Serves 1 · Prep 20 min · Cook 77 min · 685 calories per serving
A celebratory Persian dish featuring fluffy saffron-infused rice, tart barberries, and savory chicken, crowned with a prized crispy bottom layer (tahdig).
Why it's healthy
Zereshk Polo offers a balanced nutritional profile. The accompanying chicken provides high-quality lean protein, essential for muscle repair, immune function, and satiety. The star ingredient, barberries (zereshk), are a notable source of berberine, a plant compound studied for its potential benefits in regulating blood sugar and reducing inflammation. They also contribute Vitamin C, an important antioxidant. Saffron, though used sparingly, contains powerful antioxidants like crocin and safranal. The base of basmati rice supplies complex carbohydrates for sustained energy, while spices like turmeric add anti-inflammatory curcumin.
Ingredients
0.75 cup long-grain basmati rice
150g chicken piece (thigh or breast)
0.25 medium onion, finely chopped
2 tbsp dried barberries (zereshk)
1 pinch saffron threads
1 tsp sugar
1.5 tbsp butter or ghee, divided
0.25 tsp turmeric
Salt and black pepper to taste
1 tbsp plain yogurt (optional, for tahdig)
Instructions
1. Rinse the rice until the water runs clear, then soak in salted water for at least 30 minutes. Drain.
2. In a small bowl, grind saffron threads and steep in 2 tbsp of hot water. Set aside.
3. Season chicken with salt and pepper. In a pot, melt 0.5 tbsp butter, sauté onion until golden. Add turmeric and cook for 30 seconds. Add chicken and brown on all sides. Add 1 cup of water, bring to a simmer, cover, and cook for 25-30 minutes until tender. Add a splash of saffron water near the end.
4. Bring a separate pot of salted water to a rolling boil. Add the drained rice and parboil for 5-7 minutes until al dente. Drain well.
5. For the tahdig, mix 2-3 tbsp of parboiled rice with the yogurt and a little saffron water. Spread this mixture on the bottom of the pot with 0.5 tbsp of melted butter.
6. Gently spoon the remaining rice over the tahdig layer, forming a pyramid shape. Poke a few holes with a spoon handle. Cover the pot with a lid wrapped in a clean kitchen towel and steam on low heat for 30-40 minutes.
7. While the rice steams, rinse the barberries. In a small pan, melt the remaining 0.5 tbsp butter over low heat. Add the barberries and sugar, and sauté for just 1 minute until plump. Do not overcook.
8. To serve, gently fluff the white rice onto a platter. Mix a portion of it with the remaining saffron water and the sautéed barberries. Spoon this colorful mixture over the white rice. Serve alongside the cooked chicken and the crispy tahdig.