Persian Chicken (Zereshk Polo Ba Morgh) Recipe

Persian Chicken (Zereshk Polo Ba Morgh) is a showstopping Iranian classic that celebrates the perfect marriage of juicy spiced chicken, jeweled saffron rice, and tart, ruby-red barberries. This dish bursts with contrasting colors and bright flavors, filling your kitchen with the irresistible aroma of saffron and spices. Every forkful feels festive, making it just as special for a holiday gathering as it is for a cozy family meal. When you crave a meal that’s both comforting and captivating, Persian Chicken (Zereshk Polo Ba Morgh) truly delivers.

Ingredients You’ll Need

This gorgeous dish comes together with a handful of thoughtful, vibrant ingredients. Each one plays a starring role, from golden saffron threads to the essential drumsticks, creating the color, flavor, and aroma that make Persian Chicken (Zereshk Polo Ba Morgh) unforgettable.

• Vegetable oil: Helps brown the chicken beautifully and provides a neutral base for the spices.
• Bone-in chicken (thighs or drumsticks): Makes the dish extra juicy as it simmers and lets the flavors really soak in.
• Yellow onion: Adds a rich sweetness to the sauce as it caramelizes.
• Garlic: Brings aromatic depth to the dish and boosts all the spices.
• Turmeric: Gives that signature golden color and earthy warmth.
• Cinnamon, nutmeg, cardamom, cumin, coriander, chili powder: Each spice brings its own hint of sweetness, heat, or complexity, making the sauce layered and fragrant.
• Tomato paste: Deepens the sauce with a subtle tang and color.
• Chicken stock (or water if using bone-in chicken): Enriches the simmering sauce and ensures super-tender meat.
• Saffron water: This is the secret to that unmistakable floral, earthy taste and gorgeous hue.
• Salt and pepper: Essential for seasoning all the elements perfectly.
• Saffron (for saffron water): Use high-quality saffron threads for maximum color and flavor.
• Ice cube: Helps gently release the saffron’s natural color and aroma for the saffron water.
• Basmati rice: Its long grains are fluffy and beautifully aromatic, perfect for Persian rice dishes.
• Dried barberries: Tart and jewel-like, these are the signature Persian touch that makes the rice memorable.
• Butter: Enriches the barberries and helps them plump up during cooking.
• Sugar: Just a pinch to balance the barberries’ tartness.
• Cucumber, tomatoes, red onion (for Shirazi Salad): Crisp, hydrating, and refreshing alongside the rich chicken.
• Lemon juice: Brightens up the salad with a citrusy tang.
• Fresh mint (or dried): Adds aromatic lift and classic Persian flavor to the salad.
• Salt and pepper: To taste, to keep each salad bite lively and well-balanced.

How to Make Persian Chicken (Zereshk Polo Ba Morgh)

Step 1: Make Saffron Water

Start by grinding your saffron threads to release their delightful aroma. Sprinkle the powder over an ice cube in a small dish and let it sit until the ice melts completely. This method gently draws out all that golden flavor and color, so the liquid sparkles with saffron’s signature brilliance. Set it aside for later — you’ll use half for the chicken and half for the rice.

Step 2: Sear the Chicken and Onion

Warm vegetable oil in a large pot over medium-high heat. Mix all the soothing spices together, then sprinkle a little on each piece of chicken. Add the chicken and chopped yellow onion to the pot, letting everything sizzle until pieces are deliciously golden and the onions start to caramelize. This quick browning step locks in flavor and gives the finished dish beautiful color.

Step 3: Build the Sauce

Dust in the minced garlic and let it cook for about 30 seconds, just until fragrant — you don’t want it to burn. Then add the rest of your spice mixture, tomato paste, half the saffron water, and all the chicken stock (or water). Stir everything together to combine, then bring it to a light simmer.

Step 4: Braise Low and Slow

Turn the heat down and let the chicken simmer gently, uncovered, for up to 4 hours. The goal is meltingly tender meat and a thick, intensely flavorful sauce. If life is busy, you can cook it faster at a higher heat, but if you have the time, that long, slow braise is absolutely worth the wait for Persian Chicken (Zereshk Polo Ba Morgh).

Step 5: Make the Rice

While your chicken braises, cook basmati rice according to the package instructions so it turns out fluffy and separate. Meanwhile, in a small pan, melt the butter and add barberries and sugar. Give them a quick stir for thirty seconds — they’ll plump up and turn gorgeously shiny. Once the rice is ready, transfer it to a serving dish. Take about half a cup of the rice and mix it with the sautéed barberries and the rest of your saffron water, then spread that golden mixture over the rice for a pop of color.

