If you’ve ever had the pleasure of tasting Zereshk Polo Ba Morgh, you know it’s a dish that’s as delightful to eat as it is to pronounce.
This traditional Iranian dish, featuring succulent chicken served with aromatic rice and tart barberries, is a feast for both the eyes and the palate.
The good news is that despite its complex flavors, this dish is quite simple to prepare.
With a handful of ingredients and about an hour of cooking time, you can bring the authentic taste of Persia to your kitchen.
Ingredients
Here’s what you’ll need:
- 3-4 chicken marylands
- 1 large onion
- 1/4 cup brewed saffron (1/2 tsp saffron grinded down and add 1/4 cup boiling water, let sit for 30 minutes)
- 1 tsp turmeric
- Salt to taste
- Water (just enough to cover the chicken, approximately 2 to 3 cups)
- 2 tbsp salted butter
- 2 tbsp tomato paste
- Excess stock (reserved from cooking the chicken)
- 1 tbsp lemon juice (adjust to your preference for tanginess)
Step-by-Step Instructions
1. Prepare the Chicken
- Fry the Chicken: Begin by frying the chicken marylands in a bit of oil until they are golden brown. This step is crucial as it seals in the juices and adds a beautiful color to the meat.
- Add the Onion: Once the chicken is golden, add the diced onion to the pan. Allow it to cook until it becomes soft and translucent, releasing its sweet aroma.
- Spice it Up: Sprinkle in the turmeric and pour in the brewed saffron. The turmeric adds a warm, earthy flavor, while the saffron contributes a rich, floral note and vibrant yellow color.
- Cover and Cook: Add just enough water to cover the chicken. Bring it to a boil, then reduce the heat and let it simmer for 45 minutes to an hour. The chicken should be tender and nearly falling off the bone.
2. Create the Tomato Base
- Reserve the Stock: Carefully remove the chicken from the pot and place it into a baking dish. Reserve the cooking stock for later use.
- Prepare the Tomato Paste: In a separate saucepan, melt the butter over medium heat. Add the tomato paste and cook it for about 30 seconds, just until it begins to bubble and release its savory aroma.
- Add the Stock: Pour in the reserved stock, stirring to combine. Season the mixture with salt and a squeeze of lemon juice to balance the flavors. This tomato base will add depth and richness to the final dish.
3. Bake the Chicken
- Assemble and Bake: Pour the tomato base over the chicken in the baking dish. Place the dish in a preheated oven at 200°C (about 400°F) and bake for 20 to 30 minutes, until the top is golden and slightly crispy.
Serving Zereshk Polo Ba Morgh
Traditionally, this dish is served with Iranian rice. The rice, often steamed with a touch of saffron, provides a fragrant and fluffy bed for the chicken. To add an authentic touch, you can also include zereshk (barberries). These tiny, tart berries add a burst of flavor and a beautiful ruby-red color that contrasts beautifully with the golden saffron rice.
Enjoy Your Culinary Masterpiece!
Once everything is ready, it’s time to assemble your dish.
Place a generous serving of saffron rice on each plate and top it with a piece of the baked chicken.
Spoon some of the rich tomato sauce over the chicken and rice, making sure to get a bit of everything in each bite.
Zereshk Polo Ba Morgh is not just a meal; it’s an experience.
The combination of tender chicken, aromatic saffron, and tangy barberries creates a symphony of flavors that will transport your taste buds straight to Iran.
Enjoy your culinary journey!