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Zereshk Polo is a centrepiece dish from Iran that brings together saffron rice, tart barberries, and tender chicken braised in a tomato saffron sauce. It is colourful, fragrant, and layered with contrast, both in flavour and in mood. It often appears at family gatherings, yet it is just as welcome on a quiet Sunday table.
Rice sits at the heart of Persian cooking, and this dish shows how much care Iranians give to it. Each grain is steamed until separate and light. Then part of that rice is stained a deep golden shade with saffron and folded through with sweet sour barberries. The plate lands bright white, ruby red and saffron gold.
To eat Zereshk Polo is to feel comfort without heaviness. The rice feels elegant, the barberries wake up the palate with a sharp, wine like note, and the chicken helps turn it into a full meal. It is food that feels generous, but also deliberate.
You will often see it served with yoghurt or salad and sometimes pickles. The cool acidity from these sides balances the warmth of the chicken and the sweetness in the fried onions. Nothing tastes flat. Everything is meant to be eaten together.
What Is Zereshk Polo?
Zereshk Polo translates simply to barberry rice. The rice is steamed, fluffed, and layered with tiny dried barberries that have been briefly sautéed in butter or oil, sometimes with a little sugar to tame their sharpness. Saffron water is added so the rice takes on aroma as well as a vivid glow.
Alongside the rice sits chicken, usually on the bone for depth. The chicken is first browned with onion and turmeric, then gently simmered in tomato, saffron and sometimes a hint of cinnamon or cardamom. The sauce reduces to something glossy, savoury and slightly sweet, which clings to the chicken without drowning it.
A full serving usually brings the chicken to one side of the plate and a generous mound of barberry rice to the other. At the table, each forkful becomes a mix of juicy chicken, caramelised onion sweetness, and that lively jolt from the barberries. The result is layered without being fussy.
In many homes, there is also tahdig. Tahdig is the crisp, golden crust of rice that forms at the bottom of the pot. It is broken into shards and shared, often with a little ceremony. Tahdig adds crunch to a plate that is otherwise soft and tender.
Ingredients and Taste
Good Zereshk Polo begins with quality rice. Long grain Persian style rice is rinsed and parboiled, then steamed so it stays long and separate. Saffron is bloomed in hot water to release both colour and perfume. This is a tiny step, but it shapes the entire dish.
Barberries, known as zereshk, are the ingredient that gives the dish its name and personality. They are very small dried berries with a deep red tint and a sharp tang. When lightly warmed in butter or oil, they soften and turn glossy. A pinch of sugar is often added so the sourness lands as pleasant brightness, not a wince.
The chicken brings body. It is often cooked with onion, turmeric, and tomato paste. Many cooks add a little saffron to the braising liquid for aroma and colour unity between the chicken and the rice. Slow simmering gives the chicken tenderness and lets the sauce thicken naturally without heavy starch.
On the palate, every bite is balanced between sweet, sour, savoury and warm spice. The rice on its own is aromatic and buttery. The barberries cut through with a burst of tart fruit. The chicken sauce brings depth and comfort. Nothing feels random. The flavours sit in conversation with each other.
A Taste of History
Rice cookery in Iran has a long and careful tradition. Techniques such as soaking, parboiling and steaming were refined over centuries to deliver rice that feels almost weightless on the tongue. Zereshk Polo fits into this culture of respect for rice, where texture matters as much as seasoning.
Barberries grow in Iran and have been part of Persian kitchens for generations. The berries are valued not only for their bright colour but also for their lively sour taste. Using barberries in rice is a way to bring both visual celebration and contrast to the plate without relying on heavy spice or heat.
Zereshk Polo is often served at formal meals, celebrations, and when guests arrive. It is seen as polite, thoughtful food. At weddings and family gatherings, trays of saffron rice studded with scarlet barberries are carried into the room and placed at the centre of the table before anything else.
The chicken pairing is practical as well as cultural. Poultry became common across different regions of Iran, and chicken offers a friendly, familiar base for eaters of all ages. The braised chicken also reheats well, which means the dish works smoothly for large numbers of guests.
How to Make Zereshk Polo (Barberry Rice with Chicken)
Zereshk Polo is one of Iran’s most beloved dishes, often served at celebrations and family gatherings. It features fragrant saffron rice layered with barberries, their tartness balanced by tender, golden chicken simmered in a delicate tomato sauce. The secret lies in balancing sweetness, acidity, and the saffron’s aroma. See the recipe card at the bottom for printable directions
Ingredients
For the Chicken:
- 4 chicken thighs or drumsticks
- 2 tbsp vegetable oil or ghee
- 1 medium onion, finely sliced
- 2 tbsp tomato paste
- ½ tsp turmeric powder
- Salt and freshly ground black pepper, to taste
- 250 ml water
- A pinch of saffron threads, steeped in 2 tbsp hot water
For the Rice and Barberries:
- 300 g basmati rice, rinsed and soaked for 30 minutes
- 50 g barberries (zereshk)
- 2 tbsp sugar
- 2 tbsp butter
- 2 tbsp vegetable oil
- ½ tsp saffron threads, steeped in 2 tbsp hot water
- Salt, to taste
Cooking Instructions
Step 1: Prepare the chicken base
Heat oil or ghee in a deep pan over medium heat. Add the sliced onions and sauté until golden and fragrant. This forms the flavour foundation for the chicken sauce.
