Saffron Barberry Rice with Chicken
Fluffy rice, sharp little barberries and fragrant saffron make zereshk polo a generous centrepiece. This version pairs gently braised chicken with a colourful almond and pistachio finish. Cook the chicken and rice alongside each other, then dress the rice just before serving so the berries keep their shine.
- Prep
- 25 min
- Cook
- 60 min
- Yield
- 4 servings
- Notes
- 2 saucepans
In this recipe
Ingredients
| Ingredient | Quantity | From Moayeri |
|---|---|---|
| Basmati rice | 300 g | |
| Chicken thighs, bone-in | 4 | |
| Dried barberries | 60 g | View product |
| Saffron threads | 0.15 g | View product |
| Almond slivers | 20 g | View product |
| Pistachio slivers | 20 g | View product |
| Onion, sliced | 1 large | |
| Tomato paste | 1 tbsp | |
| Turmeric | ½ tsp | View product |
| Freshly ground black pepper | ¼ tsp | View product |
| Neutral oil; butter | 2 tbsp; 25 g | |
| Sugar, optional; salt | 1–2 tsp; to taste |
Use the listed weights where possible. One tablespoon is 15 ml and one teaspoon is 5 ml. Optional additions and alternatives are marked in the table.
Ingredients from Moayeri
Choose the ingredients you need for your batch. Some cards are optional additions or alternatives, as marked above.
Barberry
In stock
Slivered Almonds
In stock
Sliced Pistachio
In stock
Method
Bloom the saffron
Finely crush the threads and steep in 3 tablespoons of hot water for 10 minutes. Rinse the rice until the water runs mostly clear; soak for 20 minutes while starting the chicken.
Braise the chicken
Soften the onion in the oil for 6 minutes. Add chicken, turmeric, pepper and tomato paste; turn for 3 minutes. Add 350 ml water and a little salt. Cover and simmer gently for 40–50 minutes, until the chicken is cooked through and tender. Reduce the sauce uncovered if needed.
Parboil and steam
Boil the drained rice in abundant salted water for 5–7 minutes: the outside should soften while the centre still has a little bite. Drain. Return to the pan with 15 g butter and 3 tablespoons water. Cover tightly and steam over very low heat for 25 minutes.
Finish the toppings
Pick over and rinse the barberries, then drain well. Warm the remaining butter over low heat. Stir in the berries and optional sugar for 30–60 seconds only, then remove from the heat. Warm the nut slivers briefly in the residual heat.
Assemble
Mix a ladleful of rice with the saffron infusion. Spoon plain rice onto a platter, add golden rice, berries and nuts, and serve the chicken and its sauce alongside.
Helpful tips
- Keep the barberries on low heat: their small size makes them burn quickly.
- The listed rice time is a guide; grain age and brand matter more than the clock. Drain while the centre remains firm.
- For a simpler everyday version, omit the nut garnish. The saffron and barberries still carry the dish.
FAQs
Can I use boneless chicken?
Yes. Start checking it sooner, as smaller boneless pieces cook faster than bone-in thighs.
Why are my barberries bitter?
They may have scorched. Warm them briefly and take the pan off the heat as soon as they become glossy.
Ready to serve
Prepare the saffron, barberries and nut garnish before you start plating. A little organisation keeps the rice light and the contrasting colours distinct.