Zereshk Polo Morgh (Persian Barberry Rice with Chicken)

How to Make Zereshk Polo Morgh (Persian Barberry Rice with Chicken)

Golden juicy chicken thigh served alongside fragrant saffron-infused rice, adorned with vibrant slivers of pistachio and jewel-like barberries.

A Delicious Persian Meal Featuring Saffron, Barberries, and Fork Tender Chicken

Zereshk Polo Morgh is one of the most beloved dishes in Persian cuisine. Fluffy saffron rice topped with sweet and tangy barberries and served with tender chicken creates the perfect balance of savory and bright flavors. It’s a dish that feels elegant enough for a feast yet simple enough to make for a cozy family dinner.

Saffron is the star of this recipe—it’s festive, aromatic, and truly magical in every bite. Paired with barberries that bring a tart pop of flavor, this dish captures everything I love about Persian cooking: colorful, comforting, and unforgettable.

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Ingredients for Zereshk Polo Morgh (Persian Barberry Rice with Chicken)

For the Chicken

• 1.5 lb chicken, bone-in and skinless (I used leg quarters)

• 1 white onion, chopped

• 2 garlic cloves

• 2 tbsp olive oil

• 1 tsp turmeric

• 1 tsp salt

• 1/2 tsp black pepper

• 1/4 cup saffron water

For the Rice

• 1 cup basmati rice

• 2 cups water

• 1 tsp salt

For the Barberry Mixture

• 1/2 cup barberries

• 1 tbsp sugar

• 1 tbsp butter

• 1 teaspoon rosewater

• 3 tbsp saffron water

• Slivered pistachios, for garnish

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Instructions

Prepare the Chicken

1. Make small slits in the chicken pieces. Rub with salt, turmeric, and pepper. Drizzle olive oil and massage it into the chicken.

2. In a Caraway pan (or any nonstick pan), sauté the chopped onion until golden. Add garlic.

3. Place chicken on top of the onion bed. Pour in 1/4 cup saffron water, cover, and cook on low-medium heat for about 45 minutes until tender.

Cook the Rice

1. Rinse the rice until the water runs clear.

2. In a pot, bring 2 cups of water and 1 tsp salt to a boil.

3. Add the rice, cover, and reduce heat to low. Cook for about 15 minutes until the water is absorbed and the rice is fluffy.

Make the Barberry Mixture:

1. In a small pan, melt butter over medium heat. Add the barberries, sugar, rosewater, and saffron water. Cook until the barberries plump up and the mixture thickens slightly. 

2. Add about 1/4 of the cooked rice into the barberry mixture and stir to combine.

Assemble the Dish:

1. Spoon plain rice into a ramekin or bowl, press lightly, then flip onto a plate to create a dome shape.

2. Top with the barberry rice mixture and garnish with slivered pistachios.

3. Place the chicken and caramelized onions on the side and serve warm.

 Zereshk Polo Morgh is a dish that brings both comfort and celebration to the table. The golden saffron, tart barberries, and tender chicken come together in a way that is truly special. It’s one of my favorite recipes to share with my family, and I know it will become a favorite in your home too.

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