Zereshk Polo
Zereshk Polo is a Persian rice dish prepared with saffron-infused rice, barberries, and chicken, cooked together for a flavorful meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Basmati Rice (rinsed and soaked) | 3 | Cup |
| Chicken Breast (cut into pieces) | 800 | Grams |
| Barberries (rinsed) | 1 | Cup |
| Onion (finely chopped) | 1 | Count |
| Saffron (ground and dissolved in 2 tbsp warm water) | 1 | Tsp |
| Butter (unsalted) | 100 | Grams |
| Sugar | 2 | Tbsp |
| Salt | 2 | Tsp |
| Black Pepper (ground) | 1 | Tsp |
| Turmeric | 1 | Tsp |
| Vegetable Oil | 3 | Tbsp |
| Water (for cooking rice) | 6 | Cup |
Instructions
- In a large pot, bring 6 cups of water to a boil. Add 2 teaspoons of salt and the soaked rice. Cook until the rice is al dente, then drain and set aside.
- In a pan, heat 2 tablespoons of vegetable oil. Add the chopped onion and sauté until golden brown.
- Add the chicken pieces to the onions, along with turmeric, black pepper, and a pinch of salt. Cook until the chicken is browned and cooked through.
- In a small pan, melt 50 grams of butter. Add the barberries and sugar, and sauté for a few minutes until the barberries are plump.
- In a large pot, layer the rice, chicken mixture, and barberries. Drizzle the saffron water over the top.
- Cover the pot with a lid wrapped in a clean towel to catch moisture. Cook on low heat for 30 minutes to allow flavors to meld.
- Before serving, gently fluff the rice and mix the layers. Serve warm.
Prep
- Soak basmati rice in water for at least 2 hours before cooking.
Kitchen equipment
Saffron GrinderLarge Pot With LidSmall Pan