Dive into the heart of Persian cuisine with Zereshk Polo ba Morgh, a delightful combination of tender chicken and fragrant barberry rice. This dish is a symphony of flavors, balancing the tartness of barberries with the aromatic warmth of saffron and the savory richness of perfectly cooked chicken. Whether for a special occasion or a comforting meal at home, Zereshk Polo ba Morgh promises a culinary experience that's both exotic and deeply satisfying.
Preparation and Cooking Times
- Preparation Time: 30 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
Servings
- Servings: 6
- Serving Size: 1 plate (approximately 350g)
Nutritional Information (per serving)
- Calories: 450 kcal
- Protein: 25g
- Carbohydrates: 60g
- Fat: 12g
- Fiber: 4g
- Sugar: 5g
- Sodium: 600mg
Ingredients
- For the Chicken:
- 6 chicken thighs (with skin and bone)
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1 cup tomato paste
- 1 teaspoon turmeric
- 1 teaspoon ground saffron, dissolved in 2 tablespoons hot water
- Salt and pepper to taste
- 4 tablespoons vegetable oil
- 2 cups chicken broth or water
- For the Rice:
- 3 cups basmati rice
- 1 cup dried barberries (zereshk)
- 4 tablespoons butter
- 1/4 cup sugar
- 1 teaspoon ground saffron, dissolved in 2 tablespoons hot water
- Salt to taste
Method of Preparation
Prepare the Chicken:
- In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onions and sauté until golden brown.
- Add the garlic and cook for another minute.
- Stir in the turmeric, salt, and pepper. Add the chicken thighs and brown on all sides.
- Add the tomato paste and mix well, cooking for 2-3 minutes until it starts to caramelize.
- Pour in the chicken broth or water, cover, and let it simmer for 45 minutes until the chicken is tender.
- Stir in the saffron water and simmer for an additional 10 minutes.
Prepare the Rice:
- Rinse the basmati rice under cold water until the water runs clear.
- Bring a large pot of salted water to a boil. Add the rice and cook for 5-7 minutes until the rice is slightly soft. Drain and set aside.
- In a pan, melt 2 tablespoons of butter. Add the barberries and sugar, and sauté for 2-3 minutes until the barberries are plump and shiny.
- In a large pot, layer half of the partially cooked rice. Sprinkle half of the saffron water over it, then layer the barberries and remaining rice on top.
- Drizzle the remaining saffron water and melted butter over the rice.
- Cover the pot with a lid wrapped in a clean towel and steam the rice on low heat for 30 minutes until fully cooked.
Assemble the Dish:
- Fluff the rice and barberries with a fork.
- Serve the barberry rice on a platter and top with the tender chicken pieces.
- Garnish with additional barberries and a drizzle of saffron water if desired.
Tips for Culinary Success
- Soak the barberries in cold water for 10 minutes to remove any bitterness before cooking.
- Use high-quality saffron for the best flavor and color.
- Adjust the sugar amount in the barberries according to your taste preference.
Frequently Asked Questions (FAQs)
Q: Can I use chicken breasts instead of thighs?
- A: Yes, you can use chicken breasts, but thighs provide a richer flavor and are more tender.
Q: Can I make this dish vegetarian?
- A: Yes, you can substitute the chicken with roasted vegetables or a plant-based protein like tofu.
Q: Where can I find barberries?
- A: Barberries can be found in Middle Eastern grocery stores or online.
Indulge in the exquisite flavors of Persia with Zereshk Polo ba Morgh. Each bite is a journey through a rich culinary heritage, where the tartness of barberries dances with the warmth of saffron and the succulence of chicken. Whether you're new to Persian cuisine or a seasoned aficionado, this dish is sure to become a cherished favorite.