Experience the vibrant flavors of Persian cuisine with this delightful recipe for Persian Saffron Chicken, known as “Zereshk Polo Ba Morgh.” This dish combines tender, saffron-infused chicken with aromatic basmati rice, dotted with tangy barberries. Perfect for special occasions or a memorable family dinner, this recipe will transport your taste buds to the heart of Iran.
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
Directions:
Prepare the Saffron Chicken:
Sear the Chicken: Heat vegetable oil in a large pot over medium heat. Add the chicken pieces, skin-side down, and sear until golden brown on all sides. Remove the chicken and set aside.
Cook the Onions and Spices: In the same pot, add sliced onions and sauté until soft and golden. Add minced garlic, turmeric, and cinnamon, cooking for an additional minute.
Add Tomato Paste and Saffron: Stir in tomato paste and saffron water, cooking for 2 minutes to enhance the flavors.
Simmer the Chicken: Return the chicken to the pot. Add lemon juice, chicken broth, salt, and pepper. Bring to a simmer, cover, and cook on low heat for 45 minutes to 1 hour, or until the chicken is tender and fully cooked.
Prepare the Zereshk Polo (Barberry Rice):
Cook the Rice: While the chicken is cooking, rinse basmati rice under cold water until the water runs clear. In a large pot, bring salted water to a boil, add the rice, and cook for 5-6 minutes until partially cooked. Drain and set aside.
Prepare the Barberries: In a small pan, melt butter over medium heat. Add dried barberries, sugar, and saffron water. Cook for 2-3 minutes, stirring constantly, until the barberries are plump and the sugar is dissolved.
Steam the Rice: In a large pot, layer the par-cooked rice with the barberry mixture and optional slivered nuts. Cover the pot with a lid wrapped in a clean towel (to catch the steam) and steam the rice on low heat for 30-40 minutes.
Serve:
Plate the steamed saffron rice (zereshk polo) and top with the saffron chicken. Garnish with additional barberries and slivered nuts if desired. Serve hot and enjoy this traditional Persian dish!
Serving Tips:
Garnish Generously: Enhance the presentation of your dish by garnishing with extra barberries and slivered nuts such as almonds or pistachios. This adds a burst of color and texture.
Accompany with Side Dishes: Serve the Persian Saffron Chicken with a side of yogurt or a fresh salad to balance the rich flavors. A simple cucumber and tomato salad with a light vinaigrette complements the dish well.
Rice Arrangement: For an elegant presentation, mound the zereshk polo (barberry rice) on a platter and arrange the saffron chicken on top. This makes for a visually appealing and appetizing dish.
Serving Temperature: Serve the dish hot for the best flavor. Both the chicken and rice should be warm when plated.
Storage Tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator. Both the chicken and rice can be kept for up to 3 days. Make sure to cool the food to room temperature before storing to prevent condensation and sogginess.
Freezing: If you want to store the dish for a longer period, you can freeze it. Place the cooled chicken and rice in separate airtight containers or freezer bags. They can be frozen for up to 3 months.
Reheating: To reheat, thaw the frozen chicken and rice in the refrigerator overnight. Reheat gently in the microwave or on the stove over low heat. If reheating from frozen, it’s best to do so in a covered pan with a splash of water to maintain moisture and prevent the rice from drying out.
Avoid Over-Reheating: Reheat only the portions you plan to eat to avoid overcooking and drying out the remaining food. Stir occasionally during reheating to ensure even heating.
Related Recipes:
- Pollo Loco – Mexican Chicken and Rice with Queso
- Khoresh Bademjan (Persian Eggplant Stew)
- Chicken Pot Pie Bake
FAQs:
Can I use chicken breasts instead of thighs and legs?
Yes, you can use chicken breasts instead of thighs and legs. However, keep in mind that chicken breasts tend to cook faster and may become dry. To avoid this, monitor the cooking time closely and consider using bone-in chicken breasts for added moisture.
What can I substitute for barberries if I can’t find them?
If you can’t find barberries (zereshk), dried cranberries or currants can be used as a substitute. While cranberries are slightly sweeter than barberries, they still provide a nice tart flavor that complements the dish.
How can I make the dish less spicy for kids?
This recipe is not particularly spicy, but if you’re concerned about the flavors being too strong for kids, you can reduce the amount of turmeric and cinnamon. You can also omit the saffron if it’s too intense for their taste, though it will alter the traditional flavor.
Can I prepare this dish in advance?
Yes, you can prepare both the chicken and rice in advance. Cook the chicken and rice as directed, then store them separately in the refrigerator. Reheat gently on the stove or in the microwave before serving. This dish actually tastes even better the next day as the flavors have more time to meld.
Conclusion:
Persian Saffron Chicken (Zereshk Polo Ba Morgh) is a dish that beautifully showcases the rich flavors and textures of Persian cuisine. With its tender saffron chicken and aromatic barberry rice, this recipe is sure to become a favorite in your home. Perfect for sharing with family and friends, it’s a meal that’s as satisfying as it is exotic. Enjoy a taste of Persia right in your own kitchen.
📖 Recipe:
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Persian Saffron Chicken (Zereshk Polo Ba Morgh)
- Total Time: 2 hours
- Yield: 4 servings
- Diet: Halal
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
