Persian Chicken with Barberry Rice Recipe

[LeeJung]

Have you tried Persian chicken with barberry rice (Zereshk Polo ba Morgh)? If not, you're missing out on this vibrant and flavorful Persian dish. It pairs tender, saffron-infused chicken with tangy, sweet-sour barberry rice. It’s unique yet simple to make, perfect for impressing with something a little different. I'm sharing the recipe here in case you want to try making one:

Ingredients:​

For the Chicken:​

• 4 chicken thighs or drumsticks
• 2 medium onions, finely sliced
• 2 tbsp tomato paste
• 1/2 tsp turmeric
• 1/4 tsp saffron threads, dissolved in 2 tbsp hot water
• 1/2 cup (120 ml) chicken broth or water
• 2 tbsp vegetable oil
• Salt and pepper to taste

For the Barberry Rice:​

• 2 cups (400 g) basmati rice, soaked for 30 minutes and rinsed
• 1/2 cup (60 g) dried barberries (available in Middle Eastern stores; substitute dried cranberries if unavailable)
• 3 tbsp sugar
• 2 tbsp butter
• 1/4 tsp saffron threads, dissolved in 2 tbsp hot water
• 2 tbsp vegetable oil
• Salt to taste

Instructions:​

1. Prepare the Chicken:​

1. Heat oil in a large skillet or pot over medium heat. Add onions and sauté until golden brown.
2. Add turmeric and stir for a few seconds, then add chicken pieces. Brown the chicken on both sides.
3. Stir in tomato paste, chicken broth, and half of the saffron water. Season with salt and pepper.
4. Cover and simmer on low heat for 30-40 minutes, or until the chicken is tender and the sauce is slightly thickened.

2. Prepare the Rice:​

1. Bring a large pot of salted water to a boil. Add rinsed rice and cook for 6-7 minutes until partially cooked. Drain and set aside.
2. In a small saucepan, melt butter over low heat. Add barberries, sugar, and the remaining saffron water. Stir gently for 1-2 minutes. Remove from heat.
3. Heat oil in a large pot. Add a layer of rice, then sprinkle some barberries on top. Repeat the layering process, finishing with rice on top.
4. Cover the pot with a lid wrapped in a clean kitchen towel to absorb steam. Cook on low heat for 30 minutes to allow the rice to steam and develop a golden crust (tahdig) at the bottom.

3. Assemble the Dish:​

1. Fluff the steamed rice with a fork. Carefully plate it, sprinkling the remaining barberries on top.
2. Serve the rice alongside the saffron chicken, drizzling some of the chicken’s sauce over the rice for extra flavor.

Tips:​

• Barberry Preparation: Soak barberries in cold water for 10 minutes before cooking to remove any bitterness.
• Saffron Boost: Grind saffron threads with a pinch of sugar before dissolving them for more intense flavor.
• Vegetarian Option: Replace chicken with roasted eggplant or chickpeas for a plant-based version.

This dish offers a beautiful balance of savory and tangy flavors, perfect for a memorable meal!

 

[Kath_]

Persian Chicken with Barberry Rice is a flavorful feast, with tender chicken paired perfectly with the tangy, jewel-like barberries and fragrant rice!

 

[KainGo127]

Ooh, this Persian Chicken with Barberry Rice looks absolutely delicious! The combination of sweet and tart from the barberries must be amazing! I can't wait to try this recipe out – it’s definitely going on my list!