Description
Experience the rich and aromatic flavors of Persian cuisine with this Saffron Chicken recipe, also known as Zereshk Polo Ba Morgh. This dish features tender, saffron-infused chicken paired with barberry-studded basmati rice, creating a perfect balance of savory and tangy notes. Ideal for family dinners or special occasions, this traditional Persian meal is sure to impress.
Ingredients
For the Saffron Chicken:
4 chicken thighs and legs (bone-in, skin-on)
1 large onion, thinly sliced
3 cloves garlic, minced
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/2 teaspoon ground saffron threads, dissolved in 2 tablespoons hot water
1/4 cup tomato paste
1/4 cup lemon juice
2 cups chicken broth
Salt and pepper, to taste
3 tablespoons vegetable oil
For the Zereshk Polo (Barberry Rice):
2 cups basmati rice
1/4 cup dried barberries (zereshk)
2 tablespoons sugar
1/4 teaspoon saffron, dissolved in 2 tablespoons hot water
3 tablespoons butter
1/4 cup slivered almonds or pistachios (optional)
Salt, to taste
Instructions
- Prepare the Saffron Chicken:
- Heat vegetable oil in a large pot over medium heat. Add chicken pieces, skin-side down, and sear until golden brown. Remove and set aside.
- In the same pot, sauté sliced onions until soft and golden. Add minced garlic, turmeric, and cinnamon, and cook for another minute.
- Stir in tomato paste and saffron water, cooking for 2 minutes. Return the chicken to the pot, add lemon juice, chicken broth, salt, and pepper. Simmer, covered, on low heat for 45 minutes to 1 hour until the chicken is tender.
- Prepare the Zereshk Polo (Barberry Rice):
- Rinse basmati rice under cold water until clear. Bring salted water to a boil, add the rice, and cook for 5-6 minutes until partially cooked. Drain and set aside.
- In a small pan, melt butter over medium heat. Add dried barberries, sugar, and saffron water. Cook for 2-3 minutes until barberries are plump.
- Layer par-cooked rice with the barberry mixture in a large pot. Cover with a lid wrapped in a clean towel and steam on low heat for 30-40 minutes.
- Serve:
- Plate the steamed saffron rice (zereshk polo) and top with saffron chicken. Garnish with additional barberries and slivered nuts if desired.
Notes
Saffron Quality: For the best flavor and color, use high-quality saffron. Grind the saffron threads and dissolve them in hot water before using.
Barberry Substitute: If barberries are unavailable, dried cranberries can be used as a substitute, though they are slightly sweeter.
Make-Ahead: The chicken and rice can be prepared in advance and reheated before serving. This dish often tastes better the next day as the flavors meld together.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 4 servings
Keywords: Persian Saffron Chicken, Zereshk Polo Ba Morgh, Persian recipe, barberry rice, saffron chicken recipe, traditional Persian dish