Zereshk Polo ba Morgh

The story

Zereshk Polo ba Morgh is a Iranian main with a clear sense of place. Zereshk polo ba morgh combines two hallmarks of Persian celebratory cooking: steamed rice with separate grains and the sharp colour and acidity of barberries. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Ingredients

• 500 g basmati rice
• 1200 g bone-in chicken thighs
• 120 g barberriesrinsed
• 220 g onionsliced
• 1 tsp ground turmeric
• 0.4 g saffron threadsbloomed
• 20 g caster sugar
• 55 g butter
• 40 g pistachiosslivered
• 500 ml water or chicken stock
• 2 tsp fine salt
• 0.5 tsp black pepper

Method

1. Rinse rice until water is nearly clear

   Rinse rice until water is nearly clear and soak in well-salted water for 30 minutes. Meanwhile brown onion in 20 g butter, add turmeric and chicken, and colour the pieces lightly.

   Look for: water is nearly clear and soak in well-salted water for 30 minutes Tip: Parboil rice only until the outside bends; the steam stage must finish cooking the centre. Avoid: Overcooked barberries turn bitter, overboiled rice becomes mushy during steaming and too much sugar turns the garnish candy-like.

2. Add stock, half the bloomed saffron, salt

   Add stock, half the bloomed saffron, salt and pepper. Cover and simmer chicken 45–55 minutes until tender, then uncover to reduce the cooking liquid to a light sauce.

   Look for: tender, then uncover to reduce the cooking liquid to a light sauce

3. Boil soaked rice in abundant salted water

   Boil soaked rice in abundant salted water for 5–7 minutes until the grains are flexible outside but still firm at the centre. Drain immediately.

   Look for: the grains are flexible outside but still firm at the centre

4. Melt 20 g butter in a clean

   Melt 20 g butter in a clean heavy pot, add rice in a loose pyramid, poke steam holes and drizzle with a little saffron water. Wrap the lid in a cloth and steam on low heat 35–40 minutes.

5. Warm remaining butter in a small pan

   Warm remaining butter in a small pan. Add barberries and sugar and toss only 30–60 seconds until glossy; prolonged cooking makes barberries bitter. Add pistachios off heat.

   Look for: glossy; prolonged cooking makes barberries bitter

6. Mix a scoop of rice with remaining

   Mix a scoop of rice with remaining saffron for a golden garnish. Serve white rice topped with saffron rice and barberries beside the chicken and its reduced sauce.

   Look for: Rice grains are elongated and separate, chicken is tender and barberries stay bright red and plump.

Nutrition

per serving

Estimated from the listed ingredients and default serving size. Actual values vary with brands, trimming, absorption and cooking losses.