zereshk polo ba morgh
Zereshk Polo Ba Morgh is a Persian rice dish made with fluffy rice, tart barberries, fragrant saffron, and tender chicken. The chicken gets its flavor from orange juice, orange zest, saffron, and warm spices, while a little sugar balances the tartness of the barberries.
It is a beautiful dish for a family meal or a special gathering, but the method is simple enough to make at home.
What Is Zereshk Polo Ba Morgh?
Zereshk Polo Ba Morgh is made with four main ingredients: rice, chicken, barberries, and saffron. The fluffy rice is served with sweet-tart barberries and saffron rice, alongside tender chicken cooked with citrus and spices.
Ingredients
The main ingredients are simple, but each one has an important role in the final dish.
- Rice: We use standard rice-cooker cups for measuring the rice.
- Chicken: One medium whole chicken, cut into pieces.
- Barberries: These small, tart dried berries give the rice its signature flavor.
- Saffron: Brewed saffron adds color and a delicate aroma.
- Orange juice and orange zest: These give the chicken a fresh citrus flavor.
- Sugar: Balances the tartness of the barberries.
- Spices: Cinnamon, turmeric, sumac, black pepper, red pepper, and dried thyme season the chicken.
- Bay leaves: Add a subtle aroma while the chicken cooks.
- Oil: Used for the chicken, barberries, and rice.
How to Make Zereshk Polo Ba Morgh
1. Marinate the Chicken
Cut the chicken into pieces and pat them completely dry with paper towels.
Place the chicken in a large bowl and add the cinnamon, turmeric, sumac, black pepper, red pepper, dried thyme, 1 teaspoon salt, vegetable oil, brewed saffron, and 100 ml orange juice. Mix well until every piece is evenly coated. Cover the bowl and refrigerate for 30 minutes.
2. Cook the Chicken
Heat a large skillet until very hot. Add the marinated chicken along with all the marinade and orange juice. Add the grated orange zest and bay leaves, then reduce the heat to low and cover.
After about 20 minutes, turn the chicken pieces over. Cover again and continue cooking over low heat for about 40–45 minutes total, or until the chicken is tender and fully cooked. There should be little to no liquid left in the skillet.
3. Prepare the Barberries
Rinse the barberries and drain them well.
Heat a small skillet over medium heat. Add the barberries and a little oil, then sauté briefly. Add the sugar and stir for another short time, just until the barberries are glossy and slightly softened.
Do not cook them for too long. Barberries can burn quickly and become bitter.
4. Cook the Rice
Rinse the rice several times until the water runs mostly clear. Soak the rice in salted water for about 30 minutes.
Bring a large pot of water to a boil. Drain the soaked rice and add it to the boiling water. Cook until the outside of the grains is soft while the center is still slightly firm. The cooking time varies depending on the type of rice, so use the texture of the grains as your guide.
Drain the rice well.
Add a little water and oil to the pot. Once heated, gently add the drained rice. Use the handle of a wooden spoon to make a few holes in the rice to help the steam circulate.
Drizzle about 5 tablespoons of oil over the rice. Cover the pot and cook over low heat for about 40 minutes, until the rice is fluffy and fully cooked.
5. Add the Saffron and Barberries
When the rice is ready to serve, transfer the white rice to a serving dish.
Mix some of the cooked rice with brewed saffron and spoon the saffron rice over the top. Add the prepared barberries as a topping, along with more saffron rice for decoration.
6. Serve
Arrange the chicken around the rice and serve warm.
The combination of fluffy rice, tart barberries, fragrant saffron, and tender citrus-seasoned chicken makes this a beautiful and flavorful Persian meal.
Tips for the Best Zereshk Polo Ba Morgh
- Dry the chicken well: This helps the chicken cook properly once it goes into the hot skillet.
- Watch the barberries: They only need a short time over the heat. Overcooking can make them bitter.
- Use the rice as your guide: Different types of rice cook at different rates, so check the grains rather than relying on a fixed parboiling time.
Zereshk Polo Ba Morgh
Course: Persian Foods4
servings30
minutes45
minutes1
hour15
minutesA Persian rice dish made with fluffy rice, tart barberries, saffron, and tender chicken seasoned with orange juice, orange zest, and warm spices.
Ingredients
4 rice-cooker cups rice (about 720 ml)
1 medium whole chicken, cut into pieces
½ cup barberries, rinsed and drained
100 ml orange juice
Brewed saffron, as needed
Vegetable oil, as needed
1 teaspoon salt
Brewed saffron, as needed
Vegetable oil, as needed
1 tablespoon sugar
3 bay leaves
Grated orange zest, as needed
1 teaspoon ground cinnamon
1 teaspoon turmeric
1 teaspoon sumac
1 teaspoon black pepper
1 teaspoon red pepper
2 teaspoons dried thyme
Directions
Marinate the chicken: Pat the chicken pieces completely dry. Place them in a large bowl with the spices, salt, oil, brewed saffron, and orange juice. Mix well until evenly coated. Cover and refrigerate for 30 minutes.- Cook the chicken: Heat a large skillet until very hot. Add the marinated chicken with all the marinade and orange juice. Add the orange zest and bay leaves, cover, and cook over low heat. After 20 minutes, turn the chicken pieces over and continue cooking for 40–45 minutes total, until tender and fully cooked.
- Turn and finish the chicken: Turn the chicken pieces over. Cover again and continue cooking over low heat until tender and fully cooked, about 40–45 minutes total. There should be little to no liquid left in the skillet.
- Prepare the barberries: Heat a small skillet over medium heat. Add the barberries and a little oil and sauté briefly. Add the sugar and stir for another short time. Do not overcook them, as they can burn quickly and become bitter.
- Cook the rice: Rinse the rice until the water runs mostly clear and soak it in salted water for about 30 minutes. Drain the soaked rice and add it to a large pot of boiling water. Cook until the outside of the grains is soft while the center is still slightly firm. Drain well.
- Finish cooking the rice: Add a little water and oil to the pot and heat it. Gently add the drained rice. Use the handle of a wooden spoon to make a few holes in the rice. Drizzle about 5 tablespoons of oil over the rice, cover, and cook over low heat for about 40 minutes, until fluffy and fully cooked.
- Serve: Transfer the white rice to a serving dish. Mix some of the cooked rice with brewed saffron and spoon it over the top. Add the prepared barberries as a topping and arrange the chicken around the rice. Serve warm.
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