Zereshk Polo Ba Morgh, or Persian Barberry Rice with Chicken, is a vibrant and flavorful dish that embodies the heart of Iranian cuisine. The sweet and tart barberries provide a delightful counterpoint to the savory chicken and fluffy saffron rice, creating a truly unforgettable culinary experience. This classic recipe is surprisingly easy to master, even for home cooks unfamiliar with Persian cooking. The beautiful ruby-red barberries scattered throughout the golden rice make it a stunning centerpiece for any meal, perfect for special occasions or a weeknight treat.
Beyond its captivating appearance, Zereshk Polo Ba Morgh offers a harmonious blend of textures and tastes. Tender chicken, fragrant rice infused with saffron, and the tangy burst of barberries combine to create a symphony of flavors. Ready to embark on a delicious journey? Let's dive into the step-by-step process and create this magnificent Persian dish together.
Tools Needed
- Pan
- Pot
- Saucepan
Ingredients
- Chicken
- Saffron
- Salt
- Turmeric
- Black pepper
- Cinnamon
- Garlic powder
- Rice
- Oil
- Butter
- Onion: 1 large
- Green bell pepper
- Tomato paste: 2-3 tablespoons
- Hot water
- Lemon juice
- Barberries
- Sugar
Step-by-Step Instructions
Step 1. Prepare the Chicken and Rice
- Marinate the chicken with saffron, salt, turmeric, black pepper, cinnamon, and garlic powder. Rub it in, put the lid on, and leave it in the fridge for 1 hour.
- Soak the rice in salted water for 2 hours.
- Brown the marinated chicken in a mixture of oil and butter over medium heat. Brown on both sides, remove, and set aside. Don't wash the pan.
Step 2. Cook the Chicken Stew
- Dice one large onion and add it to the pan. Sauté for 2-3 minutes.
- Add a finely chopped green bell pepper and cook for another minute.
- Stir in 2-3 tablespoons of tomato paste and cook to remove the raw taste.
- Return the chicken to the pan. Pour in hot water, cover, and simmer on low heat for 45 minutes.
- For a tangy twist, add some lemon juice and saffron to the chicken stew.
Step 3. Prepare and Cook the Rice and Barberries
- Bring a large pot of water to a boil. Add soaked rice and cook for 6-7 minutes until the rice grains are slightly undercooked. Drain the rice, put it back into the pot, cover, and let it steam for about 30 minutes.
- Add barberries, sugar, and butter to a saucepan and cook on low heat for 2-3 minutes.
- After the rice is ready, make saffron rice by adding some saffron to a portion of the rice. Add some melted butter for taste.
- Add some of the saffron rice to your barberry mixture. Mix it together.
Step 4. Serve
- Serve and enjoy!
Read more: Lebanese Beef Spinach Stew with Peppered Rice: A Winter Delight
Tips
- You can't stop eating!
Nutrition
- Calories: 600-750
- Fat: 25-35g
- Carbs: 70-90g
- Protein: 35-45g
FAQs
1. Can I substitute the chicken with another protein?
Yes! You can use lamb, beef, or even fish instead of chicken. Adjust cooking time accordingly.
2. Where can I find barberries?
Barberries (zereshk) are often found in Middle Eastern grocery stores or online retailers specializing in international foods.
3. What if my rice is too sticky or too dry?
The key is the right rice-to-water ratio. If it's too sticky, use less water next time. If it's too dry, add a little more water.
With its vibrant colors, delightful flavors, and surprisingly simple preparation, Zereshk Polo Ba Morgh is a dish that will impress your family and friends. This recipe offers a delicious introduction to Persian cuisine, showcasing the beauty and balance of its culinary traditions. Enjoy the satisfying reward of a perfectly prepared Zereshk Polo Ba Morgh, a true taste of Persia in your own kitchen!