One of the famous dishes in Persian cuisine is Zereshk Polo Ba Morgh. The ingredients for Zereshk Polo Morgh include chicken, rice, barberry, and saffron. All Iranians adore this straightforward but excellent cuisine. Persian barberry rice with chicken is one of the mixed rice meals that is served at weddings, huge Persian dinner parties, and other festive occasions and festivals is this one.
What is Persian Zereshk Polo Morgh?
What is barberry rice? “Persian barberry rice with chicken” is what Zereshk Polo Ba Morgh is actually called. In Farsi, “Polo” is what is typically meant when rice is combined with additional ingredients, in this case rice and barberries.
This meal is typically a must at all Persian events, including tiny birthday parties, lavish Persian weddings, funerals, and memorial ceremonies. Zereshk polo with chicken is a well-liked option for donations and distribution as Nazri at holy occasions like Ashura. Zereshk Polo Morgh is made in a straightforward and basic manner.
How to cook zereshk polo ba morgh
In comparison to other Persian recipes, Zereshk Polo ba Morgh (barberry rice with chicken) has a relatively straightforward notion. This recipe’s major ingredient, the chicken, is cooked separately in a tomato-saffron sauce, making it simple to prepare in big quantities. Zereshk Polo Ba Morgh is a popular “mehmooni,” or party rice dish, in Iran because of this it’s called zereshk polo ba morgh majlesi. This celebratory rice is piled with red zereshk berries and golden fried onions, then steamed before being topped with almonds and/or pistachios. Be with us with Persian zereshk polo ba morgh recipe.
Ingredients / 4 People
4 cups of rice
1 cup of barberry
4 pieces of chicken breast or thigh
2 cloves of garlic
25 grams of butter
1 tablespoon of lemon juice
1 tablespoon rose water
2 teaspoons of boiled saffron
2 tablespoons of tomato paste
1 tablespoon of sugar
salt and black pepper
Step 1: cooking chicken
To cook Iranian zereshk polo with chicken, finely cut the onion first. Then, cook the chopped chicken in a saucepan with 2 tablespoons of oil over medium heat for 15 to 20 minutes, or until the onion is totally moist and the chicken is tasty, with the turmeric, salt, and pepper.
The next step is to add the chicken to roughly 4 glasses of water; naturally, bear in mind that the chicken should not be entirely covered in water so that you end up with a thick stew after cooking. Wait until there are two glasses of water before boiling the chicken after roasting it for 15 minutes.
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Step 2: Fry the chicken
At this stage of Persian zereshk polo recipe, put a teaspoon of oil in a different pan after ensuring the chicken is properly cooked. Two spoons of tomato paste should be added, mixed thoroughly, and then fried in oil for one minute, or until it turns color and the raw smell goes away.
Add two teaspoons of brewed saffron, one tablespoon of lemon juice, one tablespoon of rose water, and finally.
At this point, roast the ingredients for 10 minutes over a low heat, stirring often, until the mixture is combined with the chicken and the stew thickens and firms up.
Step 3: Prepare the rice (Polo)
Completely wash the rice, add 4 teaspoons of salt, and soak it in cold water for at least an hour. 8 cups of water are quickly brought to a boil in a big nonstick saucepan over medium-high heat. Pour the rice into the boiling water after draining. For roughly 7 minutes, re-boil the water. Check the rice to determine whether it is ready. Rice grains should have a firm center and a soft outer layer. In a colander, rinse the rice several times with cold water after draining.
In a colander, rinse the rice several times with cold water after draining. With water, clean the rice pot. Return the parboiled rice to the pot over the bread using a wide spatula, forming it into a pyramid shape away from the pot’s sides. Make four to five holes in the rice with the bottom of the spatula to release the steam. Cook the rice for 7 to 10 minutes over medium heat until it begins to steam. Then, add 1/4 cup of water, cover the pan, turn the heat down, and let the rice steam for 40 to 45 minutes.
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Step 4: Prepare barberry
Then, add the cleaned barberries and the combination of saffron, sugar, and rose water to a separate pan, add 25 grams of butter and 1 spoon of liquid oil, and cook until well-done before turning off the heat.
In this step of the barberry rice recipe, the roasted barberry is combined with saffron rice and pistachio pieces. The mixture of ingredients and rice should then be cooked on low heat until it is ready to be served with chicken stew.
How is Zereshk Polo ba Morgh served?
It’s time to serve the barberry rice with saffron chicken you prepared after reading about how to make zereshk polo morgh and tips for improving its flavor. The two approaches listed below can be used to serve Persian saffron roast chicken & barberry rice at events and parties.
The first method
The rice is first placed on a plate, then the chicken pieces are placed next to the plate and decorated with saffron rice and barberries. Once you’ve done so, strain the chicken stock or stew sauce to remove all of the onions and veggies. Pour the food sauce onto the dish next, allowing each guest to add it to their meal as they like.
The second method
Rice should be placed in the dish and then decorated with barberries and saffron rice. After putting the birds in separate plates and putting the sauce through a strainer, you may serve them.
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Secrets of cooking zereshk polow recipe
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Now that you know several different methods to cook barberry rice with chicken, get to work and create a delectable supper. You can be sure that this time you’ll try something new! One of the varieties of Iranian assembly foods that are cooked throughout many family gatherings and other events is barberry rice with chicken.
Do you have any prior knowledge of how to make Iranian zereshk polo ba morgh? Please let us know if you have any queries or run into any difficulties when creating delicious Iranian cuisine.