Teheran Zeresk

Preparation info
    • Difficulty


Appears in

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.


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


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