Photograph of the finished Zereshk polo ba morgh

Middle East · Cơm barberry gà nghệ tây

Zereshk polo ba morgh

2 hr 20 min Hands-on time + 3 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 600 g
  • Photograph of Chicken thighs Chicken thighs 1.4 kg
  • Photograph of Dried zereshk fruit (barberry) Dried zereshk fruit (barberry) 160 g
  • Photograph of Onion Onion 2.4
  • Photograph of Saffron threads Saffron threads 1.6 g
  • Photograph of Ghee Ghee 280 g
  • Photograph of Sugar Sugar 100 g
  • Photograph of Turmeric powder Turmeric powder 16 g
  • Photograph of Pistachios Pistachios 120 g
  • Photograph of Salt Salt 32 g

Method

  1. 1 Soak the rice in salt water for 3 hours, then boil it for 6 minutes and rinse with cold water.
  2. 2 Simmer chicken thighs with onions, turmeric, and saffron water for 45 minutes until the meat is tender and falls off the bone.
  3. 3 In the version with chicken, the chicken broth is poured over the rice while it's simmering, which is a difference from the vegetarian version.
  4. 4 Soak the zereshk for 15 minutes, then sauté it in ghee with sugar for exactly 40 seconds.
  5. 5 Arrange the rice in a pot with ghee, then pour in the chicken broth and saffron water.
  6. 6 Simmer over the lowest heat for 40 minutes, then arrange the chicken on top of the rice and sprinkle with zereshk and pistachios.

With an appliance

  • Pressure cooker 1 hr

    Replace step 2: simmer the chicken in high pressure for 15 minutes, then release the pressure naturally; the rice layer remains in the regular pot.

Start cooking