How to Make Favorite Zereshk Polo Morgh – Persian Barberry Rice with Chicken
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Zereshk polo morgh is one of the most famous dishes in Persian cuisine. It's full of wonderful flavors such as saffron, turmeric and barberry.
Zereshk polo is actually a pretty simple idea that is quick to prepare. And is a festive dish that is perfect for holidays and parties.
#Persian #rice #Saffron #lunch #dinner #FestiveDish #TasteOfHome
Components and spices that need to be Get to make Zereshk Polo Morgh – Persian Barberry Rice with Chicken:
- 🌻Liquid Saffron:
- 1/2 tsp ground saffron
- 2 ice cubes
- 🌻Tomato Paste Sauce:
- 1 Tbsp oil
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 Tbsp tomato paste
- 1 & 1/2 cup water
- 2 Tbsp oil
- 1/2 tsp butter
- 4 chicken legs with skin or without (choice)
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp liquid saffron
- 🌻Steamed Rice:
- 2 cups Basmati Rice (good quality)
- 8-9 cups Water
- 1.5 tsp Salt
- 4-5 Tbsp Vegetable Oil
- 3 Tbsp barberries
- 1 Tbsp water
- 1 Tbsp oil
- 1 Tbsp sugar
- 2 tsp liquid saffron
- 🌻To serve: 2 Tbsp liquid saffron
Instructions to make to make Zereshk Polo Morgh – Persian Barberry Rice with Chicken
- 🌻Liquid Saffron:
Place the ice cubes in a very small cup and sprinkle saffron on top. Let it sit in room temperature until fully melted and saffron is dissolved.
- 🌻Tomato Gravy (sauce) :
Heat oil in a sauce pan over medium heat.
Add turmeric, salt and pepper and let the spices mix for 10 seconds.
Add tomato paste and saute until dark red.
Add water and bring to boil, let it simmer for 2-3 minutes. Put it aside.
Sprinkle the chicken legs generously with salt and pepper.
Heat oil in a big pan over medium heat.
Add butter and let it melt.
Put the chicken legs in the pan, skin side down.
Pour liquid saffron all around the pan, tilt the pan a bit so the saffron gets to the skin.
Sear the chicken until the skin is golden brown and crispy, about 7 minutes.
- Flip the chicken legs so the other side also gets golden brown. About 5 minutes.
Add the tomato paste sauce to the pan and add the liquid saffron.
Bring to simmer and let it cook on low heat for 40-45 minutes until the chicken is fully cooked.
Meanwhile make the rice.
Rinse Basmati rice twice and let it aside. This will help reduce the amount of starch in the rice. Fill a large pot with 8 cups water and bring it to boil over high heat.
Add rinsed Basmati rice and salt to water and let it boil for 7 minutes. Check one grain of rice, the grain should be soft on the edges and you would be able to break it into two using your finger tips but the grain should still be firm in the middle.
- Place a colander in the sink (sink should be clean) and pour the rice and water into the colander, let the water drain.
Pour some cold water on the rice to stop the cooking process.
- Dry the same pot, pour 4 -5 Tbsp vegetable oil at the bottom of the pot. Make sure it cover the bottom of the pot completely. Heat on low heat.
Wrap the lid in a kitchen towel and place it on the pot. Turn the heat to very low and let it steam for 15-20 minutes on very low heat until rice fully cooked.
- 🌻minutes before serving, prepare the barberries:
Put the barberries, water, oil, sugar and liquid saffron. Let it sit for 10 minutes.
Put the pan on low heat and cook the barberries until bright red and shiny.
- 🌻To Serve:
Take 4-5 Tbsp of Persian style rice and mix it with 2 Tbsp liquid saffron, set it aside. You can mix some cooked barberries into it or just serve the barberries on top.
Serve some Persian style rice on a plate and add the saffron barberry rice on top of it.
Serve the chicken on the side with some tomato sauce drizzled on top and some served in a bowl for additional taste.
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