Iranian Zereshk Polo Morgh

Iranian Zereshk Polo Morgh - The Perfect Festive Dish for Eid al-Adha

A Delightful Culinary Journey

    Last year, while dining at an Iranian restaurant in Georgia, I discovered the delightful dish of Zereshk Polo Morgh. This experience inspired me to recreate this Persian classic at home. Despite the challenge of sourcing barberries, the effort was worth it. With Eid al-Adha/Hari Raya Haji around the corner, there's no better time to share this exquisite recipe with you.

The Origins of Zereshk Polo Morgh

    Zereshk Polo Morgh is a traditional Persian dish that translates to "Barberry Rice with Chicken." This dish is a beautiful blend of flavours and textures, featuring tart barberries and fragrant saffron rice, paired with succulent chicken. The term 'polo' (pronounced 'pawlaw') refers to Persian rice dishes mixed with other ingredients, in this case, barberries. These edible red berries, rich in vitamin C, add a unique tartness that makes this dish stand out. 'Morgh' means chicken, typically served poached or stewed in saffron sauce, either layered through the rice or served on the side.

Iranian Zereshk Polo Morgh

What Makes Zereshk Polo Morgh Special?

    Zereshk Polo Morgh is a sweet and sour dish with barberries gently sautéed with sugar and saffron water before being added to the rice. The result is a visually stunning and flavourful dish, perfect for festive occasions like Eid al-Adha. The crispy rice at the bottom of the pot, known as tahdig, adds a lovely crunchy texture to the dish, making it even more special.

Cuisine: Persian, Iranian
Course: Main Course, Rice Dish  
Keyword: family recipes, chicken, saffron 
Serves: 4 
Author: SM  

Preparation Time: 20–30 minutes 
Cooking Time: 1 hour 15 minutes 

Zereshk Polo Morgh - Iranian Barberry Rice and Saffron Chicken Recipe

Iranian Zereshk Polo Morgh

Ingredients

For the Saffron Chicken:

4 Chicken Breasts/Thighs (with skin)
1 medium Onion (finely sliced)
1 tablespoon Tomato Purée
1tablespoon Greek Yoghurt
2 tablespoon Oil (for the marinade)
1/2 teaspoon Turmeric
1/8 teaspoon Ground Saffron (bloomed in 2 tablespoons of water)
1/2 Lemon (juice squeezed)
Salt and Pepper (to season)

 

To Cook the Chicken:

25 grams Butter (to cook the chicken)
2 tablespoon Oil (to cook the chicken)

 

Blooming the Saffron:

1/2 teaspoon Ground Saffron
Ice cubes

 For the Rice:

2 cups White Long Grain Basmati Rice (approx. 400g)
Salt to taste
2 tablespoon Vegetable Oil
2 tablespoon Ghee or Butter
1/8 teaspoon Ground Saffron (bloomed in 2 tablespoons of water for the tahdig - crispy rice)
1/4 teaspoon Ground Saffron (mixed in 2 teaspoons of rose water and 2 tablespoons of water for the saffron rice garnish)

 

For the Barberries:

5 tablespoon Barberries (washed)
2 tablespoon Caster Sugar (or more if you prefer it sweeter)
1/8 teaspoon Ground Saffron (bloomed in 2 tablespoons of water)

 

Method - Step-by-Step Guide to Making Zereshk Polo Morgh:

Preparation:

Chicken Marinade:

• Place chicken breasts/thighs in a large bowl.
• Add onion, tomato purée, yoghurt, oil, turmeric, saffron, and lemon juice. Mix until evenly coated.
• Cover and marinate in the fridge for at least 8 hours (preferably overnight).

Blooming the Saffron:

Blooming the ground Saffron with Ice Cubes

• Place the saffron in a mortar and pestle. Muddle the saffron until it is well ground.
• Add a few ice cubes to the mortar and continue to muddle until the saffron is fully incorporated and dissolved into the ice water.

Close-Up of Bloomed Saffron Water in Stone Mortar

• Use the saffron water as needed in your recipe.

 

Rice Preparation:

• Wash the rice in water until the water runs clear.
• Soak the rice with salt in a bowl of cold water, covering it by 2 inches. Leave for at least 30 minutes.