Step 6: Prepare the Shirazi Salad

Dice the cucumber, tomatoes, and red onion finely, and toss them with lemon juice, chopped mint (fresh or dried), and salt and pepper to taste. Pop this lovely salad in the fridge while everything else finishes up, so it’s perfectly chilled and refreshing alongside your main dish.

How to Serve Persian Chicken (Zereshk Polo Ba Morgh)

Garnishes

A scattering of extra barberries, a good pinch of toasted slivered almonds or pistachios, and a final drizzle of reserved saffron water makes this dish look like it belongs at a Persian feast. Even a little sprinkle of fresh chopped parsley or mint takes both the flavor and the presentation up a notch. The burst of color and crunch sets off the tender chicken and fluffy rice wonderfully.

Side Dishes

Persian Chicken (Zereshk Polo Ba Morgh) absolutely shines with Shirazi salad on the side — the crisp vegetables and bright lemon cut through the rich, spiced sauce perfectly. Consider serving cool yogurt with cucumber (mast-o khiar), or a platter of fresh herbs (sabzi khordan) and radish for extra freshness and a deliciously authentic Persian experience.

Creative Ways to Present

Try plating the chicken pieces on a large platter, nestling them right into a bed of golden rice, then topping everything with a stripe of saffron barberry rice for maximum color. For a dinner party, serve in individual shallow bowls, spooning plenty of sauce around each piece, and finish with barberries and a squeeze of fresh lemon. Or, for a more casual meal, let everyone help themselves family-style and build their perfect bowl.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Transfer the chicken and sauce into an airtight container and keep them in the fridge for up to four days. Store rice and salad separately if you can, so each component stays fresh and delicious when you’re ready for round two. A quick stir and a gentle reheat is all it takes to bring them back to life.

Freezing

Both the chicken and sauce freeze beautifully, making Persian Chicken (Zereshk Polo Ba Morgh) an ideal make-ahead dinner. Just pop cooled portions into freezer-friendly containers and freeze for up to three months. Defrost overnight in the fridge — you’ll be grateful to find this gorgeous meal ready and waiting for you on a busy night!

Reheating

Reheat the chicken and sauce over low heat on the stove, adding a little extra chicken stock or water if the sauce has thickened too much in the fridge. To reheat the rice, sprinkle it lightly with water and warm it gently, covered, in the microwave or on the stovetop — this will help restore its fluffy texture. Always assemble the salad fresh for the best texture and taste.

FAQs

What are barberries, and can I substitute something else?

Barberries are small, tart red berries essential to Persian cooking, especially in Persian Chicken (Zereshk Polo Ba Morgh)! If you can’t get them, try a mix of dried cranberries and a little lemon zest. The flavor won’t be quite the same, but it will add a pleasant burst of tang and color to your rice.

Do I really need saffron for this recipe?

For authentic Persian Chicken (Zereshk Polo Ba Morgh), saffron is what brings the iconic color and that heady, subtle flavor. Luckily, a little goes a long way! If you must, turmeric can give a similar hue but won’t have the floral notes of real saffron.

Can I use boneless, skinless chicken?

You can, but bone-in chicken (thighs or drumsticks) will make your sauce richer and produce that melt-in-your-mouth quality after hours of gentle braising. If you do use boneless, reduce the cooking time so the chicken doesn’t dry out.

Is it possible to make this dish vegetarian?

Absolutely! Substitute firm tofu or jackfruit for the chicken, use vegetable broth, and be generous with the spices, saffron, and barberries. The flavors of the sauce and rice are just as satisfying and celebratory, even without meat.

Can I make the components in advance?

Yes! Persian Chicken (Zereshk Polo Ba Morgh) is perfect for prepping ahead. Both the chicken and rice reheat well, making them ideal for dinner parties or weekly meal prep. Just toss together the fresh salad right before serving for a burst of crunch and brightness.

Final Thoughts

If you’re ready to bring some true Persian flair into your kitchen, Persian Chicken (Zereshk Polo Ba Morgh) deserves the spotlight. It’s colorful, aromatic, and guaranteed to wow at your table. Give it a try — you’ll fall for those gorgeous saffron notes, vibrant barberries, and the kind of cozy, layered flavor you’ll crave again and again.

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