Zereshk Polo Ba Morgh: Saffron Braised Chicken Thighs – A Persian Delight

Persian cuisine is renowned for its aromatic flavors, delicate balance of sweet and savory, and vibrant colors. Among its many culinary treasures, *Zereshk Polo ba Morgh* stands out as a quintessential dish. This translates to ‘Barberry Rice with Chicken’, but it’s so much more than that. Imagine tender, saffron-infused chicken thighs nestled on a bed of fluffy basmati rice studded with jewel-like barberries (zereshk), each bite a symphony of textures and tastes. This recipe guides you through creating this exquisite Persian delight in your own kitchen.

This isn’t just a meal; it’s an experience. The saffron-braised chicken, imbued with the warm, earthy tones of saffron, is perfectly complemented by the tartness of the barberries and the delicate fragrance of rosewater in the rice. It’s a dish that’s both comforting and elegant, perfect for a special occasion or a cozy family dinner. While it might seem intimidating at first glance, this recipe breaks down the process into manageable steps, making it accessible to both novice and experienced cooks.

## Understanding the Key Ingredients

Before diving into the recipe, let’s familiarize ourselves with the stars of this culinary show:

* **Chicken Thighs:** We opt for bone-in, skin-on chicken thighs for their richness and succulence. The bone adds flavor during the braising process, and the skin crisps up beautifully, adding a textural contrast. You can use boneless, skinless thighs if you prefer, but the flavor and texture will be slightly different.
* **Saffron:** This is the heart and soul of the dish. Saffron threads, derived from the *Crocus sativus* flower, impart a vibrant yellow hue and a unique, slightly sweet, and earthy aroma. The quality of saffron greatly impacts the final result; look for deep red threads with a strong aroma.
* **Barberries (Zereshk):** These tiny, tart berries are a staple in Persian cuisine. They add a delightful sourness that balances the richness of the chicken and the sweetness of the rice. Dried barberries are readily available at Middle Eastern grocery stores and online.
* **Basmati Rice:** The long, slender grains of basmati rice are essential for achieving the signature fluffy texture of Persian rice. Soak the rice before cooking to remove excess starch and ensure even cooking.
* **Onion:** Forms the aromatic base for the chicken braise, adding depth and sweetness.
* **Garlic:** Enhances the savory notes of the chicken.
* **Tomato Paste:** Adds a touch of acidity and richness to the sauce.
* **Rosewater:** A delicate floral essence that perfumes the rice, adding a touch of elegance.
* **Butter:** Used to add richness and flavor to both the chicken and the rice.
* **Sugar:** A small amount of sugar balances the tartness of the barberries and enhances their natural sweetness.
* **Spices:** Turmeric, cumin, and cinnamon add warmth and complexity to the dish. Salt and pepper are essential for seasoning.

## Recipe: Persian Saffron Braised Chicken Thighs (Zereshk Polo ba Morgh)

**Yields:** 4-6 servings
**Prep time:** 30 minutes
**Cook time:** 1 hour 45 minutes

### Ingredients:

**For the Chicken:**

* 6-8 bone-in, skin-on chicken thighs
* 1 large onion, thinly sliced
* 3-4 cloves garlic, minced
* 2 tablespoons olive oil
* 1 tablespoon tomato paste
* 1 teaspoon turmeric
* 1/2 teaspoon cumin
* 1/4 teaspoon cinnamon
* 1/2 teaspoon saffron threads, crushed and steeped in 2 tablespoons of hot water
* 1 cup chicken broth
* 2 tablespoons butter
* Salt and pepper to taste

**For the Rice:**

* 2 cups basmati rice
* 4 cups water
* 1 tablespoon salt
* 2 tablespoons butter
* 1/4 cup dried barberries (zereshk)
* 1 tablespoon sugar
* 1 tablespoon rosewater

### Equipment:

* Large Dutch oven or heavy-bottomed pot with a lid
* Large bowl
* Medium saucepan
* Rice cooker (optional, but recommended for perfectly cooked rice)
* Skillet

### Instructions

**Part 1: Preparing the Saffron Infusion**

1. **Bloom the Saffron:** In a small bowl, crush the saffron threads using your fingers or a mortar and pestle. Add 2 tablespoons of hot (not boiling) water and let it steep for at least 20 minutes, or up to an hour. This process extracts the color and flavor from the saffron, creating a vibrant and aromatic infusion. The longer it steeps, the more intense the flavor will be.

