Zereshk Polo Morgh

About This Recipe

Zereshk Polo Morgh — barberry rice with chicken — is arguably the most beloved dish in Persian cuisine, served at weddings, celebrations and family gatherings across Iran and the Iranian diaspora. It combines two of Persian cooking's greatest achievements: perfectly steamed rice with a glorious crispy crust (tahdig) and a gently spiced, saffron-golden chicken braise. The barberries (zereshk) that give the dish its name are tiny, intensely tart dried fruits that gleam like rubies against the golden rice. Creating the perfect tahdig — the crusty, caramelised rice base that is the most prized element of any Persian meal — requires practice but rewards patience.

Ingredients

Serves 4

• 400 gbasmati rice
• 800 gchicken thighs and drumsticks(bone-in, skin-on)
• 1 largeonion(thinly sliced)
• 0.5 teaspoonground turmeric
• 1 teaspoonground cinnamon
• 0.5 teaspoonground cardamom
• 250 mlchicken stock or water
• 1 pinchsaffron threads(about 0.3g)
• 3 tablespoonsboiling water(for blooming saffron)
• 80 gdried barberries (zereshk)(rinsed)
• 2 tablespoonssugar
• 80 gunsalted butter or ghee(divided)
• 3 tablespoonsvegetable oil
• 1.5 teaspoonsfine salt(plus more for parboiling)
• 0.5 teaspoonblack pepper

Instructions

1. 1

   Bloom the saffron and braise the chicken

   Crush the saffron with a pinch of sugar in a mortar, add 3 tablespoons of boiling water and steep for 15 minutes. In a heavy pot, heat oil over medium-high heat, brown the chicken pieces on all sides (8 minutes) then remove. Sauté the onion in the same pot until golden (10 minutes). Return the chicken, add turmeric, cinnamon, cardamom, salt, pepper, stock and half the saffron water. Cover and simmer on low heat for 40–45 minutes until the chicken is very tender.

   Do not rush the browning — colour on the chicken builds flavour in the braise.

2. 2

   Parboil the rice

   Wash the rice in several changes of water until it runs clear. Soak for 30 minutes in salted cold water, then drain. Bring a large pot of generously salted water to a vigorous boil. Add the rice and cook for 6–7 minutes until almost tender but with a slight bite at the centre. Drain and rinse with cold water.

3. 3

   Create the tahdig

   In a heavy non-stick pot, melt 3 tablespoons of butter or ghee with 2 tablespoons of water over medium heat. When sizzling, add a thin layer of parboiled rice (about a quarter of the total) and gently press flat to cover the base. Mound the remaining rice in a cone shape on top. Use the handle of a wooden spoon to poke 5–6 holes down through the rice to the base for steam to escape.

4. 4

   Steam the rice

   Drape a clean tea towel or double layer of paper towel over the pot rim before placing the lid. Cover and cook over medium heat for 10 minutes, then reduce to the lowest possible heat and cook for a further 35–40 minutes. The base should smell nutty and the rice should be perfectly cooked.

5. 5

   Prepare the barberries and serve

   In a small pan, melt 1 tablespoon of butter over medium heat, add the rinsed barberries and sugar and stir for 2–3 minutes until the berries glisten. Stir in the remaining saffron water. To serve: mound the rice on a platter, scatter the barberries over the top. Invert the pot briefly onto a plate to reveal the golden tahdig alongside. Arrange the chicken pieces around the rice, spooning the braising juices over.

Variations

• •

  Vegetarian version: replace the chicken with roasted butternut squash and chickpeas in a similar spice braise.

• •

  Add slivered toasted almonds and pistachios to the barberry topping for extra texture.

• •

  Make with lamb shanks instead of chicken for an even richer celebratory version.

Storage

Refrigerate leftovers for up to 3 days. The tahdig loses its crunch upon storage but the rice and chicken reheat well. Reheat covered in a low oven or gently in a pot with a splash of water.

Frequently Asked Questions