 

Making the Sweet and Tart Barberries:

Cooked Barberries with Rose Water and Pistachios - The soul of Zereshk Polo Morgh

• In a small saucepan, melt 1 tablespoon butter over low heat.
• Add barberries, sugar, and bloomed saffron water. Stir for 30 seconds, then set aside.

 

Cooking: 

Close-up of Saffron Rice Garnished with Barberries and Rose

Cooking the Perfect Persian Rice:

• Fill a large non-stick/heavy bottomed pan with enough water to cover the rice and salt. Bring to a boil.
• Drain the soaked rice and add to the boiling water. Stir gently to prevent sticking. Cook until the rice is al dente.
• Drain the rice and leave it aside.

 

How to Achieve the Perfect Tahdig (Crispy Rice): 

Close-up of crispy Tahdig Served on the Side

• In the empty saucepan, add 2 tablespoons of oil and the bloomed saffron for the tahdig. Mix to distribute the saffron evenly.
• Spoon in 2–3 ladles of rice into the saucepan, mix with saffron oil, and pat flat. Layer the rest of the rice. (Reserve about 2 ladles of rice).  Poke a few holes in the rice.

Cooked Rice ready for Saffron Water Infusion

• Mix the reserved rice with bloomed saffron and gently spoon it to one side of the white rice.
• Pour 2 tablespoons of cold water and 2 tablespoons of melted butter over the rice. Cover with a clean kitchen towel and then place the lid and cook on high until steam rises, then reduce to the lowest setting. Let it cook on the lowest setting for at least 45 minutes.

Sauce pot Covered with a Clean Kitchen Towel

Cooking the Chicken:

• Preheat the oven to 180˚C (fan) / 200˚C (conventional) / Gas mark 6.
• Season the marinated chicken with salt and pepper.
• Heat a non-stick pan over high heat. Add a drizzle of oil and place chicken breasts/thighs skin-side down. Cook until golden and crisp, about 5 minutes.
• Flip the chicken, add 25 grams of butter, and baste with the melted butter for 1 minute. Flip back to skin-side up.
• Place in the oven and cook for 15–20 minutes, until the chicken thighs turn soft and juicy. Rest for 5 minutes before serving.

Assembling Zereshk Polo Morgh

Layering the Barberry Rice:

• Once the rice is cooked, remove the lid and spoon the saffron-coloured rice into a separate bowl. 

  Close-up of Saffron Rice Mixed with Barberries and Pistachios

  
  
   
• Cover the pan with a large plate and gently turn the pan upside down. 
   

  Flipping Sauce pot to Plate Saffron Rice - Iranian Zereshk Polo Morgh Recipe

  
   
• Spoon the tahdig separately and reserve it for serving.

  Close-Up of Saffron-Infused Rice Layer - Iranian Zereshk Polo Morgh Recipe

  
  
• Reheat the barberries for 30 seconds and keep them ready for serving.
• Spoon the rice onto a platter, garnishing it with saffron rice & barberries.
• Plate the Saffron Chicken & tahdig at the side of the Rice.

Notes and Tips:

• Adding Crunch with Pistachios: For an extra crunch in your Zereshk Polo Morgh, consider adding a handful of chopped pistachios to the saffron rice just before serving. 
• Blooming Saffron: To achieve the best flavour and colour from saffron, grind it finely and bloom it in cold water or ice cubes for at least 15 minutes before use. 
• Perfecting Tahdig: To ensure a crispy tahdig, use a non-stick pot and monitor the cooking time closely. Once cooked, let it rest for a few minutes before flipping to serve. 
• Adjusting Sweetness: Taste the barberries (zereshk) before adding to the dish; if they are too tart, soak them briefly in warm water and drain before use. 
• Serving Suggestions: Serve Zereshk Polo Morgh with a side of fresh herbs, such as mint or parsley, and yoghurt for a traditional Iranian meal experience. 
• Enhancing Presentation: Garnish the dish with additional barberries and a sprinkle of chopped parsley or pistachios for an appealing presentation. 
• Enjoying Leftovers: This dish reheats well and can be enjoyed the next day; store leftovers in an airtight container in the refrigerator.

