Zereshk Polo Ba Morgh [Barberry Rice & Saffron Chicken]

Zereshk Polo Ba Morgh (Barberry Rice & Saffron Chicken) is a classic staple Persian dish that beautifully blends the richness of saffron, the tartness of barberries, and tender, flavourful chicken. A celebration of generosity and abundance, this comforting meal is perfect for any occasion. The aromatic rice, infused with saffron, paired with the tender, juicy chicken, creates a harmonious balance of flavoyrs. 

Rooted in Persian tradition, this dish not only nourishes the body but also nurtures the soul.

Liquid Saffron:

3/4 TSP ground saffron

4 TBSP hot water

Chicken:

1 large white onion, sliced

1 TSP turmeric

1-2 TBSP ghee* 

1/4 C tomato paste

8 chicken thighs, bone in

1+ TSP sea salt

1/4 tsp black pepper

Barberries:

1 C barberries, rinsed

1 TBSP ghee

1 TBSP liquid saffron

1 TBSP coconut sugar*

Steamed saffron (basmati) rice to serve w/ fresh herbs and/ or Shirazi salad

Method:

1. Prepare the Liquid Saffron:

   In a small bowl, combine the ground saffron with the hot water. Stir and set aside to steep for at least 10 minutes.
   

2. Cook the Chicken:

   In a large pot or deep skillet, heat the ghee over medium heat. Add the sliced onion and sauté until golden brown. Stir in the turmeric and cook for a minute to release its fragrance.

   Stir in the tomato paste and cook for another couple of minutes, allowing the flavours to meld together.

   Push the onion-tomato mixture to the side and add the chicken thighs to the pot. Season with sea salt and black pepper. Lower heat to medium-low, cover, and cook for 15-20 minutes, allowing the chicken to release some of its liquids and fat.

   Turn the chicken over and spread the onion-tomato mixture around it. Cover and cook for another 20-25 minutes, or until the chicken is tender and fully cooked through.

3. Prepare the Barberries:

   In a separate pan, melt the ghee over low heat. Add the barberries and stir gently to coat. Add the liquid saffron and coconut sugar, mixing well until the barberries are softened and slightly glossy, about 5 minutes. Remove from heat and set aside.

4. Cook the Rice:

   Prepare the basmati rice according to your preferred method, typically rinsing it thoroughly and steaming until tender. Reserve the remaining liquid saffron to drizzle over the rice once it’s cooked.

5. Assemble the Dish:

   In a large serving platter, fluff the saffron into the steamed basmati rice for a vibrant colour and fragrance. Spoon the saffron-infused barberries over the rice and place the tender chicken thighs on top.

   Optionally, garnish with fresh herbs and serve with a side of Shirazi salad.

Notes:

• Ghee: adds a rich, nutty flavour and is a traditional fat in Persian cooking. Alternatively, use Extra Virgin Olive oil, cold pressed sesame oil, avocado oil, etc..

• Coconut Sugar: This balances the tartness of the barberries, but regular sugar or honey can be used as alternatives.