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Zereshk Polo ba Morgh – Persian Saffron Jeweled Rice with Barberries and Chicken
Persian jewel rice featuring fragrant saffron-infused basmati rice garnished with sweet-tart ruby barberries and served with tender braised chicken.
Prep
15 min
Cook
35 min
Total
50 min
Ingredients
4servings
- Chicken breasts500 g
- Basmati rice300 g
- Dried barberries or cranberries40 g
- Saffron threads brewed in warm water1 pinch
- Butter25 g
- Onion1 piece
- Turmeric3 g
- Olive oil25 ml
- Salt
Preparation Steps
1
Cook basmati rice in salted boiling water for 12-14 minutes until fluffy; drain.
13 min timer
2
In a skillet, sauté onion in oil with turmeric, add chicken strips, and cook 10-12 minutes until tender and cooked through.
12 min timer
3
In a small pan, melt butter over gentle heat, add rinsed barberries, and sauté for 1 minute without burning.
1 min timer
4
Mix 1 cup of the cooked rice with the brewed golden saffron water until vibrant yellow.
5
Plate white rice, crown with vibrant saffron rice and ruby barberries, and arrange savory chicken alongside.
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Provenance & Public Domain Audit
Source: Traditional Persian Heritage Cookery / NAL Historical World Cuisine Archive (National Agricultural Library (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
