Name: Persian Saffron Chicken (Zereshk Polo Ba Morgh)
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Persian
Ingredients: Vegetable oil, a few tablespoons; 6 bone-in chicken pieces (drumsticks or thighs); 1 large yellow onion, chopped; 2 cloves garlic, minced; 1 3/4 tsp turmeric; 1/4 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp cardamom; 1/4 tsp cumin; 1/4 tsp coriander; 1/8 tsp chili powder; 2 tbsp tomato paste; 2 1/2 cups chicken stock or water; 1/2 saffron water (see below); Salt and pepper, to taste; Saffron water: 1/4 tsp ground saffron + 1 ice cube; Rice: 1 1/2 cups basmati rice, 1/2 saffron water, 1/3 cup dried barberries, 1 tsp butter, 1/4 tsp sugar; Shirazi salad: 1 cucumber, 2 tomatoes, 1/2 red onion, juice of 1 lemon, 1 tbsp fresh mint (or 1 tsp dried), salt and pepper

Description

This Persian Saffron Chicken (Zereshk Polo Ba Morgh) features tender chicken simmered in a saffron-tomato sauce, served with saffron rice and tart barberries, paired with a refreshing Shirazi salad.

Ingredients

Vegetable oil, a few tablespoons
6 bone-in chicken pieces (drumsticks or thighs)
1 large yellow onion, chopped
2 cloves garlic, minced
1 3/4 tsp turmeric
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
1/4 tsp cumin
1/4 tsp coriander
1/8 tsp chili powder
2 tbsp tomato paste
2 1/2 cups chicken stock or water
1/2 saffron water (see below)
Salt and pepper, to taste
Saffron water: 1/4 tsp ground saffron + 1 ice cube
Rice: 1 1/2 cups basmati rice, 1/2 saffron water, 1/3 cup dried barberries, 1 tsp butter, 1/4 tsp sugar
Shirazi salad: 1 cucumber, 2 tomatoes, 1/2 red onion, juice of 1 lemon, 1 tbsp fresh mint (or 1 tsp dried), salt and pepper

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Instructions

To make saffron water: sprinkle ground saffron over ice cube and let melt, set aside.
Heat oil over medium-high heat in a large pot. Sprinkle some spices over chicken.
Sauté chicken and onions until browned. Add garlic and cook 30 seconds.
Add remaining spices, tomato paste, saffron water, and chicken stock. Simmer uncovered on low heat ~4 hours until chicken is tender and sauce thickens.
Cook basmati rice according to package instructions.
Heat butter, add barberries and sugar for ~30 seconds. Mix a portion of rice with barberries and saffron water and layer over remaining rice.
Make Shirazi salad by dicing cucumber, tomatoes, onion; toss with lemon juice, mint, salt, and pepper. Chill until serving.
Serve chicken with saffron barberry rice and Shirazi salad.

Notes

Saffron gives the dish its golden color and aromatic flavor.
Chicken can be simmered faster at higher heat if needed, though slow cooking gives better flavor.
Barberries can be substituted with dried cranberries or tart cherries.
Boneless chicken thighs may be used for a lighter version.
Shirazi salad can include parsley, dill, or radishes for variation.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Main Dish
Method: Stovetop
Cuisine: Persian