Iranian Main

Zereshk Polo ba Morgh

Zereshk Polo ba Morgh is saffron chicken with Persian steamed rice scattered with tart barberries, pistachios and a little sugar. This version uses measured ingredients, clear visual cues and the traditional flavour balance that makes the dish distinctive.

Jump to recipe More Iranian food
35 minsPrep time
1 hr 15 minsCook time
Serves 6Servings
MediumDifficulty
Zereshk Polo ba Morgh
About this dish

Zereshk Polo ba Morgh: the story on the plate

Zereshk Polo ba Morgh is a Iranian main with a clear sense of place. Zereshk polo ba morgh combines two hallmarks of Persian celebratory cooking: steamed rice with separate grains and the sharp colour and acidity of barberries. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Historical background

Zereshk polo ba morgh combines two hallmarks of Persian celebratory cooking: steamed rice with separate grains and the sharp colour and acidity of barberries.

Why it is famous

It is widely served at gatherings and formal meals because the red barberries, saffron-yellow rice and white grains create an especially festive plate.

Cultural significance

It is widely served at gatherings and formal meals because the red barberries, saffron-yellow rice and white grains create an especially festive plate.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

680Calories
38gProtein
88gCarbs
22gFat
Ingredients

What you need

  • 500 basmati rice
  • 1200 bone-in chicken thighs
  • 120 barberries, rinsed
  • 220 onion, sliced
  • 1 ground turmeric
  • 0.4 saffron threads, bloomed
  • 20 caster sugar
  • 55 butter
  • 40 pistachios, slivered
  • 500 water or chicken stock
  • 2 fine salt
  • 0.5 black pepper
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. Rinse rice until water is nearly clear and soak in well-salted water for 30 minutes. Meanwhile brown onion in 20 g butter, add turmeric and chicken, and colour the pieces lightly.
  2. Add stock, half the bloomed saffron, salt and pepper. Cover and simmer chicken 45–55 minutes until tender, then uncover to reduce the cooking liquid to a light sauce.
  3. Boil soaked rice in abundant salted water for 5–7 minutes until the grains are flexible outside but still firm at the centre. Drain immediately.
  4. Melt 20 g butter in a clean heavy pot, add rice in a loose pyramid, poke steam holes and drizzle with a little saffron water. Wrap the lid in a cloth and steam on low heat 35–40 minutes.
  5. Warm remaining butter in a small pan. Add barberries and sugar and toss only 30–60 seconds until glossy; prolonged cooking makes barberries bitter. Add pistachios off heat.
  6. Mix a scoop of rice with remaining saffron for a golden garnish. Serve white rice topped with saffron rice and barberries beside the chicken and its reduced sauce.
Cook smarter

Tips, storage and serving advice

Shopping tips

Buy saffron threads rather than powder, Persian dried limes when possible, tart barberries and unsweetened pomegranate molasses. Rinse rice thoroughly so the grains steam separately. Check labels on compound ingredients such as sauces, spice blends, stocks, kimchi, fermented pastes and prepared breads when cooking for allergies.

Ingredient quality

For Zereshk Polo ba Morgh, prioritise fresh or properly stored versions of basmati rice, bone-in chicken thighs, barberries, onion; speciality seasonings should smell vivid rather than stale.

Common mistakes

Overcooked barberries turn bitter, overboiled rice becomes mushy during steaming and too much sugar turns the garnish candy-like.

Chef’s tips

Parboil rice only until the outside bends; the steam stage must finish cooking the centre.

How to know it is cooked

Rice grains are elongated and separate, chicken is tender and barberries stay bright red and plump.

Plating advice

Mound rice high, stripe with saffron grains and barberries, then place chicken to one side with sauce controlled.

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