Zereshk Polo ba Morgh
Saffron chicken with buttery barberry rice, a Persian celebration classic with a sweet and sour sparkle.
- Time1 hr 30
- LevelMedium
- Costabout £1.69 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soak the saffron in the boiling water. Fry the onions in half the olive oil for 10 minutes until golden. Add the turmeric and chicken and brown for 5 minutes.
15 min - 2
Stir in the tomato purée, half the saffron water and 200 ml water. Cover and simmer for 40 minutes until the chicken is tender and the sauce is thick.
40 min - 3
Meanwhile rinse and soak the rice with 1 teaspoon salt for 30 minutes. Boil in salted water for 6 minutes, drain.
6 min - 4
Rinse the barberries and soak in cold water for 5 minutes. Drain and fry for 1 minute in the sunflower oil with the sugar until plump and glossy. Do not let them burn.
1 min - 5
Heat the remaining olive oil in a pan, layer in the rice and drizzle the rest of the saffron water over. Cover with a tea towel wrapped lid and steam on low for 30 minutes.
30 min - 6
Fold most of the barberries through the rice. Serve with the chicken, topped with the last few barberries.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.