**Part 2: Cooking the Rice**

This dish truly shines when paired with perfectly cooked Persian rice. There are two main methods: the traditional stove-top method and using a rice cooker. The rice cooker method is generally easier and more consistent. I will outline both methods.

**Method 1: Rice Cooker Method**

1. **Rinse the Rice:** Place the basmati rice in a large bowl and cover with cold water. Gently swirl the rice with your hand to release excess starch. Drain the water and repeat this process 3-4 times until the water runs clear. This step is crucial for preventing the rice from becoming sticky.
2. **Soak the Rice:** After rinsing, cover the rice with fresh cold water and add 1 tablespoon of salt. Let the rice soak for at least 30 minutes, or up to an hour. Soaking allows the rice grains to absorb water evenly, resulting in a fluffier texture. The salt also helps to prevent the rice from sticking together. If you are short on time, you can skip the soaking, but the results won’t be quite as good.
3. **Drain the Rice:** After soaking, drain the rice completely in a colander.
4. **Cook the Rice:** Add the drained rice to the rice cooker. Add 4 cups of fresh water. Ensure the rice is evenly distributed in the cooker.
5. **Cook and Rest:** Close the rice cooker lid and start the cooking cycle. Once the rice cooker switches to the ‘warm’ setting, let the rice rest for 10-15 minutes with the lid on. This allows the steam to redistribute evenly, resulting in a more tender and fluffy texture.
6. **Fluff the Rice:** After resting, gently fluff the rice with a fork to separate the grains. Avoid over-mixing, as this can make the rice mushy.
7. **Saffron Infusion:** Melt 1 tablespoon of butter in a small pan. Add two tablespoons of the rice to the melted butter along with 2 tablespoons of the saffron infusion. Gently stir to coat the rice evenly. This will create a vibrant yellow rice that adds color and flavor to the dish. Set this aside.

**Method 2: Stove-Top Method** (requires more attention to detail):

1. **Rinse and Soak:** Follow steps 1 and 2 from the Rice Cooker Method.
2. **Parboil the Rice:** In a large pot, bring 6 cups of water to a rolling boil. Add the drained rice and 1 tablespoon of salt. Cook for 5-7 minutes, or until the rice grains are slightly softened but still firm in the center. This is called parboiling. Be careful not to overcook the rice at this stage.
3. **Drain the Rice:** Drain the rice immediately in a colander. Rinse with cold water to stop the cooking process.
4. **Prepare the Pot:** In the same pot, melt 2 tablespoons of butter over medium heat. You can also add a few tablespoons of yogurt to the bottom of the pot for a crispy bottom layer called *tahdig*. This is optional but highly prized in Persian cuisine.
5. **Layer the Rice:** Gently layer the parboiled rice into the pot. Create a cone-shaped mound in the center of the pot. This helps to distribute the steam evenly.
6. **Steam the Rice:** Using the handle of a spoon, poke a few holes in the rice mound to allow steam to escape. Cover the pot tightly with a lid and cook over low heat for 45-60 minutes, or until the rice is cooked through and fluffy. You can wrap the lid with a clean kitchen towel to create a tighter seal and prevent steam from escaping.
7. **Saffron Infusion**: Follow step 7 from the Rice Cooker Method.

