Description
Persian Chicken (Zereshk Polo Ba Morgh) is a fragrant and flavorful traditional Iranian dish featuring tender, slow-simmered chicken infused with warm spices, served over saffron-infused basmati rice mixed with tangy barberries. Accompanied by a refreshing cucumber, tomato, and red onion salad dressed with lemon juice and mint, this meal offers a perfect balance of savory, tart, and aromatic flavors.
Ingredients
Scale
Chicken and Sauce
- 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
Saffron Water & Rice
- 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
Salad
- 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
Instructions
- Prepare saffron water: Sprinkle the ground saffron into a small dish over an ice cube. Allow the ice cube to melt, releasing the vibrant saffron-infused water. Set aside for later use in the chicken and rice.
- Sauté chicken and onion: Heat a few tablespoons of vegetable oil over medium-high heat in a large pot. Combine the turmeric, cinnamon, nutmeg, cardamom, cumin, coriander, and chili powder, then sprinkle some of these spices over the chicken pieces. Sauté the chicken along with the chopped onion in the oil until browned on all sides.
- Add garlic and remaining spices: Add the minced garlic to the pot and cook for about 30 seconds until fragrant. Then add the remaining spices, tomato paste, half of the saffron water, and chicken stock or water to the pot with the chicken and onions.
- Simmer the chicken: Reduce the heat to low and simmer uncovered until the chicken becomes very tender and the sauce thickens and reduces. This slow simmer can take about 4 hours for best flavor and tenderness, but you can cook faster over higher heat if needed.
- Cook the basmati rice: Prepare the basmati rice according to package directions until fully cooked and fluffy.
- Prepare barberries: In a small pan, heat the butter over medium heat. Add the dried barberries and sugar, cooking and stirring quickly for about 30 seconds to soften and sweeten the berries without burning.
- Combine barberries with saffron rice: Transfer all the cooked rice into a serving bowl. Take half a cup of the cooked rice and mix it with the cooked barberries and the reserved saffron water. Spread this saffron-infused barberry rice on top of the plain rice to create a beautiful layered dish.
- Make the salad: Dice the cucumber, tomatoes, and red onion. Toss them with chopped fresh or dried mint, lemon juice, salt, and pepper to taste. Chill the salad until ready to serve alongside the chicken and rice.
Notes
- Slow simmering the chicken for several hours intensifies the flavors and makes the meat melt-in-your-mouth tender, but you can speed up the process by simmering at a higher temperature for about 1 to 1.5 hours if necessary.
- Be careful when sautéing the barberries as they can burn quickly—stir constantly and cook just until they plump slightly.
- Saffron is key for authenticity and flavor; pre-soaking it in ice water helps release its rich color and aroma.
- Bone-in chicken pieces impart more flavor and richness to the broth than boneless.
- You can substitute chicken stock with water if preferred or if you have bone-in chicken for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
Keywords: Persian chicken, Zereshk Polo Ba Morgh, saffron chicken, barberry rice, Iranian cuisine, slow-simmered chicken, basmati rice, Middle Eastern dish
