Fluffy basmati rice, ruby-red barberries and fragrant saffron come together in this classic Persian dish. Served with chicken simmered in a rich tomato sauce, zereshk polo is a favourite for family meals and special occasions.
Ingredients
For the rice
- 4 cups basmati rice, using the same cup throughout
- Salt, to taste
- Oil or butter, as needed
- Brewed saffron, as needed
- Sliced potato or flatbread for tahdig (optional)
For the chicken
- 4 pieces of chicken, thighs or breasts
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- Brewed saffron, to taste
- Salt, black pepper and turmeric, to taste
- Oil, for browning
- Water, as needed for the sauce
- A little cinnamon or rosemary (optional)
For the barberry topping and garnish
- 1 cup dried barberries (zereshk)
- Up to 2 tablespoons sugar, adjusted to taste
- Butter, as needed
- A small splash of rosewater (optional)
- Slivered pistachios or almonds (optional)
- Potato fries, to serve (optional)
How to Make Zereshk Polo with Chicken
1. Rinse and soak the rice
Rinse the rice gently several times, then soak in water with a little salt for 30–60 minutes. Follow the rice packaging if it recommends a different soaking time.
2. Brown the chicken
Season the chicken with salt and pepper. Heat a little oil in a wide pan and brown the pieces on both sides. Transfer to a plate; the chicken will finish cooking in the sauce.
3. Make the tomato sauce
In the same pan, soften the onion until lightly golden. Add the garlic and stir briefly. Mix in the tomato paste, turmeric and optional cinnamon or rosemary. Cook for 1–2 minutes, stirring, until the tomato paste becomes fragrant.
4. Simmer the chicken
Return the chicken to the pan and add enough water to come partway up the pieces. Cover and simmer gently until fully cooked and tender, approximately 40–60 minutes depending on the cut and size. Add a little water if needed. Near the end, stir in the lemon juice and brewed saffron. Let the sauce reduce to your preferred consistency and adjust the seasoning.
5. Parboil and steam the rice
Bring a large pot of salted water to a boil. Drain the soaked rice and add it to the boiling water. Cook until the outside of each grain is soft but the centre is still slightly firm; begin checking after about 5 minutes. Drain.
Add a little oil to the clean pot. If making tahdig, cover the base with thin potato slices or flatbread. Spoon the drained rice loosely over the base and make a few steam holes with the handle of a spoon. Cover tightly and cook briefly over medium heat until steam develops, then reduce to low and steam for approximately 35–45 minutes, until the rice is tender.
6. Prepare the barberries
Pick over the barberries, rinse thoroughly and drain well. Melt a little butter in a small pan over low heat. Add the barberries and sugar to taste, then stir gently for about 1–2 minutes, just until glossy and plump. Add a small splash of rosewater if using, then remove from the heat. Avoid browning the barberries.
7. Assemble and serve
Mix a portion of the cooked rice with brewed saffron. Arrange the white rice on a platter and top with saffron rice, barberries and optional slivered nuts. Serve with the chicken and its sauce alongside. Add tahdig or freshly cooked potato fries if desired.
Tips for a Beautiful Result
- Keep the grains separate: Check the rice while parboiling and drain it before the centre becomes completely soft.
- Protect the saffron aroma: Add saffron to the chicken near the end of cooking and mix it into the garnish rice just before serving.
- Use gentle heat for barberries: They burn quickly and can become bitter.
- Balance the sweetness: Start with less sugar and add more to suit the tartness of your barberries.
- Keep the sauce alongside: Spoon it over the chicken so the rice stays fluffy.
- Choose your rice: Try VATAN Premium Aged Basmati from Komo Products for the rice component, adjusting soaking and cooking to the package instructions.
Frequently Asked Questions
What are barberries?
Barberries are small, tart dried berries known as zereshk in Persian. They bring a bright colour and tangy flavour to the rice.
Can I serve this for a formal dinner?
Yes. A platter of white and saffron rice topped with barberries and slivered nuts makes an attractive centrepiece. Serve the chicken and sauce on a separate platter for easy portioning.
Are fries and rosewater essential?
No. Both are optional. A small amount of rosewater adds a floral note, while fries provide an extra side.
Explore rice from Komo Products: Visit komoproducts.com to browse VATAN rice and enquire about supply for your home or restaurant.
