Persian Chicken (Zereshk Polo Ba Morgh) Recipe

Introduction

Persian Chicken, or Zereshk Polo Ba Morgh, is a flavorful and aromatic dish featuring tender chicken simmered with warm spices, served alongside fragrant saffron rice dotted with tangy barberries. This classic Iranian meal is balanced with a fresh Shirazi salad, making it a delightful experience for your taste buds.

Ingredients

• For the Chicken:
• 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
• For the Saffron Water:
• 1/4 teaspoon saffron, ground
• 1 ice cube
• Rice Ingredients:
• 1 1/2 cups basmati rice (dry)
• Half of the reserved saffron water
• 1/3 cup dried barberries
• 1 teaspoon butter
• 1/4 teaspoon sugar
• Shirazi Salad Ingredients:
• 1 cucumber
• 2 tomatoes
• 1/2 of a red onion
• Juice of one lemon
• 1 tablespoon fresh mint, chopped (or 1 teaspoon dried)
• Salt and pepper to taste

Instructions

1. Step 1: To make the saffron water, sprinkle the ground saffron over an ice cube in a small dish and let the ice melt. Set aside.
2. Step 2: Heat vegetable oil over medium-high heat in a large pot. Combine the spices and sprinkle some on the chicken pieces. Sauté the chicken and onion in the oil until browned.
3. Step 3: Add minced garlic and cook for about 30 seconds. Stir in the remaining spices, tomato paste, half of the saffron water (reserve the other half for the rice), and chicken stock or water.
4. Step 4: Simmer uncovered on low heat until the chicken is very tender and the sauce thickens and reduces. This can take about 4 hours, but you may cook it faster on higher heat if needed.
5. Step 5: Prepare the rice according to the package directions.
6. Step 6: In a small pan, melt butter over medium heat. Add barberries and sugar, cooking and stirring for about 30 seconds.
7. Step 7: Transfer cooked rice into a serving bowl. Combine 1/2 cup of the rice with the barberries and the reserved saffron water in a separate bowl. Spread this saffron rice mixture over the top of the plain rice.
8. Step 8: For the Shirazi salad, dice cucumber, tomatoes, and red onion. Toss with mint and lemon juice. Season with salt and pepper, then chill until ready to serve.

Tips & Variations

• For a quicker chicken cooking time, simmer on medium heat and monitor closely to avoid drying out the meat.
• Substitute dried barberries with dried cranberries if barberries are unavailable, though barberries offer a unique tart flavor.
• Use bone-in chicken for richer flavor; skin-on pieces can add more depth but adjust cooking time accordingly.
• Soaking the basmati rice for 30 minutes before cooking can yield fluffier grains.

Storage

Store leftover chicken and rice in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the chicken moist. The Shirazi salad is best enjoyed fresh but can be kept chilled for up to a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of drumsticks or thighs?

Yes, but chicken breasts cook faster and can dry out if overcooked. Adjust simmering time accordingly and consider cooking them at lower heat for less time.

What can I substitute for saffron if I don’t have any?

Saffron adds a unique aroma and color, but if unavailable, you can omit it or use a pinch of turmeric for color, though the flavor will differ significantly.

Persian Chicken (Zereshk Polo Ba Morgh) Recipe

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Persian Chicken (Zereshk Polo Ba Morgh) is a traditional Iranian dish featuring tender, spiced chicken simmered in a fragrant saffron and tomato sauce, served alongside fluffy basmati rice mixed with tart barberries and a refreshing Shirazi salad of cucumber, tomato, and red onion with lemon and mint.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Persian

Ingredients

Scale 1x2x3x

For the Chicken

• 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

For the Saffron Water

• 1/4 teaspoon saffron, ground
• 1 ice cube

Rice Ingredients

• 1 1/2 cups basmati rice (dry)
• Half of the reserved saffron water
• 1/3 cup dried barberries
• 1 teaspoon butter
• 1/4 teaspoon sugar

Shirazi Salad Ingredients

• 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

1. Make the Saffron Water: Sprinkle the ground saffron in a small dish over the ice cube and allow the ice cube to melt completely. Set the saffron water aside to infuse and cool.
2. Prepare the Chicken: Heat a few tablespoons of vegetable oil in a large pot over medium-high heat. Combine all the spices (turmeric, cinnamon, nutmeg, cardamom, cumin, coriander, chili powder) and sprinkle some on the chicken pieces. Add the chicken and chopped onion to the pot and sauté until the chicken is browned on all sides and onions are softened.
3. Add Garlic and Remaining Ingredients: Stir in the minced garlic and cook for about 30 seconds until fragrant. Then add the rest of the spices, tomato paste, half of the saffron water, and chicken stock or water. Season with salt and pepper to taste.
4. Simmer the Chicken: Reduce heat to low and simmer the chicken uncovered for about 4 hours until it becomes very tender and the sauce thickens and reduces. For faster cooking, simmer at a higher heat, but low and slow is preferred for best flavor and tenderness.
5. Cook the Rice: Rinse the basmati rice well and cook it according to the package directions until fluffy and tender.
6. Prepare the Barberries: 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 slightly sweeten the berries. Remove from heat.
7. Combine Rice and Barberries: Pour the cooked rice into a serving bowl. In a separate small bowl, combine half a cup of the cooked rice with the barberries and the remaining saffron water. Spread this saffron rice mixture evenly over the top of the plain rice.
8. Make the Shirazi Salad: Dice the cucumber, tomatoes, and red onion finely. Toss together with lemon juice, chopped fresh mint or dried mint, salt, and pepper. Chill the salad until ready to serve.

Notes

• Simmering the chicken low and slow for 4 hours yields the most tender results, but you can cook it faster on higher heat if needed.
• Barberries are tart dried berries typical in Persian cooking; if unavailable, dried cranberries can be a substitute with added lemon juice for tartness.
• Using bone-in chicken adds more flavor, but boneless pieces can be used to reduce cooking time.
• Rinsing basmati rice thoroughly before cooking prevents it from becoming sticky.
• Saffron is a prized and expensive ingredient—use sparingly but ensure it is steeped properly for best aroma and color.
• The Shirazi salad is a classic Persian accompaniment to balance the richness of the chicken and rice.

Keywords: Persian chicken, Zereshk Polo Ba Morgh, saffron chicken, barberry rice, Shirazi salad, Iranian cuisine, traditional Persian recipe