Name: Zereshk Polo Morgh (Persian Barberry Rice With Chicken)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Cuisine: Persian
Ingredients: 4 cups of rice; 1 cup of barberry; 4 pieces of chicken breast or thigh; 1 onion; 2 cloves of garlic; 25 grams of butter; Liquid oil; 1 tablespoon of lemon juice; 1 tablespoon rose water; 2 teaspoons of boiled saffron; tablespoons of tomato paste; 1 tablespoon of sugar; pistachio slices; salt and black pepper

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.

Table of Contents

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What is Persian Zereshk Polo Morgh?
How to cook zereshk polo ba morgh
How is Zereshk Polo ba Morgh served?
Secrets of cooking zereshk polow recipe
Conclusion

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
1 onion
2 cloves of garlic
25 grams of butter
Liquid oil
1 tablespoon of lemon juice
1 tablespoon rose water
2 teaspoons of boiled saffron
2 tablespoons of tomato paste
1 tablespoon of sugar
pistachio slices
salt and black pepper

Preparation time of Ingredients is about 30 minutes
And the cooking and waiting time is about 1 hour and 30 minutes.
You can serve zereshk polo with chicken for lunch and dinner.

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.

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.

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.

Secrets of cooking zereshk polow recipe

The chicken pieces should be fried before cooking for a better flavor of barberry rice, and water should be added after the chicken turns golden.
Cook the chicken solely with salt and pepper, then season it with just enough saffron paste.
Cleaning the chicken should avoid removing the skin since the flavor of the chicken is doubled by the skin.
When the sugar grains have completely dissolved in the liquid, remove the pan from the heat immediately to avoid coloring the food and getting nice-looking barberries.
When the sugar grains have completely dissolved in the liquid, remove the pan from the heat immediately to avoid coloring the food and getting nice-looking barberries.
Pistachio slices shouldn’t be added when the food is still hot since heat causes the nuts’ color to entirely shift and lose its unique hue.
Depending on your preference, you can add a little carrot and bell pepper to the chicken to make it sour.
Saffron can be heated with barberry, sugar, and butter before the butter has completely melted for a richer color. After a few minutes, add half a glass of water, and then remove the pan from the fire.
Saffron should not be heated to a high temperature as this would destroy its scent.
To avoid the blackberries sticking to the rice and giving the meal a sour and sweet flavor, sprinkle sugar on the barberry gently while it roasts.
Avoid roasting barberries over high heat since this makes them dry up and makes them adhere to your teeth when you eat them.
A spoonful of sliced pistachios is added to saffron barberry rice to enhance its aesthetic appeal.
When boiling chicken, use enough water to ensure that the stock is entirely thick.
You may add some sour plum to the chicken sauce if you want a sour flavor.It is preferable to cut the right chicken into four or eight pieces before cooking it in Persian saffron rice with barberries. This should be done in accordance with your preferences and the crowd size.
It’s a good idea to season the chickens the night before if you’re making Persian zereshk polo ba morgh majlesi. By doing this, the chicken’s unpleasant odor will be eliminated and the dish will taste better.
The amount of water in this meal varies depending on how it is prepared and served. This food loses quality when there is a lot of water present, and it becomes dry when there isn’t enough water. In order to prevent the food from losing too much water while cooking, it is essential to lower the heat once you have added the appropriate amount of water to the dish.
Using roasted barberries in butter is one of the ways to improve the flavor of Iranian zereshk polo with chicken. To make this, add the barberry to the pan with the butter, but don’t let it melt fully. Butter will get black and burn if it is kept on the stove for an excessively long time. Additionally, keep in mind to finish by roasting the barberry for 1 minute to prevent a significant change in flavor and color.

Conclusion

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.

Zereshk Polo Ba Morgh Recipe (Persian Barberry Rice With Chicken)

What is Persian Zereshk Polo Morgh?