Zereshk Polo is one of the jewels of Persian cuisine, offering a delightful combination of fragrant saffron rice, tangy barberries, and juicy, saffron-marinated chicken. The rice is lightly sweetened and dotted with plump barberries, creating a beautiful contrast of flavors and colors. Paired with succulent, golden-brown chicken, this dish is both aromatic and hearty—perfect for family gatherings or special occasions. Whether you’re new to Persian food or a seasoned fan, Zereshk Polo promises a unique and unforgettable dining experience.
Key Information
- Preparation Time: 30 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 30 minutes
- Number of Servings: 6 servings
- Serving Size: 1 plate (about 1 cup of rice + 1 piece of chicken)
Nutritional Information (Per Serving)
- Calories: 550 kcal
- Protein: 40g
- Carbohydrates: 60g
- Fat: 20g
- Sodium: 600mg
- Fiber: 4g
Note: Nutritional values may vary depending on portion sizes and specific ingredients used.
Ingredients List
For the Saffron Chicken:
- 6 chicken thighs (bone-in or boneless, skinless)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/4 tsp saffron threads
- 2 tbsp warm water (for saffron)
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 tbsp lemon juice
For the Zereshk Polo (Barberry Rice):
- 2 cups basmati rice
- 1/4 cup dried barberries (zereshk)
- 1/4 tsp saffron threads
- 2 tbsp warm water
- 2 tbsp unsalted butter
- 1 tbsp sugar
- 1/4 cup vegetable oil
- Salt, to taste
- 1/4 cup slivered almonds (optional, for garnish)
- 1/4 cup pistachios, chopped (optional, for garnish)
Detailed Method of Preparation
Prepare the Saffron Chicken:
- In a small bowl, dissolve the saffron threads in 2 tbsp of warm water. Let it steep for 5 minutes.
- Season the chicken thighs with salt, pepper, turmeric, cinnamon, and cumin. Rub the spices evenly into the chicken.
- In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 4-5 minutes.
- Add the seasoned chicken thighs to the skillet. Cook for 4-5 minutes per side until browned.
- Pour the saffron mixture over the chicken and add lemon juice. Cover the skillet, reduce the heat to low, and let the chicken simmer for 25-30 minutes, or until cooked through and tender.
Prepare the Rice:
- While the chicken is cooking, rinse the basmati rice thoroughly under cold water until the water runs clear.
- Bring a large pot of water to a boil and add a generous pinch of salt. Add the rice and cook for about 6-7 minutes, just until the rice is partially cooked (al dente).
- Drain the rice and set it aside.
- In a small bowl, dissolve the second batch of saffron threads in 2 tbsp of warm water. Let it steep for 5 minutes.
- In a separate pan, heat the vegetable oil over medium heat. Add the dried barberries, sautéing for 1-2 minutes until they plump up slightly.
- Add the sugar and stir gently to coat the barberries. Set them aside.
Assemble the Zereshk Polo:
- In a large pot, heat the butter over medium heat. Add the partially cooked rice and stir gently to coat it in the butter.
- Pour the saffron water over the rice and stir to mix. Cover the pot tightly with a lid and reduce the heat to low. Cook the rice for 20-25 minutes, or until fully cooked and fragrant.
- Once the rice is cooked, gently fluff it with a fork and stir in the sweetened barberries. If desired, fold in slivered almonds and pistachios for extra crunch and flavor.
Serve the Zereshk Polo:
- Serve the saffron rice on a large platter, topped with the tender saffron chicken. Garnish with additional barberries, slivered almonds, and pistachios for added texture and color.
- Enjoy your Zereshk Polo with a side of fresh salad or yogurt for the perfect Persian meal.
Tips for Culinary Success
Perfect Rice Texture:
To achieve fluffy, non-sticky rice, be sure to rinse the basmati rice thoroughly before cooking to remove excess starch. A generous amount of water and a bit of salt in the cooking water also helps achieve the perfect texture.Enhance the Barberries:
If your barberries are particularly tart, soaking them in warm water for about 10 minutes before cooking can help soften their flavor. Additionally, using a bit of sugar when sautéing them balances their natural acidity and enhances the flavor.Saffron's Richness:
Saffron is the star of this dish, lending it a luxurious golden color and a rich, aromatic flavor. Don’t skimp on the saffron, as it’s integral to both the chicken and the rice.Vegetarian Version:
To make a vegetarian version of Zereshk Polo, simply omit the chicken and serve the rice with a vegetable stew or stew-like ingredients such as roasted vegetables, fried onions, or cooked lentils for protein.
Frequently Asked Questions (FAQs)
Q: Can I make Zereshk Polo in advance?
A: Yes! You can prepare both the rice and chicken ahead of time and refrigerate them separately. When ready to serve, simply reheat both components and assemble them together.
Q: How do I store leftover Zereshk Polo?
A: Leftover Zereshk Polo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, and be careful not to overcook the rice.
Q: Can I freeze Zereshk Polo?
A: While it’s best enjoyed fresh, you can freeze the cooked rice and chicken separately for up to 3 months. To reheat, defrost in the fridge overnight and then warm gently in the oven or on the stovetop.
Q: Is Zereshk Polo spicy?
A: No, Zereshk Polo is not spicy. The dish is savory, slightly tangy from the barberries, and aromatic from the saffron. The spices used in the chicken are mild and flavorful.
Q: What can I serve with Zereshk Polo?
A: Zereshk Polo is often served with a side of Persian yogurt, shirazi salad (cucumber, tomato, and onion salad), or a light, refreshing cucumber-mint salad. You could also serve it with grilled vegetables or a fresh herb platter.