Click on the image, above to submit to Pinterest.
Zereshk Polo ba Morgh (Saffron Chicken with Barberry Rice)
Zereshk Polo ba Morgh (Saffron Chicken with Barberry Rice) is a traditional Iranian recipe for a classic Persian dish of saffron chicken served on a bed of rice with barberries. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Saffron Chicken with Barberry Rice (Zereshk Polo ba Morgh).
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Additional Time:
(+300 minutes marinating)
Serves:
6
Rating: 
Tags : Wild FoodChicken RecipesFowl RecipesIran Recipes
Zereshk (زرشک) is the Persian name for the dried fruit of Berberis vulgaris, which are widely cultivated in Iran; indeed, Iran is the largest producer of zereshk and saffron in the world and the country has its own cultivar of seedless barberry,
Berberis vulgaris var asperma.
Method:
Cut the chicken into serving pieces, combine in a large bowl with the grated onions then season with salt and black pepper. Toss to combine, cover with clingfilm and set aside to marinate for between 4 and 5 hours.
After this time, add the chicken and its cooking liquid to a large pot, cover with water, bring to a simmer and cook for about 80 minutes, or until tender.
Wash the rice then place in a bowl, cover with warm, slightly-salted water and set aside to soak for between 2 and 3 hours. After this time, drain the rice.
Fill a large pan half-full of water and bring to a boil. Stir in the rice and the 1 tsp salt then bring back to a boil and continue boiling until the rice softens slightly. Take off the heat, strain in a colander then wash with warm water.
Place the pan back on the heat, add 2 tbsp the grapeseed oil followed by the rice. Pour 3 tbsp more of the oil over the top then cover the pan with a tight-fitting lid and cook over low heat for about 30 minutes.
Ensure the chicken is done at the same time. Remove the chicken pieces from its cooking pot (reserve the cooking liquid and the onions, but drain the onions from the liquid).
Wash the barberries thoroughly, drain then fry in a small pan with 2 tbsp butter and 1 tbsp sugar. Continue frying for a few minutes, stirring all he while, until the fruit are plump. Now add the chicken cooking liquid. At this point add the saffron and bring to a simmer.
Stir this mixture into the rice until well combined and continue cooking until the liquid has been absorbed. Once done, turn the barberry rice onto a plate, arrange the chicken pieces on top then garnish with the slivered almonds and pistachio nuts.
Serve hot, accompanied by yoghurt.
You can, of course, omit the chicken and simply cook the barberry rice on its own.
%20Recipe)