Zereshk Polo - Persian Barberry Rice with Chicken

Dish History:

Zereshk Polo, also known as Persian Barberry Rice, is a classic Iranian dish that showcases the rich culinary heritage of Iran. It is a delightful combination of fragrant saffron rice, tender chicken, and tangy barberries. This dish has been a staple of Persian cuisine for centuries, with its origins dating back to the ancient Persian empire.

The use of barberries in Persian cuisine is believed to have originated in ancient Persia. These small, tart red berries are native to Iran and have been cultivated and used in Persian cooking for thousands of years. Zereshk Polo is traditionally served on special occasions and during celebrations, making it an integral part of Iranian culture.

Ingredients:

For the Saffron Rice:

• 2 cups of Basmati rice
• 4 cups of water
• 2 tablespoons of butter or ghee
• 1/4 teaspoon of saffron threads
• 2 tablespoons of hot water
• Salt to taste

For the Chicken:

• 4 boneless, skinless chicken breasts or thighs
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons of vegetable oil
• 1 teaspoon of ground cumin
• 1/2 teaspoon of ground cinnamon
• Salt and pepper to taste

For the Barberry Topping:

• 1 cup of dried barberries (zereshk)
• 2 tablespoons of sugar
• 2 tablespoons of vegetable oil

Instructions:

1. Preparing the Saffron Rice:

a. Rinse the Basmati rice in cold water until the water runs clear. Drain thoroughly.

b. In a large pot, bring 4 cups of water to a boil. Add salt and the rinsed rice. Cook until the rice is partially cooked, about 6-8 minutes. The rice grains should still be firm.

c. Drain the rice and set it aside.

d. Dissolve the saffron threads in 2 tablespoons of hot water. Pour this saffron water over the drained rice. Also, add the butter or ghee. Gently mix to evenly distribute the saffron and butter. Cover the pot with a clean kitchen towel and put the lid on. Let it steam on low heat for about 30-40 minutes, or until the rice is fully cooked and has developed a golden crust at the bottom (tahdig).

2. Preparing the Chicken:

a. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic. Sauté until the onions become translucent.

b. Add the chicken pieces, cumin, cinnamon, salt, and pepper. Cook the chicken until it's browned and fully cooked, about 5-7 minutes per side. Remove from heat and set aside.

3. Preparing the Barberry Topping:

a. Rinse the dried barberries in cold water and drain.

b. In a separate skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the barberries and sugar. Sauté for about 3-5 minutes until the barberries plump up and become slightly caramelized.

4. Assembly:

a. To serve, place a layer of saffron rice on a platter or serving dish.

b. Arrange the cooked chicken pieces on top of the rice.

c. Finally, generously sprinkle the sautéed barberries over the chicken and rice.

Zereshk Polo is typically served with a side of yogurt or a fresh salad. It's a festive and flavorful dish that captures the essence of Iranian cuisine, offering a perfect balance of sweet, tangy, and savory flavors. Enjoy this dish as a centerpiece at special gatherings or savor it with your family for a delicious taste of Persian tradition.