Zereshk Polo ba Morgh
Zereshk polo ba morgh is served at every Persian wedding, celebration and New Year (Nowruz). The barberries (zereshk) are unique to Iranian cuisine and grow in the Khorasan region.
Iran's celebration rice dish — saffron rice with sour barberries and tender braised chicken. The combination of sweet-sour barberries with fragrant saffron is one of Persian cuisine's greatest achievements.
Ingredients
Method
Brown chicken with onion and turmeric. Add 300ml water. Simmer covered 40 minutes. Season.
Parboil soaked rice in heavily salted water 7 minutes. Drain.
Melt butter in pot. Add a layer of rice. Pour half the saffron water over.
Add remaining rice in a mound. Pour remaining saffron water over. Cover with a tea towel under the lid.
Cook on lowest heat 30-35 minutes until a golden crust forms on the bottom (tahdig).
Fry barberries briefly with butter and a pinch of sugar. Mix with some of the rice.
Serve rice with barberry mixture on top and chicken alongside.
The tahdig — the golden rice crust on the bottom — is the prize. A heat diffuser helps ensure it forms without burning.
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