 

"Egyptian Macarona Bechamel: A Culinary Journey"

     Welcome to a culinary adventure unlike any other! Today, let's delve into the heart of Egyptian cuisine with a dish that's as comforting as it is flavourful – Makarōna bashamel in Egyptian Arabic which is simply Macarona Béchamel.

    Originating from the vibrant streets of Egypt, Macarona Béchamel holds a special place in the hearts and homes of many. This beloved dish is a testament to the rich culinary heritage of Egypt, combining layers of penne pasta, spiced meat sauce, and creamy béchamel into a symphony of flavours and textures.

    Dating back decades, Macarona Béchamel has long been a staple in Egyptian households, offering comfort and nourishment to families across generations. Its roots trace back to traditional Middle Eastern cuisine, where pasta dishes like this one are cherished for their simplicity and heartiness. It is an absolute comfort food recipe.

    As I embarked on my journey to discover Egyptian Cuisine, I stumbled upon this gem of a recipe in the depths of the internet. Inspired by a feature on the food blog "Chocolate and Chai," I was immediately drawn to the promise of creamy béchamel, fragrant spices, and tender penne pasta.

    Without hesitation, I set out to recreate this dish in my own kitchen, using minced chicken for a lighter twist. The aroma of roasted garlic, the warmth of nutmeg, and the rich layers of flavour captivated my senses from the very first bite.

"Egyptian Macarona Bechamel: A Culinary Journey"

 

    Each mouthful was a symphony of textures and tastes, transporting me to the bustling streets of Cairo with every savoured moment. From the comforting embrace of the béchamel to the hearty goodness of the meat sauce, Egyptian Macarona Béchamel quickly earned its place among my favourite dishes.

    Much like its Mediterranean counterparts, Macarona Bechamel presents a tantalizing fusion of flavours and textures. With layers of pasta, rich spiced meat sauce, and velvety bechamel, this dish encapsulates the essence of comfort food. Drawing inspiration from Italian Pasticcio & Greek Pastitsio, Macarona Béchamel celebrates the timeless allure of layered pasta bakes, offering a symphony of comforting and hearty flavors that delight the senses. 

To explore additional recipes from Middle Eastern Cuisine, click this link

Discover the Rich Flavours of Hawaij Spice – A Staple in Yemeni Cuisine

    Embark on a flavourful journey to the heart of Yemeni cuisine with the enchanting Hawaij Spice recipe. Known for its robust aroma and versatility, Hawaij is the secret behind the vibrant flavours in many Arabian and Mediterranean dishes. Today, I’m thrilled to share how you can create this exotic spice blend right in your own kitchen!

    Hailing from Yemen, Hawaij translates simply to 'mixture' in Arabic. This spice blend is deeply ingrained in Yemeni culture and is crucial for creating the authentic tastes found in traditional dishes like Chicken Mandi and Yemeni soup. While it's readily available in some Arab markets, making Hawaij at home brings a fresher, more potent kick to your meals.

    While store-bought mixes offer ease, the vivid explosion of flavour from a freshly ground homemade spice mix using pristine Arabian cooking spices is incomparable. Crafting your own Hawaij Spice Mix not only guarantees peak quality and aroma but also takes your culinary creations to an entirely new height. Experience the unmatched freshness and convenience of DIY spice blends. 

For more delightful recipes inspired by Middle Eastern Cuisine, click here...

Cuisine: Arabian, Mediterranean
Type: Spice Mix
Spice Level: Medium
Difficulty: Easy
Yields: 100–150 grams
Author: SM
 

Preparation Time : 5–10 Minutes
Cooking Time: 5–10 Minutes  

"Unlocking the Secret of Yemeni Kitchens: Mastering Homemade Hawaij Spice"

"Homemade Hawaij Spice Mix: A Vibrant Array of Flavours"

Ingredients:

 

Method:

• In a dry frying-pan over medium heat, toast the coriander seeds, peppercorns, cardamom pods, cloves, cinnamon, and mace. Stir frequently for 2–3 minutes until aromatic but not burned.
• Remove from heat and let cool. Then add the dried ginger, turmeric powder, and grated nutmeg.
• Grind the mixture to a fine powder using a spice grinder or a mortar and pestle.
• Allow the freshly ground spice to cool before transferring it to an airtight jar for storage.

