A beautiful Persian rice dish pairing saffron-scented basmati rice with tender chicken and sweet-tart barberries.
Persian Zereshk Polo ba Morgh is a classic combination of fragrant rice, gently spiced chicken, and jewel-like dried barberries. The chicken is cooked with onions, garlic, turmeric, and black pepper until tender, while the rice absorbs the savoury flavour of the chicken stock.
The dish is distinguished by its colourful presentation and balance of flavours. Barberries are gently sautéed with butter and sugar to soften their sharp, tangy taste. A portion of rice is infused with saffron and layered with the plain white rice, creating a golden contrast. Topped with tender chicken and glossy barberries, this dish is ideal for family meals and special occasions.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
1 kg chicken
3 tbsp butter or oil
2 onions, chopped
4 garlic cloves, minced
1 tsp turmeric
½ tsp black pepper
Salt, to taste
½ cup dried barberries
2 tbsp sugar
3 tbsp butter, for the barberries
Saffron, for the rice
Method
Prepare the Rice: Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
Cook the Chicken: Heat the butter or oil in a large pot. Add the onions and garlic, followed by the chicken, turmeric, salt, and black pepper. Add the chicken stock as needed for cooking and simmer for approximately 25 minutes, until the chicken is tender.
Cook the Rice: Remove the chicken and reserve the chicken stock. Cook the drained rice in the stock until the grains are tender and fluffy, allowing the rice to absorb the savoury flavour.
Prepare the Barberries: Melt 3 tablespoons of butter in a pan over low heat. Add the dried barberries and sugar, then sauté gently for 1–2 minutes. Take care not to burn the delicate berries.
Prepare the Saffron Rice: Mix the saffron with a little cooked rice until the grains take on a golden colour and aroma. Layer the plain white rice with the saffron rice to create a contrasting presentation.
Assemble and Serve: Arrange the tender chicken over the rice and top with the prepared barberries. Serve while warm, allowing the sweet-tart berries to complement the fragrant rice and savoury chicken.
Serve
Serve with Shirazi salad, Mast-o-Khiar (Persian cucumber yogurt), fresh herbs, and lemon wedges. The cool yogurt and fresh accompaniments balance the richness of the chicken and the tanginess of the barberries.