How to make Zereshk Polo ba Morgh, the most wanted Persian dish

Zereshk polo ba morgh, also known as barberry rice with saffron chicken, is a popular Iranian dish with a rich history. The origins of this flavorful combination can be traced back to ancient Persia, where the cultivation of rice and the use of various spices were prevalent. The dish typically consists of saffron-infused rice mixed with zereshk, or dried barberries, which lend a tangy and slightly sweet flavor. The morgh, or chicken, is marinated with a blend of aromatic spices, including saffron, turmeric, and cinnamon, and then cooked to perfection. The vibrant colors and aromatic flavors of Zereshk polo ba morgh reflect the diverse culinary traditions and ingredients that have shaped Iranian cuisine throughout history, making it a beloved and iconic dish in the region.

Zereshk polo like most foods, has different way of cooking based on their intrests. But overal, Zereshk polo ba morgh consists of saffron-infused rice with barberries (zereshk) and chicken (morgh). Here’s a easy to make recipe to help you prepare it:

Ingredients:

- 2 cups basmati rice
- 2 chicken breasts, skinless and boneless
- 1 cup dried barberries (zereshk)
- 1 large onion, finely chopped
- 4 tablespoons butter
- 2 tablespoons vegetable oil
- 1/2 teaspoon ground saffron
- 1/4 teaspoon ground cinnamon
- Salt, to taste

Instructions:

1. Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water and add 1 tablespoon of salt. Let it soak for about 1 hour, then drain.

2. In a pot, bring water to a boil. Add the drained rice and cook for about 6–7 minutes until the rice is parboiled. Be careful not to overcook it. Drain the rice and set aside.

3. In a small bowl, dissolve the ground saffron in 2 tablespoons of hot water and set aside.

4. In a large non-stick pan, melt 2 tablespoons of butter with vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent and slightly golden.

5. Cut the chicken breasts into small pieces and add them to the pan. Cook until the chicken is no longer pink and is cooked through. Season with salt, ground cinnamon, and half of the dissolved saffron. Stir well to combine.

6. In a separate small frying pan, melt the remaining 2 tablespoons of butter over medium heat. Add the dried barberries and sauté for about 2–3 minutes until they become slightly tender. Be careful not to burn them.

7. Add the remaining saffron to the barberries and stir well.

8. In a large pot, layer half of the parboiled rice, followed by the chicken mixture, and then the barberries. Repeat the layers until all the ingredients are used, finishing with a layer of rice on top.

9. Make a few holes in the rice with the handle of a wooden spoon. This will help steam to escape.

10. Cover the pot with a tight-fitting lid and cook over low heat for about 30–40 minutes until the rice is fully cooked and fluffy.

11. Once cooked, gently fluff the rice with a fork to mix the layers.

12. Serve the Zereshk polo ba morgh on a platter, garnished with additional barberries and saffron if desired.

Enjoy your homemade Zereshk polo ba morgh! If you are living in the UK you can order now your ready to eat Zereshk Polo from www.limootorsh.com