Zereshk Polo – Saffron Barberry Rice Pilaf (Edit recipe)

The popular Zereshk Polo features many of the elements of Persian cooking. Barberries, which are quite tart and bright in color, are layered within the fluffy Basmati rice and served with succulent chicken, or if you prefer with lamb or beef. Zereshk Polo is a delightful dance of sweet and sour; one of the pillars of Persian cooking. Whether you like it sweet or more on the tart side, this dish has something to offer to everyone. The regal barberries are brought to life in the company of butter and sugar, while glistening with a luscious layer of saffron.

10 minutes

1 hour and 45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	652
Fat:	41 g
Carbohydrates:	45 g
Protein:	27 g
Cholesterol:	105 g
Sodium:	3579 mg
Fiber:	3 g
Sugars:	15 g
Calculated per serving.

by The Caspian Chef

View original recipe

Serves: 4

Ingredients

Chicken

1 Onion, (diced)
3 Tbsp Extra Virgin Olive Oil
.5 tsp Turmeric Powder
.5 tsp Ground Fresh Black Peppercorns
4 Skin On Chicken Drumstick, (and/or thigh pieces, with bones and skin)
1 cup Water
2 Tbsp Tomato Paste
.5 tsp Salt

Rice

2 cups Basmati Rice, white (soaked and rinsed)
8.25 cups Water, (divided)
2 Tbsp Salt, (for parboiling the rice; will be rinsed out)
4 Tbsp Avocado Oil, or other neutral oil (divided)
.25 tsp Saffron, ground (dissolved in 2 tablespoons hot water, divided)

Barberries

2 Tbsp Unsalted Butter
.5 cup Dried Barberries, (rinsed)
2-4 Tbsp Cane Sugar, (adjust to your taste)
1 Tbsp Saffron, water (from above)

Garnish

1 Tbsp Slivered Almonds (Blanched), or pistachios

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Chicken

In a large frying pan, saute the onions over medium heat for 10 minutes until translucent. Add turmeric and pepper and continue to saute for 2 additional minutes.
Remove the onions from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil and saute the chicken on medium high heat for 5 minutes on each side.
Return the onions and add water to the chicken. Cover and cook over low heat for 60 minutes.
Add the tomato paste and salt and mix well. Cover and cook on low heat for 30 minutes or until the chicken is fork tender.

Rice

Wash the rice thoroughly and set aside to soak for at least one hour. Rinse.
In a large covered pot, bring 8 cups water and salt to a boil. Add the rinsed rice and boil on high heat uncovered for about 6-8 minutes, or until the rice has slightly softened.
Drain the rice in a colander and set aside while you prepare the pan.
Add 2 tablespoons of oil to a non-stick pot.
In a small bowl, mix 1 cup of the lightly cooked rice with 1 tablespoon of saffron-water mixture, gently mix and spread evenly in the bottom of the pot. This will be the crispy rice referred to as Tah-dig.
Pour the remainder of the rinsed rice to the pot and lightly fluff with a fork.
Evenly drizzle the remaining 2 tablespoons of oil over the top of the rice.
Pour the remaining 1/4 cup of water over the rice. Wrap the lid with a clean towel and place on top of the pot. This will allow the rice to steam.
Allow the rice to steam over medium-low heat for 45 minutes.
Pour the remaining 1 tablespoon saffron water over the top of the rice. Turn off the heat and allow to sit for 5 minutes before serving.

Barberries

In a small sauce pan, gently melt the butter and add the rinsed barberries, sugar and saffron water.
Stir over low heat until the sugar has dissolved and barberries have come to life and brightened.
This step is done over low heat and no more than 2-4 minutes. Take care to not burn the berries.

Assembly

Select a large serving platter to place on top of the pan and carefully and swiftly invert the rice onto the platter.
Decorate the barberries around the edges and on top of the rice and garnish with pistachios or almonds.
Arrange the chicken pieces around the rice and serve.

Notes

I always prefer cooking with chicken pieces complete with bone and skin on. If you prefer, you can use skinless and boneless and reduce the cooking time slightly. // Though chicken is most commonly served with Zereshk Polo, beef or lamb stew pair equally well. // Though less traditional, to make this dish vegetarian, I have served it with Nimroo (sunny side up eggs) or crispy roasted tofu!