This Persian dish has tender chicken (morgh) cooked in tomato and saffron sauce. The chicken is served with fluffy rice (polo) topped with tangy barberries (zereshk).
Find lots of ingredient-related tips and substitution ideas on the recipe page!
Find lots of ingredient-related tips and substitution ideas on the recipe page!
Make saffron water by grinding saffron threads with the back of a spoon, adding warm water, and letting this liquid sit for 15 minutes.
Heat oil in a pan over medium heat, add chicken, cook for 4-5 minutes on each side until slightly browned, then remove from the pan.
In the same pan, cook sliced onions Then add minced garlic and spices and cook a little.
Add tomato paste and saute. Pour in water and bring it to a boil.
Add the seared chicken back to the pan and let it simmer for 45-50 minutes. Finally, add saffron water and lemon juice, then turn the heat off.
Add ghee, water, rose water, and spices to a large pot and bring to a boil. Add rice and cook covered until 70% of the water evaporates (6-9 minutes).
Remove the lid. look for a thin layer of water bubbling on the surface. Let the rice steam (covered) for 15 minutes on low heat. Turn off the heat and the rice rest for another 15 minutes.
Heat olive oil in a pan over low heat. Add barberries and stir. Add sugar and saffron water and cook a little. Turn off the heat.
Add 1 cup of cooked rice. Optionally, add pistachios. Mix gently until all the rice turns yellow from the saffron water.
Place white rice in a serving dish and top with barberry rice. Place chicken on the side of the dish. Serve the sauce separately. Enjoy!
Shirazi Salad: Cumbers, tomatoes, onions, and herbs dressed with olive oil and lemon juice. Mast-o-Khiar: Yogurt and cucumber dip with garlic and salt, perfect for rice dishes.
See the link below to get the full recipe along with all the tips and tricks.