Zereshk Polo ba Morgh: Iranian Barberry Rice with Saffron Chicken

  • Total time - 2 hours 15 minutes
  • Active preparation - 30 minutes
  • Braising time - 1 hour 30 minutes
  • Servings: 4
  • Country: Iran
Iranian Zereshk Polo ba Morgh rice with ruby-red barberries and saffron chicken.

Zereshk Polo ba Morgh is a celebratory dish. The chicken is traditionally slow-cooked in a rich, aromatic sauce with onion, turmeric, tomato paste, and, crucially, saffron. This results in incredibly tender and flavourful meat.

Barberries (Zereshk) are small, tart dried fruits. Before serving, they are briefly sautéed with sugar and saffron, which 'revives' them and mellows their sourness. The result is visually impressive and perfectly balanced in taste.

Ingredients

Saffron Chicken (Morgh)

  • 4 pieces chicken thighs, bone-in and skin-on (or off)
  • 1 large piece yellow onion, sliced
  • 3 tbsp olive oil or ghee
  • 1 tsp turmeric
  • 2 tbsp tomato paste
  • 1 tbsp lime or lemon juice
  • 2 cups boiling water or chicken broth
  • to taste salt and black pepper

Saffron and Rice

  • 2 cups Basmati rice, rinsed and soaked in salted water (min. 30 minutes)
  • 0.5 tsp saffron threads, crushed
  • 0.25 cups hot water (for saffron)
  • 2 tbsp butter or ghee (for Tahdig)

Barberries (Zereshk) and Garnish

  • 0.5 cups dried barberries (Zereshk), rinsed and drained
  • 1 tbsp granulated sugar (or powdered)
  • 1 tbsp butter
  • 2 tbsp almond and pistachio slivers (optional)

Instructions

Step 1: Preparing Saffron and Chicken

Crush the saffron threads in a mortar or with the back of a spoon. Pour 1/4 cup of hot water over them and set aside to 'bloom'.

Season the chicken thighs with salt and pepper. Heat the oil in a large pan and sear the chicken on all sides until golden. Remove from the pan and set aside.

To the same pan, add the onion and fry until soft. Add the turmeric and tomato paste and fry for 1 minute until the paste darkens in colour.

Step 2: Braising the Chicken (Morgh)

Return the chicken to the pan. Add the hot water/broth, 3 tbsp of the saffron water, and the lime juice. Season the sauce with salt and pepper.

Bring to a boil, then reduce the heat to the lowest setting, cover, and braise for 1 hour to 1 hour 30 minutes until the chicken is very tender and the sauce has thickened.

Step 3: Cooking the Rice (Polo)

Drain the soaked Basmati rice. Bring a large amount of salted water to a boil in a large pot. Add the rice and cook for 6-8 minutes until it is soft on the outside and 'al dente' inside. Drain and rinse with cold water.

In the rice pot, heat the butter/ghee and add the remaining saffron water. Place potatoes or a thin layer of rice on the bottom (for Tahdig - the crust).

Pour the rest of the drained rice into the pot. Make several 'chimneys' in the rice. Cover with a towel-wrapped lid and steam for 45 minutes over the lowest possible heat.

Step 4: Preparing Barberries (Zereshk) and Serving

Rinse the barberries (Zereshk) to remove any dust. Melt the butter in a small pan. Add the barberries, sugar, and 1 tbsp of saffron water. Quickly sauté for 1-2 minutes until the barberries start to 'bloom'. Do not overcook, or they will turn bitter.

Take about 3-4 tbsp of the cooked rice and mix it with the remaining saffron water. Mix with the barberries and nuts (if using).

Transfer the rice to a large serving platter. Top with the saffron rice and barberry mixture, and place the Tahdig (crust) on the side. Serve the chicken thighs next to the rice and pour the rich saffron sauce over them.