Zereshk Polo Recipe

Persian barberry rice or “Zereshk Polo“, is another delicious Polo from Iranian cuisine. Like other traditional dishes such as “Jujeh Kabab” or “Baghali Polo“, Zereshk Polo is very popular as a dish served in formal and important ceremonies.

This dish is easy to prepare, even for a large number of people; here you will see how to cook this dish professionally for your family and friends.

Zereshk Polo ba Morgh is a Persian classic made with Zereshk (barberries), Morgh (chicken), and Polo, which is the steamed and fluffy Persian rice. This is one of the mixed rice dishes that you will find at small casual get togethers, as well as larger Persian dinner parties, weddings and most festive celebrations and holidays. Sometimes this dish is served side by side with a type of soup, usually Soup é Morgh é Zaferani, or Soup é Jo and a simple salad.

Zereshk Polo ba Morgh is really a very simple concept in comparison to other Persian khoresh(s). The chicken is the main component of this recipe and it is cooked separately in a tomato saffron sauce, so it is easy to make in large amounts; the same goes for the rice. This is why Zereshk Polo Ba Morgh is a favorite “mehmooni,” or party rice dish in Iran. This festive rice is steamed and layered with a mixture of red zereshk berries and golden fried onions, then garnished with almonds and/or pistachios. .

Instructions

First you need to cut up the chicken meat in the size you prefer to 4 to 8 pieces (It is better to use breasts or thighs). Wash these pieces, and sprinkle salt on all of their surface. Then fry the chickens in a pot with salts and when they are fried, bring them out from the pot.
Dice the onion and stir-fry it in the same pot. Add the tomato paste, salt, black pepper, and lime juice and continue stirring.
Pour the sauce in another container, put the chicken pieces in the pot and pour the sauce on the chickens.
Now add 3 or 4 glasses of water to the pot (from the sides and not directly on the chickens), put the pot lid on and wait until the water starts to boil. After that, lower the heat and allow the chicken to cook. At the last 5 minutes, add the saffron and then the chicken is ready.
To prepare the Polo, first you need to soak the rice in tepid water with some salt for 1 to 2 hours.
After this time, put a pot with water in it on the heat and wait until it boils.
Now strain the soaked rice and add it to the pot. Wait until the water starts to boil, remove the foam, and the rice is taller. Strain the rice when you see a few grains of it on the surface.
Rinse the pot, and place it on a moderate heat. Add 2 tablespoon of oil and ½ cup of water (and some saffron if you want your Tahdig to have a better color) in it.
Pour the rice in the pot, add another cup of water and oil on it, put the lid on and increase the heat.
When the rice started to steam, cover the lid with rice steaming cover and lower the heat.
Now soak the barberries in water and then strain it. Rinse the pistachio and almond slices as well and stir-fry them in butter and then remove it from the heat.
Stir-fry the barberries on a gentle heat. Add 1 tablespoon of brewed saffron and then put the flame out.
When chickens and rice are both ready, mix some of the rice with 2 to 3 tablespoons of brewed saffron for decorating the rice.
Decorate the Polo with barberries, pistachio and almond slices and serve it with the chickens. We also recommend Dough, rose water or sour orange blossom sherbet as drink with this dish. Enjoy!

zereshk polo

دانیال طاهری فر شنبه 30 شهریور‌ماه سال 1398 ساعت 01:13 ق.ظ

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