Zereshk Polo Morgh – Persian Barberry Rice with Chicken
- 6-8 Chicken Quarters (Thigh and drumstick quarter)
- 3 Medium Golden Onions
- 4 tbsp Oli of choice
- 1 tbsp Double concentrate tomato Puree
- 2 Bell Pepper
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Turmeric
- 1/2 tsp Saffron to bloom as per instructions
- 2 cups Water
- Rice to serve
- 2 tbsp Olive or Vegetable oil
- 3/4 cup Dried Barberies
- 2 tbsp Rose Water
- 2 tbsp Brewed Saffron
- 1 tsp Sugar
- 1/4 cup Almond Flakes (optional)
- 1/4 cup Pistachio Flakes (optional)
In a large deep pan, sear the chicken until it turns golden brown. Remove it from the pan and set aside.
In the same pan, sauté the finely chopped onions and peppers for 6 minutes on medium heat. Add salt, pepper, turmeric and mix until aromatic.
Make space in the centre of the pan and add the tomato paste to the centre and sauté for a minute to intensify the colour. Combined the tomato paste with the pepper and onions, add 2 cups of water to make a sauce and once bubbling drain the sauce in a bowl and set aside.
To the same empty pan, add the chicken, making sure the pieces are sat at the base. Pour the sauce all over the chicken pieces and pour 4/5 tablespoons of brewed saffron over the chicken. Turn the heat down to medium to low and allow to simmer for 45 minutes to an hour or until the chicken is fully cooked.
Cook the saffron rice and set aside ready to assemble.
Prep the garnishing by washing the barberries with warm water.
Rinse and drain then sauté in a pan with oil, sugar, saffron and rose water on low heat until it starts to sizzle. Toast the pistachio and almond flakes in a separate pan until lightly golden then add to the barberries, along with 2 tablespoons of cooked fluffy rice.
Remove from the heat and garnish your dish! Enjoy :)