Main CourseDinner

Zereshk Polo Morgh

Name: Zereshk Polo Morgh
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 4 racions
Cuisine: persian
Ingredients: 4 u chicken leg skin on, bone in; 1 u yellow onion finely chopped; 3 gra garlic minced; 2 cs tomato paste; 1 ct turmeric; 0,25 ct saffron ground and bloomed in 2 tbsp hot water; 1 ct salt; 0,5 ct black pepper; 2 tassa water; 2 cs vegetable oil; 2 tassa basmati rice rinsed; 1 cs salt; 3 cs vegetable oil; 0,5 tassa barberry rinsed; 2 cs granulated sugar; 0,13 ct saffron ground and bloomed in 1 tbsp hot water; 2 cs butter melted (opcional); 2 cs pistachio slivered, for garnish (opcional)

Zereshk Polo Morgh is a classic Persian dish featuring tender chicken served with fluffy basmati rice, studded with vibrant, tart barberries. The rice is often cooked to achieve a crispy bottom layer called tahdig, adding a delightful texture contrast. This recipe balances savory chicken with the sweet and sour notes of the barberries.

Una recepta original de Forkin

Temps total: 2 h 10 min
Racions: 4
Dificultat: Mitjana
Per ració: 1.117 kcal

Informació sobre al·lèrgens: pot contenir llet, fruita seca i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

chicken

4 uchicken leg, skin on, bone in
1 uyellow onion, finely chopped
3 gragarlic, minced
2 cstomato paste
1 ctturmeric
0,25 ctsaffron, ground and bloomed in 2 tbsp hot water
1 ctsalt
0,5 ctblack pepper
2 tassawater
2 csvegetable oil

rice

2 tassabasmati rice, rinsed
1 cssalt
3 csvegetable oil

barberry topping

0,5 tassabarberry, rinsed
2 csgranulated sugar
0,13 ctsaffron, ground and bloomed in 1 tbsp hot water
2 csbutter, melted(opcional)

garnish

2 cspistachio, slivered, for garnish(opcional)

Estris

fork · colander · large pot · dutch oven · small saucepan

Elaboració

Pas a pas

1
Pat the chicken legs dry with paper towels and season them generously with salt and black pepper.
Uns 2 min
2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
Uns 1 min
3
Sear the chicken legs on all sides until golden brown, about 3-4 minutes per side, then remove them from the pot and set aside.
Uns 15 min
Nota de cuina: Do not cook through, just brown the skin for flavor.
4
In the same pot, add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
Uns 7 min
5
Stir in the minced garlic and turmeric, cooking for another minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
6
Add the tomato paste and cook, stirring constantly, for 2-3 minutes to deepen its color and flavor.
Uns 3 min
Nota de cuina: Cooking the tomato paste helps remove its raw flavor.
7
Return the seared chicken legs to the pot and pour in the water.
Uns 1 min
8
Add the bloomed saffron for the chicken, then bring the liquid to a gentle simmer.
Uns 3 min
9
Reduce the heat to low, cover the pot, and let the chicken simmer for 60-75 minutes, or until very tender.
Uns 1 h 15 min
Nota de cuina: The chicken should be easily shreddable when done.
10
While the chicken simmers, prepare the rice by rinsing it thoroughly in cold water until the water runs clear.
Uns 5 min
Nota de cuina: Rinsing removes excess starch, preventing sticky rice.
11
Bring a large pot of salted water to a rolling boil.
Uns 5 min
Nota de cuina: The water should be very salty, like the sea, to flavor the rice.
12
Add the rinsed basmati rice to the boiling water and cook for 7-10 minutes, or until the grains are elongated and tender but still firm in the center (al dente).
Uns 10 min
Nota de cuina: Do not overcook the rice at this stage, as it will steam further.
13
Drain the rice in a colander and rinse briefly with warm water to remove any excess starch.
Uns 1 min
14
In a clean large non-stick pot, add vegetable oil and swirl to coat the bottom.
Uns 1 min
Nota de cuina: This oil will help create the tahdig.
15
Carefully transfer the par-cooked rice into the pot, forming a pyramid shape.
Uns 2 min
Nota de cuina: This pyramid shape allows steam to circulate evenly.
16
Cover the pot with a clean kitchen towel and a tight-fitting lid.
Nota de cuina: The towel absorbs steam, preventing soggy rice.
17
Cook on medium-high heat for 5 minutes, then reduce heat to low and steam for 45-50 minutes.
Uns 50 min
Nota de cuina: Do not lift the lid during steaming to retain moisture.
18
While the rice steams, prepare the barberry topping. In a small saucepan, melt butter (if using) over medium-low heat.
Uns 2 min
19
Add the rinsed barberries and granulated sugar, cooking for 2-3 minutes until the barberries plump slightly.
Uns 3 min
Nota de cuina: Do not overcook barberries, as they can become bitter.
20
Stir in the bloomed saffron for the barberry topping and remove from heat.
Uns 1 min
21
Once the chicken is cooked, carefully remove the legs from the sauce and set aside.
Uns 1 min
22
If desired, reduce the chicken sauce over medium-high heat until it thickens slightly.
Uns 5 min
23
When the rice is done, gently fluff it with a fork.
Uns 1 min
Nota de cuina: If you want the tahdig, invert the pot onto a large platter.
24
To serve, place a portion of rice on a plate, top with a chicken leg, and spoon a generous amount of the barberry topping over the rice.
Uns 2 min
Nota de cuina: Garnish with slivered pistachio if desired.

Per ració

Nutrició

65%Puntuació

Calories: 1.116,5kcal
Proteïnes: 53,2g
Hidrats de carboni: 86,2g
Greixos: 58,6g
Fibra: 2,2g
Sucre: 11g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Zereshk Polo Morgh in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in the microwave or on the stovetop with a splash of water or broth to prevent drying.