Persian Barberries Rice with Chicken زرشک پلو با مرغ

Zereshk زرشک is Persian name for dried fruit of barberries. Zeresk is widely cultivated in Iran. It is used in medicines, for preparing jam, tea, syrup, salad, juice and cooking rice or stew.

Zereshk polo is an Iranian classic and ceremonial dish, made with mixed rice with barberries (zereshk) and chicken(morgh مرغ ) in tomato/saffron sauce. This sauce gives wonderful colour to the morgh.

This dish is incredibly tasty, full of flavour and beautiful colour. Currant s are good replacing and substitute for Zereshk. If you do not have access to Persian Zereshk, clik on following link and purchase online your currants and make this uniqe Persian meal.

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Ingredients for polo (rice)

  • 4 cups rice
  • 1 cup zereshk (Barberries), washed
  • 2 Tbsp sugar
  • ½ onion, very finely diced
  • 1-2 potatoes, finely sliced
  • 1 flat bread
  • 30 g butter
  • 1 Tbsp  Persian saffron water ( I know Saffron is expensive, so if you would like reduce amount of saffron, that is fine, however, saffron gives lots of flavour and lovely colour to the meal)
  • DSC_0442.JPG

Ingredients for morgh (chicken)

  • 6 pieces of boneless, skinless chicken breast/thighs
  • 1 ½ medium onion, finely diced
  • 1 orange juice
  • 2 Tbsp tomato paste
  • 1 Tbsp Saffron water
  • 1 Tsp turmeric
  • Salt- cayenne pepper to taste
  • 50 g butter

Preparation
For preparing morgh, first we need to make tomato sauce: melt the butter in a skillet, add tomato paste and saute for 2 minutes, then add squeezed orange juice and saffron water to the tomato and for 1 minute more. Set aside.
Melt the butter in a pan, add diced onions, turmeric, salt and cayenne pepper and saute for 5 minutes. Then, add chicken pieces and let to fry over a medium heat for 10 minutes. Then pour 3 cups of water over the chicken, add tomato sauce and let to cook for 1 hour, stir 1-2 times occasionally.
For making rice: wash the rice then in a bowl dissolve 2 Tbsp salt in 4 cups of cold water and let soak rice for 30 minutes.
Bring the water to a boil, drain salty water of rice and let rice cook for 10 minutes. Then place the par cooked rice in a colander and rinse with tapped water.
Pour some oil in the pot and place thinly sliced potatoes or flat bread in the bottom of pot. Then pour par cooked rice top of the potatoes. Cover the pot and let the rice cook over medium to low heat.
Meanwhile, fry ½ diced onion in a skillet until golden brown. Set aside.
Melt butter In the same skillet, add washed barberries , saffron water and sugar. Saute over low heat for couple of minutes. Then add fried onion, mix together and set aside.
Once rice is ready, transfer it to a platter, garnish with saffron rice, and top with fried barberries and chicken. And from bottom of the rice you will take fried potatoes or bread (tah dig) which is speciality of Persian cuisine.
Enjoy this beautiful dish.

PS: do not forget to like my page and leave a comment 💖

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

6 thoughts on “Persian Barberries Rice with Chicken زرشک پلو با مرغ

  1. This weekend I will try this to see the result. In the meantime I need to ask a question about making” Pickles”! when making “Haft,e, Bijaar”, is it correct to add some white or brown suger ,you think?!

    Like

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