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 servings
Cuisine: persian
Ingredients: 4 pcs chicken leg skin on, bone in; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 2 tbsp tomato paste; 1 tsp turmeric; 0.25 tsp saffron ground and bloomed in 2 tbsp hot water; 1 tsp salt; 0.5 tsp black pepper; 2 cup water; 2 tbsp vegetable oil; 2 cup basmati rice rinsed; 1 tbsp salt; 3 tbsp vegetable oil; 0.5 cup barberry rinsed; 2 tbsp granulated sugar; 0.13 tsp saffron ground and bloomed in 1 tbsp hot water; 2 tbsp butter melted (optional); 2 tbsp pistachio slivered, for garnish (optional)

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.

An original recipe by Forkin

Total time: 2 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 1,117 kcal

Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

chicken

4 pcschicken leg, skin on, bone in
1 pcsyellow onion, finely chopped
3 clovegarlic, minced
2 tbsptomato paste
1 tspturmeric
0.25 tspsaffron, ground and bloomed in 2 tbsp hot water
1 tspsalt
0.5 tspblack pepper
2 cupwater
2 tbspvegetable oil

rice

2 cupbasmati rice, rinsed
1 tbspsalt
3 tbspvegetable oil

barberry topping

0.5 cupbarberry, rinsed
2 tbspgranulated sugar
0.13 tspsaffron, ground and bloomed in 1 tbsp hot water
2 tbspbutter, melted(optional)

garnish

2 tbsppistachio, slivered, for garnish(optional)

Equipment

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

The method

Step by step

1
Pat the chicken legs dry with paper towels and season them generously with salt and black pepper.
About 2 min
2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
About 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.
About 15 min
Cook’s note: 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.
About 7 min
5
Stir in the minced garlic and turmeric, cooking for another minute until fragrant.
About 1 min
Cook’s note: 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.
About 3 min
Cook’s note: Cooking the tomato paste helps remove its raw flavor.
7
Return the seared chicken legs to the pot and pour in the water.
About 1 min
8
Add the bloomed saffron for the chicken, then bring the liquid to a gentle simmer.
About 3 min
9
Reduce the heat to low, cover the pot, and let the chicken simmer for 60-75 minutes, or until very tender.
About 1 hr 15 min
Cook’s note: 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.
About 5 min
Cook’s note: Rinsing removes excess starch, preventing sticky rice.
11
Bring a large pot of salted water to a rolling boil.
About 5 min
Cook’s note: 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).
About 10 min
Cook’s note: 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.
About 1 min
14
In a clean large non-stick pot, add vegetable oil and swirl to coat the bottom.
About 1 min
Cook’s note: This oil will help create the tahdig.
15
Carefully transfer the par-cooked rice into the pot, forming a pyramid shape.
About 2 min
Cook’s note: This pyramid shape allows steam to circulate evenly.
16
Cover the pot with a clean kitchen towel and a tight-fitting lid.
Cook’s note: 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.
About 50 min
Cook’s note: 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.
About 2 min
19
Add the rinsed barberries and granulated sugar, cooking for 2-3 minutes until the barberries plump slightly.
About 3 min
Cook’s note: Do not overcook barberries, as they can become bitter.
20
Stir in the bloomed saffron for the barberry topping and remove from heat.
About 1 min
21
Once the chicken is cooked, carefully remove the legs from the sauce and set aside.
About 1 min
22
If desired, reduce the chicken sauce over medium-high heat until it thickens slightly.
About 5 min
23
When the rice is done, gently fluff it with a fork.
About 1 min
Cook’s note: 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.
About 2 min
Cook’s note: Garnish with slivered pistachio if desired.

Per serving

Nutrition

65%Score

Calories: 1,116.5kcal
Protein: 53.2g
Carbs: 86.2g
Fat: 58.6g
Fibre: 2.2g
Sugar: 11g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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