"Homemade Hawaij Spice Mix: A Vibrant Array of Flavours"

Storage Tips: Keep your Hawaij spice mix in a cool, dark place to maintain its potency and flavour. When properly stored, it can last for several months.

*Remember: When toasting spices, the key is vigilance. Keep the heat medium and stir constantly to ensure even roasting without burning.

• Soups: Adds a warm, rich depth to broths.
• Rice dishes: Perfect for rice dishes like Mandi, fragrant pilaf or biryani.
• Marinades: Elevate chicken, lamb, or beef with a rub of this spice mix.

"Homemade Hawaij Spice Mix: A Vibrant Array of Flavours"

 

    Making your own Hawaij spice mix not only adds a personal touch to your cooking but also connects you with the rich traditions of Yemeni cuisine with Authentic Mediterranean spices.  Whether you’re spicing up a weekday dinner or experimenting with new flavours, Hawaij is your gateway to an exotic culinary adventure.

    Embrace the essence of Arabian nights with every pinch of Hawaij Spice, and stay tuned for more culinary explorations on "Essence of Life - Food."

SHEER KHURMA

    Sheer Khurma, though I had heard of this Dessert, the chance of eating it came across during my recent trip to Dubai.  Though it looked more or less like Seviyan Kheer or our own Semiya Payasam, what made it look different was the consistency on the first hand.  It was thick & creamy and loaded with dry Fruits & Nuts and laced with a wonderful note of Rose Water & Kewra.  

    It was a delectable delicacy and I loved the consistency, texture & flavour.  Though, Firni/Phirni pops into my mind whenever I think of Eid, but this all-time classic Persian delicacy - Sheer Khurma, takes a special place when it comes to Ramadan or Eid al-Fitr. It is served as a breakfast dish after the Eid Morning Prayer and throughout the day to all the visiting guests. 

    In its original form, it consists of dates mixed with milk. As the name suggests, Sheer means Milk and Khurma means Dates in Persian, and how Vermicelli ended up in this dessert is a history. A history made with an Indian twist. It is modified in India by the addition of fried Vermicelli, alias Semiya.

    The Arabian Peninsula is rich and abound of Dates and people would break their fast with Dates during Ramadan fasting.  Dates play a significant role in the culture and hence a Dessert laden with Date cooked in milk is of no wonder as a matter of fact.  It's an Eid-ul-fitr delight in all Muslim households.  

SHEER KHURMA

    This Sheer Khurma can be made in a traditional method where Milk is slow-cooked until it thickens. Another easy version is by cooking the Sheer Khurma with Condensed Milk, which makes the Kheer thicker & creamier and also sweetens the Kheer.  This Sheer Khurma recipe is prepared in an authentic method, which calls for reducing and thickening the milk on a low flame. I have thickened the milk before adding Vermicelli and have slow-cooked it with Milk until it gets a creamy texture.

    Dates being one of the main ingredients, it naturally enhances this dessert with its flavour & taste.  Traditionally, in those days, Sheer Khurma was sweetened with just the dates and not sugar.  Dates naturally enhance this delicacy, and it is highly nutritious and a complete meal.

    Sheer Khurma is flavoured with Cardamom, Rose Water/Kewra Essence & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals.  Slow cooking on a low flame gives a rich & creamy texture with an off-white hue to the Sheer Khurma with an additional note of aroma from the flavourings added and from the reduced milk. Sheer Khurma is usually served warm/chilled.

    

For more PAYASAMS, PRADHAMANS & KHEERS, Click here...



Cuisine - Persian
Recipe Type - Kheer/Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 5–10 Minutes
Cooking Time - 30 -45 Minutes


For more Recipes 'FOR THE SWEET TOOTH', Click here...

