Entree: Iran – Kurdish Iran – زرشک پلو با مرغ ➤ Zereshk Polo ba Morgh (Saffron rice studded with tart barberries served with braised chicken)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 30 min

Total 1 hr 45 min

Ingredients

- 3 cups (555 g) long-grain basmati rice, rinsed and soaked 30 minutes
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 large yellow onion, finely sliced, about 8 oz (225 g)
- 3 tbsp (45 ml) vegetable oil
- 4 tbsp (60 g) unsalted butter
- 1 cup (150 g) dried barberries (zereshk), rinsed and drained
- 2 tbsp (25 g) granulated sugar
- 1/8 tsp (≈0.5 g) saffron threads, crushed and steeped in 2 tbsp (30 ml) hot water
- 2 tbsp (30 g) tomato paste
- 1 1/2 cups (360 ml) chicken stock or water
- 1 tsp (2 g) ground turmeric
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) plain yogurt or 2 tbsp (30 ml) lemon juice for a light tang (optional, for tahdig)
- 2 tbsp (30 ml) vegetable oil or ghee for tahdig (optional)
- Fresh parsley or chopped pistachios for garnish (optional)

Instructions

1. Prepare the chicken: In a large skillet, heat 3 tbsp (45 ml) vegetable oil over medium heat. Add sliced onion and cook until soft and golden, about 8–10 minutes. Stir in turmeric and tomato paste; cook 1 minute to bloom the flavors.
2. Add chicken thighs to the skillet, season with 1 tsp (6 g) salt and 1/2 tsp (1 g) pepper, and brown lightly on both sides, about 4 minutes per side.
3. Pour 1 1/2 cups (360 ml) chicken stock or water into the pan, cover, reduce heat to low, and simmer until chicken is tender and sauce is reduced, about 30–35 minutes. Remove chicken and keep warm.
4. Meanwhile, parboil the soaked rice: bring a large pot of salted water to a boil, add drained rice, and cook until grains are al dente, about 6–8 minutes. Drain thoroughly.
5. Make the zereshk topping: In a small sauté pan, melt 2 tbsp (30 g) butter over low heat. Add the rinsed barberries and 2 tbsp (25 g) sugar and sauté gently 2–3 minutes just to warm and coat—be careful, barberries can break easily. Add half the saffron water and remove from heat; set aside.
6. If making tahdig (crispy rice bottom), melt 2 tbsp (30 ml) oil or ghee in a heavy-bottomed pot over medium heat, mix a spoonful of rice with 1/4 cup (60 ml) yogurt or lemon juice and spread a layer in the pot; carefully pile the remaining parboiled rice on top, mounding slightly. Drizzle remaining saffron water over the rice. Cover with a clean towel and lid and steam over low heat 25–30 minutes until rice is fully cooked and bottom is crisp.
7. When rice is steamed, gently mix a portion of the butter into the rice for shine and flavor. Fold the sautéed barberries onto a portion of the rice or sprinkle on top for plating.
8. To serve, place steamed saffron-tinted rice on a platter, arrange braised chicken alongside or on top, spoon reserved pan sauce over chicken, and garnish with remaining barberries, chopped parsley or pistachios.
9. Serve hot with yogurt or fresh salad on the side if desired.