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Zereshk Polo Persian barberry rice with chicken

Zereshk Polo

A classic Persian barberry rice dish made with fluffy basmati rice, saffron, tart barberries, and tender chicken.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Persian
Calories: 550
Ingredients Method

Ingredients
  

  • 2 cups Persian or basmati rice
  • 4 chicken thighs or drumsticks
  • 1 cup dried barberries
  • 1 large onion
  • 2-3 tablespoons brewed saffron
  • 2 tablespoons butter
  • 2-3 tablespoons vegetable oil
  • 1-2 tablespoons sugar optional
  • 1 teaspoon turmeric
  • ½ teaspoon black pepper
  • Salt to taste
  • ½ teaspoon cinnamon optional

Method
 

  1. Cook the chicken with onion, turmeric, salt, and black pepper until tender.
  2. Rinse and soak the rice for 30 minutes to 1 hour.
  3. Parboil the rice until the grains are tender on the outside but still firm in the center.
  4. Drain the rice and steam it over low heat for 30-45 minutes.
  5. Mix some cooked rice with brewed saffron to make the golden saffron rice.
  6. Sauté the barberries gently with butter, sugar, and a little saffron.
  7. Layer the white rice, saffron rice, and barberries on a serving platter.
  8. Serve warm with the saffron chicken and crispy tahdig.