Name: Persian Chicken with Saffron Rice and Barberries Recipe
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Persian
Ingredients: A few tablespoons vegetable oil; 6 pieces of bone-in chicken (drumsticks or thighs); 1 large yellow onion, chopped; 2 cloves garlic, minced; 1 3/4 teaspoon turmeric; 1/4 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon cardamom; 1/4 teaspoon cumin; 1/4 teaspoon coriander; 1/8 teaspoon chili powder; 2 tablespoons tomato paste; 2 1/2 cups chicken stock (or water if using bone-in chicken); 1/2 of the saffron water (see below); Salt and pepper to taste; 1/4 teaspoon saffron, ground with a pestle and mortar; 1 ice cube; 1 1/2 cups basmati rice (dry); Remaining half of the reserved saffron water; 1/3 cup dried barberries; 1 teaspoon butter; 1/4 teaspoon sugar; 1 cucumber; 2 tomatoes; 1/2 red onion; The juice of one lemon; 1 tablespoon fresh mint, chopped or 1 teaspoon dried; Salt and pepper to taste

Introduction

Persian Chicken, or Zereshk Polo Ba Morgh, is a flavorful and aromatic dish featuring tender saffron-infused chicken served alongside fragrant basmati rice studded with tart barberries. This classic Iranian recipe balances spices, fresh herbs, and a hint of sweetness for a delightful meal that’s perfect for special occasions or a comforting weeknight dinner.

A white plate holds a meal arranged in clear sections: at the bottom, there is a layer of fluffy white rice; on top of the rice, two glossy, brown-orange chicken drumsticks coated in sauce sit side by side, their texture showing bits of herbs and small pieces of cooked garlic. To the right of the chicken, there is a portion of yellow rice mixed with scattered red dried berries, adding a pop of color. Above the rice, fresh green lettuce leaves sit next to a small salad made of red tomatoes and green cucumber pieces, all against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

A few tablespoons vegetable oil

6 pieces of bone-in chicken (drumsticks or thighs)

1 large yellow onion, chopped

2 cloves garlic, minced

1 3/4 teaspoon turmeric

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cardamom

1/4 teaspoon cumin

1/4 teaspoon coriander

1/8 teaspoon chili powder

2 tablespoons tomato paste

2 1/2 cups chicken stock (or water if using bone-in chicken)

1/2 of the saffron water (see below)

Salt and pepper to taste

1/4 teaspoon saffron, ground with a pestle and mortar

1 ice cube

1 1/2 cups basmati rice (dry)

1/3 cup dried barberries

1 teaspoon butter

1/4 teaspoon sugar

1 cucumber

2 tomatoes

1/2 of a red onion

The juice of one lemon

1 tablespoon fresh mint, chopped (or 1 teaspoon dried)

Salt and pepper to taste

Instructions

Step 1: Sprinkle the ground saffron over an ice cube in a small dish and allow the ice cube to melt, creating saffron water. Set aside.

Step 2: Heat the vegetable oil over medium-high heat in a large pot.

Step 3: Combine the turmeric, cinnamon, nutmeg, cardamom, cumin, coriander, and chili powder. Sprinkle a little of this spice mix on the chicken pieces. Sauté the chicken and chopped onion in the oil until browned.

Step 4: Add the minced garlic and cook for about 30 seconds. Then add the remaining spices, tomato paste, half of the saffron water, and chicken stock or water.

Step 5: Reduce heat to low and simmer uncovered until the chicken is very tender and the sauce thickens, about 4 hours. For quicker cooking, simmer at higher heat but watch closely.

Step 6: Cook the basmati rice according to the package instructions.

Step 7: In a small pan, heat the butter over medium heat. Add the dried barberries and sugar, cooking and stirring for about 30 seconds to soften and sweeten them slightly.

Step 8: Pour the cooked rice into a serving bowl. In a separate bowl, mix half a cup of cooked rice with the barberries and the reserved saffron water from earlier. Spread this saffron rice mixture over the top of the plain rice for a beautiful presentation.

Step 9: Dice the cucumber, tomatoes, and red onion. Toss them with fresh or dried mint, lemon juice, salt, and pepper. Chill until ready to serve alongside the chicken and rice.

Tips & Variations

For extra flavor, marinate the chicken with a little yogurt and spices for an hour before cooking.

Substitute dried barberries with fresh cranberries if unavailable, but reduce sugar slightly to balance tartness.

Use chicken thighs for juicier meat or drumsticks for a classic feel.

Add toasted slivered almonds or pistachios on top for crunch and extra richness.

If saffron is unavailable, turmeric will provide color but omit the saffron water.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken thighs or breasts can be used. They will cook faster, so adjust simmering time accordingly, usually about 30-40 minutes until tender.

How do I prepare saffron water?

To prepare saffron water, grind saffron threads with a pestle and mortar, then sprinkle over a small amount of hot or cold water (or in this recipe, an ice cube) and let it steep for 10-15 minutes to release its color and aroma.