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PersianAuthentic Cuisine

Zereshk Polo

Serves 4 to 6 Entree chicken, Poultry

Zereshk Polo

Zereshk Polo is a cherished centerpiece at Persian festive tables, where it brings together the warmth of home cooking and the joy of shared meals. This dish is often prepared for special occasions, embodying the spirit of generosity with each ingredient carefully measured by hand, and the table set to welcome family and friends. The home version unfolds with the same care, capturing the essence of Persian hospitality.

The dish should taste vibrant and slightly tart, with barberries providing bursts of tanginess against the fragrant backdrop of saffron-infused basmati rice. The chicken thighs, succulent and tender, soak up the flavors, creating a harmonious balance of sweet and savory. Each bite offers a comforting texture, inviting you to savor the rich tapestry of Persian flavors.

Ingredients

  • 400 gbasmati rice
  • 700 gchicken thighs
  • 1 cupbarberries
  • 1onion
  • 2 tbspvegetable oil
  • pinchsaffron
  • 1 tbspsugar
  • 1 tspfine sea salt

Method

  1. Rinse the 400 g basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in a bowl of water with a pinch of salt for at least 30 minutes to allow the grains to elongate during cooking.
  2. Pat the 700 g chicken thighs dry with paper towels. Season them with 1 tsp fine sea salt. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken thighs skin-side down. Brown them for about 5-7 minutes on each side until they are golden brown and the skin is crisp. Remove the chicken and set aside.
  3. In the same skillet, add 1 finely chopped onion. Cook over medium heat until the onion becomes translucent and tender, about 5 minutes, stirring occasionally to prevent burning. This step builds the flavor base for the dish.
  4. Return the chicken thighs to the skillet with the onions. Add a pinch of saffron that has been steeped in 2 tablespoons of hot water. Cover the skillet and let the chicken cook on low heat for about 20 minutes, or until the chicken is cooked through and tender.
  5. While the chicken is cooking, rinse 1 cup of barberries under cold water to remove any grit. In a small saucepan, combine the barberries with 1 tbsp sugar and a splash of water. Cook over low heat until the barberries are plump and the sugar has dissolved, stirring gently to avoid breaking the berries.
  6. Drain the soaked rice and bring a large pot of water to a boil. Add the rice and cook for about 5-7 minutes until the grains are soft on the outside but still firm in the center. Drain the rice and rinse with cold water to stop the cooking process.
  7. Layer the partially cooked rice over the chicken in the skillet. Cover with a tight-fitting lid and cook on low heat for about 30 minutes. The rice should be fluffy and tender, with a golden crust forming at the bottom of the pan.
  8. Gently fold the plumped barberries into the cooked rice, being careful not to break the grains. Taste and adjust the seasoning with more salt if needed. Serve the Zereshk Polo warm, garnished with the saffron-infused chicken, and enjoy as a centerpiece for a shared meal.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

This recipe is from Authentic Persian Cuisine by Yassine Sbiti — the Persian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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