Zereshk Polow Ba Morgh (persian Chicken And Barberry Rice)
Zereshk Polow ba Morgh, or Persian Chicken and Barberry Rice, is a classic dish from West Asian cuisine that features tender chicken and tangy barberries mixed with aromatic rice. This flavorful and colorful dish is perfect for a special occasion or a family dinner.
Ingredients
- 2 cups basmati rice
- 4 chicken thighs
- 1 onion, thinly sliced
- 1/2 cup dried barberries
- 1/4 teaspoon ground saffron
- 1/4 cup butter
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- Wash the rice and soak it in salted water for 30 minutes.
- Season the chicken thighs with salt, pepper, and cinnamon.
- In a large pot, melt half of the butter and sauté the sliced onion until golden.
- Add the chicken thighs to the pot and brown them on both sides.
- Add 1 cup of water, cover the pot, and let the chicken cook for 30 minutes.
- In a separate pot, bring water to a boil and cook the rice until it's parboiled.
- Drain the rice and mix it with the remaining melted butter and saffron.
- In a non-stick pot, layer the rice and chicken, then sprinkle the barberries on top.
- Cover the pot with a clean dish towel and a lid, and let it cook over low heat for 45 minutes.
- Once ready, gently mix the rice and chicken together before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 20g
Supplies
Large pot Non-stick pot Cooking spoon Cutting board Knife
Tools
Stove Measuring cups Measuring spoons
Serving suggestions
Serve the Zereshk Polow ba Morgh with a side of yogurt and a fresh salad.
Tips & tricks
To enhance the flavor, you can sprinkle some slivered almonds or pistachios on top of the rice before serving.
Cost
$15