Zereshk Polo is a traditional Iranian recipe for a classic dish of layered plain and saffron rice served garnished with a barberry stew and chicken pieces. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Zereshk Polo.
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This traditional Persian dish combines fluffy basmati rice with a tangy and sweet blend of zereshk (dried barberries), saffron, and slivered almonds. The dish is often paired with chicken or lamb and can be found in many Iranian restaurants across the globe.
Ingredients:
For the Chicken:
10 Chicken thighs (with bones and skin)
4 tbsp Olive oil
1 Onion, finely diced
1 tsp ground turmeric
1/2 tsp freshly-Ground black pepper
Water
2 tbsp Tomato purée
Salt, to taste
For the Rice:
600g White basmati rice, soaked and rinsed
Water
Salt
Neutral oil
Saffron water
For the Barberries: dried barberries, rinsed
1 tbsp Butter
1 tbsp Sugar
Saffron water (4 tbsp warm water mixed with 12 saffron threads)
Garnish:
Slivered pistachios or almonds
Method:
Place a large frying pan over medium heat. Add 1 tbsp olive oil, followed by the diced onion and fry for about 5 minutes, until translucent. Scatter over the turmeric and ground pepper and continue for for 2 more minutes more. Remove the onions from the pan with a slotted spoon and set aside.
In the same pan, add 1 tbsp olive oil and heat over medium-high heat. Add chicken (meat, bones and skin) and cook for 5 minutes on each side. Return the onions to the pan and add enough water to cover the chicken. Cover the pan and simmer over low heat for 60 minutes.
Cook rice:
While the chicken is cooking, rinse the basmati rice and soak it in water for at least one hour. In a large pot, bring 1.5l of water and salt to a boil. Drain the rice and add it to the boiling water. Boil for 6-8 minutes or until slightly softened. Drain the rice in a colander and set it aside.
To Create Tah-dig: In a non-stick pot, add 2 tbsp oil. In a small bowl, 200g lightly cooked rice with 1 tbsp of saffron water mixture. Spread this mixture evenly in the bottom of the pot to create the crispy rice known as Tah-dig.
Pour the remainder of the par-cooked rice into the pot and lightly fluff it with a fork. Drizzle the remaining 2 tbsp oil evenly over the top of the rice. Pour 60ml of water over the rice. Wrap the pot’s lid with a clean towel and place it on top of the pot. Let the rice steam over medium-low heat for 45 minutes. Then, pour the remaining 1 tbsp saffron water over the top of the rice. Turn off the heat and allow the rice to sit for 5 minutes before serving.
For the barberry sauce: Rinse the barberries and set them aside. In a small saucepan, melt 1 tbsp butter. Add the barberries, sugar, and remaining saffron water. Stir over low heat until the sugar dissolves and the barberries brighten up (about 2–4). Be careful not to burn the berries during this step.
Assemble and serve: Select a large serving platter and place it on top of the pot. Carefully and swiftly invert the rice onto the platter. Decorate the edges and top of the rice with the barberries and garnish with slivered pistachios or almonds. Arrange the chicken pieces around the rice and serve hot.
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