Zereshk Polo Morgh
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.
O rețetă originală de Forkin
- Durată totală
- 2 ore 10 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 1.117 kcal
Informații despre alergeni: poate conține lapte, nuci și fructe cu coajă lemnoasă. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
chicken
- 4 buc.chicken leg, skin on, bone in
- 1 buc.yellow onion, finely chopped
- 3 cățelgarlic, minced
- 2 lingurătomato paste
- 1 lingurițăturmeric
- 0,25 lingurițăsaffron, ground and bloomed in 2 tbsp hot water
- 1 lingurițăsalt
- 0,5 lingurițăblack pepper
- 2 canăwater
- 2 lingurăvegetable oil
rice
- 2 canăbasmati rice, rinsed
- 1 lingurăsalt
- 3 lingurăvegetable oil
barberry topping
- 0,5 canăbarberry, rinsed
- 2 lingurăgranulated sugar
- 0,13 lingurițăsaffron, ground and bloomed in 1 tbsp hot water
- 2 lingurăbutter, melted(opțional)
garnish
- 2 lingurăpistachio, slivered, for garnish(opțional)
Ustensile
fork · colander · large pot · dutch oven · small saucepan
Mod de preparare
Pas cu pas
- 1
Pat the chicken legs dry with paper towels and season them generously with salt and black pepper.
Aproximativ 2 min.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
Aproximativ 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.
Aproximativ 15 min.
Nota bucătarului: 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.
Aproximativ 7 min.
- 5
Stir in the minced garlic and turmeric, cooking for another minute until fragrant.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 3 min.
Nota bucătarului: Cooking the tomato paste helps remove its raw flavor.
- 7
Return the seared chicken legs to the pot and pour in the water.
Aproximativ 1 min.
- 8
Add the bloomed saffron for the chicken, then bring the liquid to a gentle simmer.
Aproximativ 3 min.
- 9
Reduce the heat to low, cover the pot, and let the chicken simmer for 60-75 minutes, or until very tender.
Aproximativ 1 oră 15 min.
Nota bucătarului: 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.
Aproximativ 5 min.
Nota bucătarului: Rinsing removes excess starch, preventing sticky rice.
- 11
Bring a large pot of salted water to a rolling boil.
Aproximativ 5 min.
Nota bucătarului: 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).
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 1 min.
- 14
In a clean large non-stick pot, add vegetable oil and swirl to coat the bottom.
Aproximativ 1 min.
Nota bucătarului: This oil will help create the tahdig.
- 15
Carefully transfer the par-cooked rice into the pot, forming a pyramid shape.
Aproximativ 2 min.
Nota bucătarului: This pyramid shape allows steam to circulate evenly.
- 16
Cover the pot with a clean kitchen towel and a tight-fitting lid.
Nota bucătarului: 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.
Aproximativ 50 min.
Nota bucătarului: 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.
Aproximativ 2 min.
- 19
Add the rinsed barberries and granulated sugar, cooking for 2-3 minutes until the barberries plump slightly.
Aproximativ 3 min.
Nota bucătarului: Do not overcook barberries, as they can become bitter.
- 20
Stir in the bloomed saffron for the barberry topping and remove from heat.
Aproximativ 1 min.
- 21
Once the chicken is cooked, carefully remove the legs from the sauce and set aside.
Aproximativ 1 min.
- 22
If desired, reduce the chicken sauce over medium-high heat until it thickens slightly.
Aproximativ 5 min.
- 23
When the rice is done, gently fluff it with a fork.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: Garnish with slivered pistachio if desired.
Per porție
Valori nutriționale
- Calorii
- 1.116,5kcal
- Proteine
- 53,2g
- Carbohidrați
- 86,2g
- Grăsimi
- 58,6g
- Fibre
- 2,2g
- Zahăr
- 11g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
Store leftover Zereshk Polo Morgh in an airtight container in the refrigerator.
Reheat gently in the microwave or on the stovetop with a splash of water or broth to prevent drying.