Persian Zereshk Polo with Chicken
Barberries burn in seconds and turn bitter. They must soak in cold water for 10 minutes, then toss in butter off the heat or on the lowest possible heat for just 30 seconds — the moment they gleam and plump up, lift them out.
- Prep
- 75 min
- Cook
- 70 min
- Total
- 145 min
- Calories
- 540
Zereshk polo is one of Iran's best-known dishes for guests. Saffron-steamed rice with tart red barberries and seasoned chicken. The contrast between the sourness of the barberries and the sweetness of saffron is the whole beauty of the dish.
Method
-
1
Soak the rice
Rinse the rice until the water runs clear and soak it in salted water for an hour.
⏱ 60 min -
2
The chicken
Soften the onion, add the chicken, turmeric, salt and pepper, then the tomato paste, a cup of water and the lemon. Simmer 35 minutes.
⏱ 40 min -
3
Part-boil
Boil the rice in salted boiling water for 6-7 minutes until half raw, then drain and rinse.
⏱ 10 min -
4
Steam
Put the oil and a little water in the base of the pot, mound the rice into a pyramid, and poke holes in it with the handle of a spoon. Wrap the lid in a cloth, cover, and leave 40 minutes over low heat.
⏱ 42 min -
5
The saffron
Dissolve the ground saffron in hot water for 10 minutes. Take a cup of the steamed rice and colour it with the saffron.
⏱ 11 min -
6
Barberries — 30 seconds only
Soak the barberries in cold water for 10 minutes, drain and dry them. Melt the butter over very low heat, turn the heat off, and toss the barberries and sugar for 30 seconds until they gleam and plump. Lift them out immediately.
⏱ 12 min -
7
Serve
Spread the white rice on a platter, top with the saffron rice, scatter the barberries, pistachios and almonds, and serve the chicken alongside.
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Tips that actually matter
- Barberries for 30 seconds off the heat. Any longer and they blacken and turn bitter.
- Soak them in cold water first — it removes grit and rehydrates them so they do not burn.
- A cloth over the lid absorbs the condensed steam so it does not drip onto the rice.
- Do not stir the barberries through the rice — they are scattered on top at serving so they keep their red colour.
People also ask
What are barberries?
Small dried red berries from the zereshk bush, intensely sour. Available in Persian grocers and spice shops. The closest substitute: unsweetened dried cranberries.
Why does my rice stick?
It was boiled too long, or not rinsed after draining. Six or seven minutes only, and rinsing removes the excess starch.
Can I do it without saffron?
Turmeric gives a similar colour. The taste will differ but the dish still works — and the barberries are its real star.
Cook mode
Persian Zereshk Polo with Chicken
-
1
Soak the rice
Rinse the rice until the water runs clear and soak it in salted water for an hour.
-
2
The chicken
Soften the onion, add the chicken, turmeric, salt and pepper, then the tomato paste, a cup of water and the lemon. Simmer 35 minutes.
-
3
Part-boil
Boil the rice in salted boiling water for 6-7 minutes until half raw, then drain and rinse.
-
4
Steam
Put the oil and a little water in the base of the pot, mound the rice into a pyramid, and poke holes in it with the handle of a spoon. Wrap the lid in a cloth, cover, and leave 40 minutes over low heat.
-
5
The saffron
Dissolve the ground saffron in hot water for 10 minutes. Take a cup of the steamed rice and colour it with the saffron.
-
6
Barberries — 30 seconds only
Soak the barberries in cold water for 10 minutes, drain and dry them. Melt the butter over very low heat, turn the heat off, and toss the barberries and sugar for 30 seconds until they gleam and plump. Lift them out immediately.
-
7
Serve
Spread the white rice on a platter, top with the saffron rice, scatter the barberries, pistachios and almonds, and serve the chicken alongside.
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