Zereshk Polo bā Morgh

Name: Zereshk Polo bā Morgh (Saffron Barberry Rice with Braised Chicken)
Cuisine: Iranian
Ingredients: 2 tablespoons olive oil; 4 chicken thighs (about 1½ lb/680 g total), bone in and skin on; 1 onion, diced; 1 teaspoon ground turmeric; 2 tablespoons tomato paste; ½ teaspoon ground black pepper; 2 teaspoons saffron threads, ground and bloomed with 6 tablespoons (90 ml) hot water, divided; 8¼ cups (2 l) water, divided; 2 tablespoons sea salt; 2 cups (400 g) basmati rice, soaked for 1 hour and rinsed; 5 tablespoons (75 ml) neutral oil, divided; 2 tablespoons unsalted butter; ⅔ cup (40 g) dried barberries, rinsed; 2–4 tablespoons (25–50 g) sugar, to taste; 3 tablespoons saffron water; 1 tablespoon pistachios, coarsely chopped

Saffron Barberry Rice with Braised Chicken

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Bitter & Sweet

By Omid Roustaei and Lauren Ko

Published 2025

About

At the heart of zereshk polo lie the barberries, vibrant and tangy, their bright colors adding a visual feast to the dish. These tart berries are balanced by butter and sugar, and a glistening touch of saffron adds opulence. The barberries are generously layered within fluffy rice, and the whole is topped with succulent chicken to create a sensual feast.

Ingredients

Asia
Americas
Iran
United States
Main course
Gluten-free

Ingredients

Method