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.
Ingredients
Instructions:
- 1
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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).
- 2
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Roast chickens with a choice of oil until golden.
- 3
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Take chickens out of pan, Cut onions and fry them in same pan for a bit and then add celery and carrots.
- 4
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Add tomato paste to the rest of ingredients and fry it for a while.
- 5
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Add 2 cups of boiling water, leave chickens in the sauce and check the flavor.
- 6
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Leave it on low heat for an hour or so. Add grind Saffron and lemon juice when it’s done.
- 7
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Wash barberry, fry it with a tablespoon butter and sugar for 30 seconds, and add one tablespoon of brew Saffron.
- 8
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Add the mixture to your cooked rice.
- 9
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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.
Cook Detail
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.