Zereshk Polo ba Morgh – Barberry Rice with Saffron Chicken
Chicken and barberry rice is one of the popular and festive food. It is very stress-free and simple idea that is quick to prepare. Every family has their own recipe, yet this recipe is what I experienced in my kitchen and learned from my mom.
Flavor chicken with salt, pepper and turmeric, cover and leave it in fridge for couple of hours (if you don’t have time just leave it outside while preparing other ingredients).
Roast chickens with a choice of oil until golden.
Take chickens out of pan, Cut onions and fry them in same pan for a bit and then add celery and carrots.
Add tomato paste to the rest of ingredients and fry it for a while.
Add 2 cups of boiling water, leave chickens in the sauce and check the flavor.
Leave it on low heat for an hour or so. Add grind Saffron and lemon juice when it’s done.
Wash barberry, fry it with a tablespoon butter and sugar for 30 seconds, and add one tablespoon of brew Saffron.
Add the mixture to your cooked rice.
Gently spoon about 1 cup cooked rice from pot and arrange on a platter. Scatter 2 tablespoon berries and a quarter of Saffron Chicken on top OR Serve it Persian style, so that spoon in rice to big platter and design it with barberries mixture, on a separate plate serve chicken with its sauce.
Tips and tricks
- Saffron, ground with a mortar and pestle or in an electric spice grinder.
- Choose bigger parts, its common to use whole chicken thighs-because it won’t fall apart when serving- along whit chicken breaths.
- By flavoring the chicken pieces, it become more tender, using vegetables such as onion, celery and carrot makes your chickens smell better when its cook.
- When adding water be careful that you don’t put too much water, because it became tasteless. Add very small amount that cover chickens and leave it on low heat.