**Part 3: Braising the Chicken**

1. **Season the Chicken:** Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
2. **Sear the Chicken:** In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5-7 minutes, or until the skin is golden brown and crispy. Sear in batches if necessary to avoid overcrowding the pot. This step is crucial for developing flavor and creating a beautiful crust on the chicken. Remove the chicken from the pot and set aside.
3. **Sauté the Aromatics:** Add the sliced onion to the pot and cook over medium heat for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic.
4. **Add the Tomato Paste and Spices:** Stir in the tomato paste, turmeric, cumin, and cinnamon. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This step helps to bloom the spices and release their flavors.
5. **Deglaze the Pot:** Pour in the chicken broth and scrape the bottom of the pot to loosen any browned bits (fond). This adds depth of flavor to the sauce.
6. **Return the Chicken to the Pot:** Return the chicken thighs to the pot, skin-side up. Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
7. **Add the Saffron Infusion:** During the last 15 minutes of cooking, stir in the saffron infusion. This will infuse the chicken with the beautiful color and aroma of saffron.
8. **Finish with Butter:** Stir in the butter to enrich the sauce and add a glossy sheen. Taste and adjust the seasoning with salt and pepper as needed.

**Part 4: Preparing the Barberries**

1. **Rinse the Barberries:** Place the dried barberries in a small bowl and cover with cold water. Gently rinse them to remove any dirt or debris. Drain the water.
2. **Sauté the Barberries:** In a small skillet, melt 1 tablespoon of butter over medium heat. Add the rinsed barberries and sugar. Cook for 2-3 minutes, stirring constantly, until the barberries are plump and shiny. Be careful not to burn them. The sugar helps to balance the tartness of the barberries and create a glaze.
3. **Add Rosewater:** Remove from the heat and stir in the rosewater. This adds a delicate floral aroma that complements the other flavors in the dish.

**Part 5: Assembling the Dish**

1. **Fluff the Rice:** Gently fluff the cooked rice with a fork to separate the grains.
2. **Layer the Rice and Barberries:** Spoon a generous amount of rice onto a serving platter. Sprinkle the sautéed barberries evenly over the rice.
3. **Top with Chicken:** Arrange the saffron-braised chicken thighs on top of the rice. Drizzle the sauce from the pot over the chicken and rice.
4. **Garnish (Optional):** Garnish with chopped fresh parsley or cilantro for a pop of color and freshness.

## Serving Suggestions

* Serve Zereshk Polo ba Morgh hot and fresh.
* Accompany with a side of Shirazi Salad (a refreshing cucumber, tomato, and onion salad with a lemon vinaigrette).
* Offer a dollop of plain yogurt or Mast-o-Khiar (yogurt with cucumber and mint) as a cooling accompaniment.
* Pair with a crisp white wine or a light-bodied red wine.

## Tips and Variations

* **Use High-Quality Saffron:** The quality of saffron greatly impacts the flavor and color of the dish. Invest in good-quality saffron threads for the best results.
* **Don’t Overcook the Rice:** Overcooked rice will be mushy and sticky. Follow the cooking instructions carefully and adjust the cooking time as needed based on your stove or rice cooker.
* **Adjust the Sweetness and Tartness:** Adjust the amount of sugar in the barberry mixture to suit your taste. If you prefer a more tart flavor, use less sugar.
* **Add Other Dried Fruits:** You can add other dried fruits to the rice, such as dried cranberries, apricots, or currants. This will add extra flavor and texture.
* **Make it Vegetarian:** Substitute the chicken with chickpeas or lentils for a vegetarian version.
* **Slow Cooker Variation:** You can also make this dish in a slow cooker. Sear the chicken and sauté the aromatics as described above. Then, transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

## Make Ahead Instructions

The chicken can be braised a day ahead and reheated before serving. In fact, the flavors often meld together even more beautifully overnight. The rice can also be cooked ahead of time and reheated. The barberries are best prepared just before serving to maintain their plumpness and shine.

## Storing Instructions

Store leftover Zereshk Polo ba Morgh in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave.

## Conclusion

Zereshk Polo ba Morgh is a truly special dish that showcases the beauty and complexity of Persian cuisine. With its delicate balance of sweet, tart, and savory flavors, it’s a dish that’s sure to impress your family and friends. While it may require a bit of effort, the end result is well worth it. So, gather your ingredients, follow the instructions, and embark on a culinary journey to Persia. *Nush-e Jan!* (Bon appétit!)