HOW TO MAKE SHEER KHURMA

SHEER KHURMA

INGREDIENTS:

For Sheer Khurma:

Ghee - 2 Tablespoons
Vermicelli - 1/3 Cup
Dates - 1/8 Cup
Milk - 4 Cups
Sugar - 4 - 6 Tablespoons
Cardamoms - 5 Pods.
Saffron - a Pinch (Optional)
Rose Water/Kewra Essence  - a few Drops (Optional)

For Garnishing:

Almonds - Few
Pistachios - Few
Cashew Nuts - Few
Chironji - Few
Rose Petals - Few
Saffron Strands - Few

 

SHEER KHURMA

METHOD:

For Sheer Khurma:

• Powder the Cardamoms into a fine powder and keep it aside.
• Chop the Almonds, Pistachios, Cashew nuts & keep it aside.
• Chop the Dates and keep it aside.
• Soak Saffron strands in warm milk and keep it aside.
  
• Boil the Milk mix on a medium-low flame, stirring it at intervals.
• Once the Milk boils, reduce the flame to low and cook for another 20–25 minutes.
• Meanwhile, heat Ghee in a heavy-bottomed pan, add the powdered Cardamom & give a quick stir. 
• Add the Chopped Nuts & Dates and Fry this on a very low flame for a few seconds.
• Once the nuts are slightly roasted, remove half the amount of Nuts & Dates and keep
  
• Immediately add the Vermicelli and fry this on a very low flame for a few minutes.
• Stir it continuously and fry the Vermicelli until it turns to light golden colour.
• Pour in the reduced Milk to the above and mix well
• Boil the Milk & Vermicelli mix on a medium-low flame, stirring it at intervals.
• Once the Milk boils, reduce the flame to low and cook for another 20–25 minutes.
• Care should be taken that the mix does not scorch at the bottom. 
• The amount of Milk should have reduced, and the Vermicelli should be cooked well. 
• Add in the Sugar and mix well.
• Drizzle the Kewra Essence/Rose Water, and give a quick stir.
• Pour in the Saffron milk and mix well.
  
• Cook the Sheer Khurma on a low flame until it reaches the desired consistency.
• Switch off the flame and garnish with the remaining roasted nuts & dates.
  
• Can Garnish Sheer Khurma with slivered Almonds, Pistachios, Cashew Nuts, Rose Petals or with Saffron Strands.
• Serve it Hot or Chilled.
  

SHEER KHURMA

NOTES:

• Frying the powdered Cardamoms in Ghee makes the Sheer Khurma aromatic.
• Adding Saffron is purely optional.
• Adding Kewra Essence is purely optional.
• Adjust the amount of Sugar to suit your Sweet Tooth.
• Adjust the consistency of Sheer Khurma to your preference.
• The dessert tends to get thicker even after switching off.
• Can serve Sheer Khurma hot or chilled, to suit your preference/climatic condition.
• Garnish Sheer Khurma with preferred choice of Nuts, Rose Petals & Saffron strands.

 

• Fill the Cezve with water until it reaches the neck of the pot.  My Cezve holds about 2 Cups - 500 ml of Water.
• Add ground coffee to the Turkish coffee pot.
• Add the Cardamom Powder & Sugar if you like it sweet
• Heat the Cezve over low or medium heat until it's about to boil. 
• When it starts to foam up, remove the Cezve from heat.
• Scoop out the foam with the spoon and either add it to your serving cups or discard it.
• Stir the Turkish Coffee in the Cezve and return the Cezve to heat.
• Boil it again for a few minutes until it foams up, and again remove it from the heat.
• Remove the Foam and repeat the above steps for two more times.
• During the last round, remove the foam, and you don't need to return it to the heat.
• Slowly pour the Turkish coffee into your serving cups and let the sludge settle down before drinking.
• Serve Turkish Coffee with a piece of Turkish delight, a type of Turkish confection, and a glass of water for the most authentic experience.

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

NOTES:

• The brew is on a slightly strong side, which I prefer personally. Adjust the amount of Coffee Powder to suit your taste.
  
• You can adjust it by adding more or less water to suit your style of Cuppa.
• Sweeten your Turkish Coffee with your choice of Sweetener, or have it as it is.
• Flavouring the Turkish Coffee with Cardamom is purely optional.
• Serve it hot, unfiltered.
  

*As a thumb rule - Practice makes things perfect and the rule goes for a Turkish Coffee too & I would like to say, stick onto your preference when it comes to recipes like this.