Zereshk polo with chicken is undoubtedly the most common persian dish in dinner party or family gathering. The secret of preparing a delicious and mouthwatering zereshk polow is lots of sauteed onion and saffron.
There are two methods for cooking chicken for zereshk polo morgh recipe. You can first cook chicken in water with onions and spices and then fry it. But in another method that is used here, the chicken is first fried in a little bit of oil and then cooked with sauteed onion and other ingredients that make it’s sauce.
- 4 chicken pieces(thighs or chicken breasts)
- 4 cups of rice
- 1 cup barberry(zereshk)
- 2 tablespoon of tomato paste
- 1 onion
- 4 teaspoon bloomed saffron
- 2 tablespoon Butter
- Salt and pepper
Fry chicken pieces in oil until golden.
Wash the barberries in warm water, drain and set aside.
Put chickens in the pot. Chop the onion and saute it in oil until it is soft. Then add tomato paste, lemon juice, salt and pepper and stir for a few minutes. Pour the mixture on the chicken and add 2 cups of water and cover the pot. Bring to the boil and skim off any foam on the surface and allow chicken to cook with gentle heat for about 2 hours. 10 minutes before you take the chicken out of the pot, pour 2 teaspoons of bloomed saffron onto the chicken.
The sauce for this recipe should be thick. If the sauce is too thin, remove the chicken from pot and boil to reduce until thick.
Rinse rice until the water went clear. Place rice in a large pan filled with water. Add some salt and let it cook. The rice is done after 6 to 8 minutes when it begins to rise to the top and the water comes back to a boil. Check the rice is cooked at the end by trying a grain. Break one grain in half. Rice should be soft on the outside but hard in the middle. Pour rice into the colander to drain; then set aside.
In a large pot heat 2 tablespoon of oil or butter. Arrange potato slices or Lavash naan. Pour the rice back into the pot.
Place the pot on medium-high heat directly on the stove top. Cover the pot and cook until rice begins to steam. Then lower the heat and cook for one hour until the crust forms.
Put 2 tablespoons of butter or vegetable oil in a small frying pan on a medium heat. Add barberries to the pan and saute for 4 or 5 minutes.
Take 5 or 6 table spoon of cooked rice and mix it with 2 teaspoon of liquid saffron and set aside.