Zereshk Polo ba Morgh

Zereshk Polo ba Morgh, a traditional Persian dish, features steamed and fluffy Persian rice mixed with barberries (Zereshk) and chicken (Morgh). This dish is a common staple at small gatherings, large dinner parties, weddings, and other festive occasions and holidays. It is often served alongside Soup é Morgh é Zaferani or Soup é Jo and a simple salad.

Compared to other Persian khoresh(s), Zereshk Polo ba Morgh is a simple concept. The chicken is the main ingredient and is cooked separately in a tomato saffron sauce, making it easy to prepare in large quantities, just like the rice. As a result, Zereshk Polo ba Morgh is a favorite party rice dish in Iran. This festive rice is layered with a mixture of red zereshk berries and golden fried onions, then garnished with almonds and/or pistachios.

In addition to Zereshk Polo ba Morgh, a formal Iranian dinner party with a large number of guests may offer a variety of dishes, such as a lamb/beef khoresh served with white steamed rice, such as Khoresh Bademjan or Gheymeh, to provide a choice of different rice and meat options.

Zereshk Polo Ba Morgh and other dishes like Gheymeh, Aash Reshteh, and Sholeh Zard are often prepared in large quantities and distributed as “Nazri” during religious ceremonies, as a way of expressing gratitude for the fulfillment of a vow.

The berries known as “zereshk” barberries are tiny and ruby red in color. They provide a tangy taste to this khoresh, and they are cultivated in the eastern region of Iran, particularly in Khorasan province. Another variety of barberry, known as “zereshk e siah,” meaning black barberry, is grown in the western part of Iran, particularly in Kermanshah province. This species of barberry is less sour and has a darker hue.

Instead of adding sugar to the tart barberries, some cooks opt to saute them with diced onions that have been fried in butter until golden brown. This gives the barberries a slightly tangy flavor with a hint of natural sweetness from the caramelized onions. The rice is then layered with this flavorful mixture for an added burst of taste.

How to Make Zereshk Polo Ba Morgh

Serves: 6-8

Prep and cooking time: About 2 hours

Ingredients

For the chicken:

• 8 skinless chicken thighs or drumsticks (about 3 pounds)
• 1 tsp turmeric
• 1 tsp salt
• ¾ tsp black pepper
• 1 large onion cut in half
• 3 cups water
• ⅛ tsp ground saffron powder, optional. Use a mortar and pestle to grind whole dried saffron.
• 1 medium yellow onion, sliced thin and fried to a golden brown in 2 tbsp veggie oil (total 3 oz fried onions)
• 2 tbsp tomato paste
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp zereshk barberries

For The Zereshk Polo:

• 2 ½ cups uncooked basmati rice
• 1 ½ tsp B’s Biryani rice spice, divided
• 1 large onion diced medium and fried to golden brown in 3 tbsp ghee, or butter
• ½ cup zereshk
• 1 pinch of ground saffron powder, optional
• Sliced almonds and/or pistachios for garnish, optional

Instructions:

1. In a large 12-inch skillet (with a lid), add the chicken thighs (bone side down), turmeric, salt, pepper, onion halves, and 3 cups of cold water. Leaving uncovered, bring it to a boil over medium-high heat, so all the foam from cooking raw chicken rises to the top. Use a slotted spoon to skim off the foam. Reduce heat to medium-low, cover skillet, and cook for 30 minutes, then turn the chicken pieces and cook for another 30 minutes on medium-low. 
2. Thirty minutes into cooking the chicken, start making the rice according to the instructions for aromatic rice; you’ll find it here.  
3. In a medium skillet, fry the sliced medium onion in 2 tablespoons of vegetable oil until golden brown. Add the tomato paste and saute until aromatic. Set aside. 
4. When the chicken is fork tender, discard the onion halves. Turn the chicken pieces one more time (now the meaty part of the chicken will be face up) and sprinkle the optional ground saffron powder on the pieces. Use the back of a spoon to rub the saffron onto each piece.
5. Make the tomato sauce in the same skillet by mixing in the prepared fried onion and tomato paste with the broth. Add 2 tablespoons freshly squeezed lemon juice and 1 tablespoon zereshk to the sauce. Bring it to a boil over medium heat and then reduce the heat to medium-low, cover the skillet, and cook for 15-20 minutes, then turn the chicken pieces and cook for another 15-20 minutes.
6. At the end of the cooking time, the chicken should easily come apart with a fork. The sauce will be reduced, and a glistening oil will rise to the top. If there is too much sauce left in the skillet, remove the lid and cook for a few more minutes until it is reduced.
7. To make the zereshk/fried onion mix: in the same skillet that you’ve fried the diced onion, add ⅓ cup barberries and a pinch of optional saffron and saute over low heat for a couple of minutes until the zereshk plumps up. Zereshk burns very quickly, so keep the heat very low.
8. For the layered presentation of Zereshk Polo: Use a large spatula to transfer ⅓ of the steamed aromatic rice to the serving platter, top with ⅓ of the barberry/fried onion mixture, and continue layering and finish the top with the remaining zereshk/fried onion. Garnish with sliced almonds and/or pistachios. Serve chicken on a separate platter.