Iranian Zereshk Polo Recipe
Zereshk Polo (or Zereshk Polow) is a saffron-infused rice dish garnished with barberries, widely enjoyed in Iran.
Ingredients
Chicken
- Onion, diced – 1
- Olive oil – 3 tbsp
- Turmeric, ground – ½ tsp
- Black pepper, ground – ½ tsp
- Chicken, large pieces – 4
- Water – 1 cup
- Tomato paste – 2 tbsp
- Salt – 1 tsp
Rice
- White basmati rice, soaked and rinsed – 2 cups
- Water – 8 ¼ cups
- Salt – 2 tbsp
- Neutral oil – 4 tbsp
- Saffron water – 1/4 tsp ground saffron dissolved in 2 tbsp hot water
Barberries
- Butter – 2 tbsp
- Barberries, rinsed – ½ cup
- Sugar – 4 tbsp
- Saffron water – 1 tbsp
Instructions
Chicken
- In a large frying pan, saute the onions in 2 tbsp oil, until translucent.
- Add turmeric and pepper and continue to saute for 2 additional minutes.
- Remove the onions from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon of oil and saute the chicken on medium high heat for 5 minutes on each side.
- Return the onions and add the water to the chicken. Cover and cook over low heat for 60 minutes.
- Add the tomato paste and salt and mix well.
- Cover and cook on low heat for 30 minutes or until the chicken is fork tender.
Rice
- Wash the rice thoroughly and put aside to soak for at least one hour then rinse.
- In a large, covered pot, bring 8 cups water and salt to a boil. Add the rinsed rice and boil on high heat uncovered for about 6-8 minutes, or until the rice has slightly softened.
- Drain the rice and set aside while you prepare the pan.
- Add 2 tablespoons of oil to a non-stick pot.
- In a small bowl, mix 1 cup of the lightly cooked rice with 1 tablespoon of saffron water mixture, gently mix and spread evenly in the bottom of the pot. This will be the crispy layer.
- Pour the remainder of the rinsed rice to the pot and lightly fluff with a fork.
- Evenly drizzle the remaining 2 tablespoons of oil over the top of the rice.
- Pour the remaining 1/4 cup of water over the rice. Wrap the lid of the pot with a clean towel then cover the pot. This will allow the rice to steam.
- Steam over medium-low heat for 45 minutes.
- Pour the remaining 1 tablespoon saffron water over the top of the rice. Turn off the heat and allow to sit for 5 minutes before serving.
Barberries
- In a small saucepan, melt the butter and add the rinsed barberries, sugar and saffron water.
- Stir over low heat until the sugar has dissolved, and barberries have plumped up. This will take about 3 minutes – do not overcook the berries.
Assembly
- Use a large serving platter to place on top of the pan and carefully and swiftly invert the rice onto the platter.
- Decorate with barberries around the edges. Optionally, add slivered almonds or pistachios.
- Arrange the chicken pieces around the rice and serve.
Nutrition
Calories: 538kcalCarbohydrates: 48gProtein: 25gFat: 27gSaturated Fat: 8gCholesterol: 95mgSodium: 4243mgFiber: 3gSugar: 20g
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