Teheran Zeresk

Name: Teheran Zeresk
Cuisine: Persian
Ingredients: ¼ teaspoon powdered saffron or ½ teaspoon pistils; Salt and black pepper; 2 teacups (500 g/1 lb) basmati rice; 30–60 g (1–2 oz) dried barberries, washed; 300 ml (½ pint) yoghourt; 1 large roasting chicken, jointed; 4 tablespoons butter or oil; 1 egg, lightly beaten

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This wonderful chicken polo is given extra quality and excitement by the barberries, sour little red berries called zeresk in Persian.

Ingredients

1 large roasting chicken, jointed
4 tablespoons butter or oil
300 ml

Asia
Iran
Persia
Main course
Gluten-free
Southeast Asia

Method

Sauté chicken pieces in 2 tablespoons butter or oil in a large saucepan until coloured all over. Add water to cover and simmer gently until very tender. Allow to cool. Bone the chicken pieces. In a large bowl mix yoghourt and egg with saffron mixed with a little water (pistils should be crushed with