زرشک پلو با مرغ — Print Recipe

Fragrant saffron-steamed basmati rice studded with jewel-like tart barberries, served over tender braised chicken thighs glazed with saffron and butter.

Ingredients

3 cups basmati rice, soaked 2 hours
8 chicken thighs, bone-in skinless
1 cup dried barberries (zereshk)
1 large onion, thinly sliced
1/2 tsp saffron threads, bloomed in 3 tbsp hot water
3 tbsp butter
2 tbsp vegetable oil
1 tsp turmeric
Salt and pepper
2 tbsp sugar

Instructions

1 Parboil rice in salted boiling water until just al dente, about 6 min. Drain.
2 Season chicken with turmeric, salt, pepper. Brown in oil and braise with sliced onion until cooked through, about 35 min.
3 Rinse barberries, sauté briefly in 1 tbsp butter with sugar until plump. Set aside.
4 Layer rice in pot with saffron water and remaining butter. Cover tightly, steam on low 45 min for crispy tahdig.
5 Serve rice topped with barberries, chicken alongside, drizzled with saffron butter from the pot.

Did You Know?

Zereshk polo ba morgh is the most served dish at Iranian weddings — no celebration is complete without its golden saffron glow.