Main
Zereshk Polo Morgh (Iran)
- Preparation time
- 1 h
- Servings
- serves 4
Ingredients
serves 4
- Chicken — to buy4 pieces
- Rice — to buy300g
- Berbéris (zereshk) — to buy50g
- Saffron — to buy1 pinch
- Butter — to buy40g
- Sugar — to buy1 tbsp
Preparation
Marinate the chicken with a little infused saffron, salt and pepper, then brown it in a pan and finish cooking over low heat until cooked through.
Rinse the barberries in cold water to remove excess salt, drain.
Cook the barberries in a little butter with the sugar for 2-3 minutes over low heat — do not let them burn, they would become very bitter.
Steam the rice the Iranian way: boil it then drain it half-cooked, return it to the pot with butter and let it finish cooking covered over very low heat so a golden crust forms at the bottom.
Mix part of the rice with the diluted saffron to colour it, then plate the white and saffron rice together, scatter with the sautéed barberries.
Serve with the browned chicken on top.