Iranian Barberry Rice with Chicken / Zereshk polo ba morgh

barberries

🥗Healthier: dried cranberries

💰Cheaper: raisins

Dried cranberries provide a similar tartness at a lower cost.

saffron

💰Cheaper: turmeric

Turmeric offers color and flavor, though not the same depth.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while thighs are more economical than breasts.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine is often less expensive.

Rinse basmati rice until water runs clear, then soak in water for 30 minutes.

Heat olive oil in a pot over medium heat, then sauté chopped onions until translucent.

Add chicken pieces to the pot and brown on all sides, about 5-7 minutes.

Stir in turmeric, salt, and pepper, coating the chicken evenly.

Pour in water, cover, and simmer for 30-40 minutes until chicken is cooked through.

Remove chicken and set aside, keeping the broth.

In a separate pot, melt butter and add soaked rice, stirring gently for 2-3 minutes.

Add the chicken broth to the rice and bring to a boil.

Reduce heat to low, cover, and steam rice for 20-25 minutes until fluffy.

In a small pan, heat a bit of oil and fry barberries for 1-2 minutes until plump.

Fluff the rice with a fork and mix in fried barberries, cinnamon, and saffron.

Serve the rice on a platter, topped with chicken pieces and garnished with almonds and pistachios.

Cooking Techniques

Spice Level:

Allergens