Description
Zereshk Polo Ba Morgh is a classic Persian chicken dish featuring succulent, spice-infused chicken served alongside fragrant saffron rice adorned with tart barberries, and accompanied by a refreshing Shirazi salad. This showstopper is beloved for its unique blend of aromatic spices and stunning presentation, perfect for a memorable family meal or special occasion.
Ingredients
For the Chicken
- A few tablespoons vegetable oil
- 6 pieces bone-in chicken (drumsticks or thighs)
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 3/4 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/8 teaspoon chili powder
- 2 tablespoons tomato paste
- 2 1/2 cups chicken stock (or water if using bone-in chicken)
- 1/2 of the saffron water (see below)
- Salt and pepper to taste
For the Saffron Water
- 1/4 teaspoon saffron, ground with pestle and mortar
- 1 ice cube
For the Rice
- 1 1/2 cups basmati rice (dry)
- Half of the reserved saffron water
- 1/3 cup dried barberries
- 1 teaspoon butter
- 1/4 teaspoon sugar
For the Shirazi Salad
- 1 cucumber
- 2 tomatoes
- 1/2 red onion
- Juice of one lemon
- 1 tablespoon fresh mint, chopped (or 1 teaspoon dried mint)
- Salt and pepper to taste
Instructions
- Prepare Saffron Water: Place the ground saffron in a small dish and top with an ice cube. Let the ice cube melt completely; this allows the saffron to bloom and infuse the water with its vibrant color and aroma. Set aside.
- Cook the Chicken: Heat vegetable oil over medium-high heat in a large pot. Sprinkle a little of the combined spices over the chicken for extra flavor. Add the chicken pieces and chopped onion to the pot, sautéing until golden brown. Add garlic and sauté for about 30 seconds, then add all of the remaining spices, tomato paste, half of the saffron water, and chicken stock (or water). Season with salt and pepper. Bring to a boil, then reduce heat and simmer uncovered on low for about 4 hours, or until the chicken is fall-off-the-bone tender and the sauce has thickened. You can speed this up by simmering at a higher heat, but slower is better for flavor and texture.
- Cook the Rice: Prepare the basmati rice according to package instructions until fluffy and cooked through.
- Prepare the Barberries: While rice cooks, heat butter in a small pan over medium heat. Add the dried barberries and sugar, stirring gently for about 30 seconds to plump the berries and dissolve the sugar without burning.
- Assemble the Rice: Once the rice is ready, transfer to a serving dish. In a small bowl, mix about 1/2 cup cooked rice with the prepared barberries and reserved saffron water. Spread this colorful saffron barberry rice over the remainder of the white rice for a striking presentation.
- Make the Shirazi Salad: Dice the cucumber, tomatoes, and red onion. Toss together with fresh mint, lemon juice, salt, and pepper. Mix well and chill until ready to serve.
- Serve: Plate the tender chicken with its rich sauce alongside the saffron barberry rice. Add a generous helping of Shirazi salad on the side for a refreshing finish.
Notes
- If you can’t find barberries, try substituting dried cranberries for a similar tart pop.
- Slow cooking the chicken intensifies both flavor and tenderness; if short on time, simmer for at least 1-2 hours.
- For extra fragrance, add a bay leaf or cinnamon stick while simmering the chicken.
- Saffron water is essential for authentic color and taste—don’t skip this step!
- Shirazi salad is best served chilled for contrast against the warm rice and chicken.
- Prep Time: 1 hour
- Cook Time: 4 hours
- Category: Main-course
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 580
- Sugar: 7g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 120mg
