Ingredients

  • 2 cups basmati rice
  • 1 lb (450g) chicken (thighs or drumsticks)
  • 1 large onion, finely chopped
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons butter or oil
  • 1 cup barberries (zereshk)
  • 1 tablespoon sugar
  • 1 teaspoon saffron, dissolved in 2 tablespoons hot water
  • 3 cups water

Difficulty : Medium

Serves : 2

This Zereshk Polo is made with fluffy basmati rice, tender saffron-infused barberries, and succulent chicken, all seasoned with a blend of warm spices.

recipe

Cooking Steps

  • 1
    Heat oil in a pan over medium heat. Add chopped onions and sauté until golden. Stir in turmeric, cinnamon, salt, and black pepper. Add chicken pieces and sear for about 5 minutes per side. Pour in 1 cup water, cover, and let it simmer for 40 minutes until tender.
  • 2
    Rinse the basmati rice and soak it in salted water for 30 minutes. Bring a large pot of salted water to a boil, add the rice, and cook for 7-10 minutes, until slightly tender. Drain and rinse with cold water to stop cooking.
  • 3
    Rinse the zereshk (barberries) under cold water and drain. In a small pan, melt butter over low heat, add the barberries, and stir in sugar and saffron water. Sauté for 2-3 minutes, stirring gently. Be careful—barberries burn quickly!
  • 4
    In a large pot, layer half of the cooked rice, sprinkle half of the barberries, and drizzle some saffron water. Add the remaining rice on top, cover, and steam on low heat for 30 minutes.
  • 5
    Once the rice is done, fluff it with a fork. Spoon it onto a serving platter, layering with more barberries for extra flavor. Serve alongside the tender saffron-infused chicken. Garnish with pistachios or almonds if desired.