the pot over the bread, building it into a pyramid shape away from the sides of the pot.
- In order to release the steam make 4-5 holes in the rice with the bottom of the spatula.Cook for 7-10 minutes on medium heat until rice starts steaming, pour 1/4 cup of water over the rice, cover, lower heat and steam the rice for about 40-45 minutes.
Barberries
- Wash and rinse the barberries a few times, soak in cool water for 15 minutes, then Drain.
- Also soak the slivered pistachios in rosewater.
- Place 2 tablespoon of butter in a small saucepan, add barberries to the pan, heat it up on a medium-low heat for 2 minutes. Add 2 tablespoons of liquid saffron and pistachios with the rosewater, then sugar to balance the sour taste of barberry. When all Mix thoroughly Don’t let them fry any longer than 30 seconds, Remove from heat and set aside.
Serve
- Transfer a small part of the rice from the top into a bowl and combine with bloomed saffron and the barberry pistachio mix.
- Gently fluff the rice and plate on a large platter, layer with saffron barberrie rice mixture on top. Then Gently remove the tah-dig (bottom bread crust) and serve on a separate plate