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dinner
Zereshk Polo Morgh – Persian Saffron Chicken with Barberry Rice
Iran's most celebrated dish: saffron-infused chicken stew served over jewelled barberry and saffron rice.
⏱ 120 min🔥 620 kcalHard
★4.9(14,200)
16 recipes using chicken — Ghormeh sabzi, kebabs, rice — Iran's 2,500-year culinary tradition.
Persian cuisine is famous for its bold, distinctive flavours. These persian chicken recipes range from quick weeknight dishes ready in under 30 minutes to impressive weekend feasts. Each recipe includes exact ingredient quantities, step-by-step instructions, and full calorie counts per serving.
Iran's most celebrated dish: saffron-infused chicken stew served over jewelled barberry and saffron rice.
Iran's most distinctive stew: chicken slow-braised in a rich, sour-sweet walnut and pomegranate molasses sauce.
Saffron and lemon-marinated chicken kababs — one of Iran's most popular grilled dishes.
A saffron rice cake layered with yogurt-marinated chicken — a showstopping Persian party dish.
Persian saffron-fragrant rice jewelled with tart barberries, served alongside tender braised chicken — Iran's most celebrated celebratory dish.
A legendary Persian stew of chicken or duck simmered in a luxuriously thick sauce of ground walnuts and pomegranate molasses — sweet, sour and deeply rich.
A rich, dark Persian stew of walnuts and pomegranate molasses with chicken — one of Iran's most celebrated dishes.
Juicy chicken marinated in saffron, lemon and onion, grilled over charcoal until golden — one of Iran's most beloved kebabs.
Persian slow-cooked walnut and pomegranate stew with chicken or duck — one of the most distinctive dishes in world cuisine.
Persian saffron and lemon marinated chicken skewers — grilled until charred and served with rice and sumac.
Persian sour chicken stew with walnuts and pomegranate from Gilan province.
Persian saffron rice cake with yogurt and chicken — crispy bottom, fluffy inside.
Persian pomegranate and walnut stew with duck — sweet, sour, nutty, luxurious.
Persian celebration stew — chicken simmered in deeply reduced ground walnuts and pomegranate molasses until rich, glossy, dark.
Iran's beloved tomato-eggplant stew — slow-braised lamb shoulder with fried eggplant, dried limes and saffron in a tart, savory sauce.
Iran's most elegant stew — chicken slow-braised in a dark, sweet-sour gravy of toasted ground walnuts and reduced pomegranate molasses, served over saffron rice.