Step 2: Brown and season the chicken
Add the chicken pieces to the pan, sprinkling turmeric, salt, and pepper over them. Brown lightly on both sides for 5–7 minutes. This helps lock in flavour and keeps the meat moist.
Step 3: Build the sauce
Stir in the tomato paste and cook for 1–2 minutes to remove its raw edge. Add water and a small pinch of saffron water. Cover and simmer on low heat for 35–40 minutes until the chicken is tender and the sauce thickens.
Step 4: Rinse and parboil the rice
Bring a large pot of salted water to a rolling boil. Add the soaked rice and cook for 6–8 minutes until slightly softened but still firm in the centre. Drain and rinse with lukewarm water to stop further cooking.
Step 5: Prepare for steaming (Dum method)
In the same pot, heat 2 tbsp oil. Add a thin layer of rice to form the base crust (tahdig). Layer the remaining rice gently, shaping it into a mound. Cover the lid with a clean tea towel and place it tightly on the pot. Steam over low heat for 30–40 minutes until fluffy.
Step 6: Soak and prepare the barberries
While the rice steams, rinse the barberries briefly in cold water to remove any grit. In a small pan, melt butter, add the barberries and sugar, and stir gently over low heat for 1–2 minutes. Avoid overcooking, as barberries burn easily and turn bitter.
Step 7: Infuse with saffron
Drizzle saffron water over a small portion of the cooked rice and stir to create vibrant golden grains. Keep the rest of the rice plain for contrast when plating.
Step 8: Assemble the rice
Gently mix the saffron rice and barberries into the plain rice just before serving, or keep them as layers for a more traditional look. Reserve some barberries for garnish.
Step 9: Plate and garnish
Arrange the chicken on a large serving platter, spooning some of the sauce beside it. Mound the rice next to the chicken, scattering reserved barberries over the top for a jewel-like finish.
Step 10: Serve and enjoy
Serve Zereshk Polo hot, accompanied by yoghurt or Shirazi salad. The combination of sweet, tart, and savoury makes this dish truly memorable.
Variations and Substitutions
- Barberries substitute: If barberries are unavailable, use dried cranberries soaked in lemon water for similar tartness.
- Saffron: A few drops of saffron essence or turmeric infused water can be used when real saffron is scarce.
- Oil: Traditional recipes use ghee for richness, but vegetable or sunflower oil works as well.
- Protein variation: Substitute chicken with lamb shanks for a deeper, richer version known as Zereshk Polo ba Mahicheh.
Cooking Tips for Perfect Zereshk Polo
- Always soak rice before boiling for longer, fluffier grains.
- Add barberries only at the end of cooking to prevent bitterness.
- Use a non-stick or heavy bottomed pot to achieve the perfect golden tahdig crust.
- Let the rice rest for 5 minutes before fluffing to allow steam to settle.
- Bloom saffron in hot (not boiling) water to release its colour and aroma properly.
How to Store and Reheat
Storing Leftover Rice
Leftover saffron and barberry rice should be cooled quickly and stored in an airtight container in the fridge. Try to chill it within an hour after serving. Rice that sits warm for too long can develop bacteria, so quick cooling is important for food safety and for flavour.
When stored properly in the fridge, the rice usually keeps its fragrance for two to three days. The barberries may soften slightly, yet they keep their tart edge. The saffron aroma will mellow a little, but not disappear. Do not leave cooked rice at room temperature overnight.
Storing the Chicken
The braised chicken can also be kept in the fridge in its sauce. Place it in a covered container so it does not dry out. The sauce actually helps protect the meat and keeps it tender, so avoid storing the chicken separately from its braising liquid.
Chicken in sauce often tastes even deeper the next day, as the spices have more time to settle into the meat. You can safely keep it chilled for around three days. After that, texture and safety both begin to slip.
Reheating Rice
To reheat the rice, place it in a pan on low heat with a spoon or two of water. Cover with a lid so the steam gently brings it back to life. Stir lightly now and then so it heats evenly without sticking. Avoid blasting it on high heat, which can dry it out or scorch it.
You can also reheat rice in a microwave. Place the rice in a bowl, sprinkle water over it, and cover it with a microwave safe lid or a plate. Warm it in short bursts and fluff it gently with a fork between bursts. The goal is steam and softness, not aggressive heat.
Reheating the Chicken
Warm the chicken slowly in a small pot over low to medium heat. Keep the lid on so moisture stays inside. If the sauce has thickened in the fridge, add a splash of water to loosen it so it returns to that silky spoonable texture.
Check that the chicken is hot all the way through before serving. Once reheated, try to eat it straight away rather than cooling it and reheating again. Repeating the chill and heat cycle more than once can affect both safety and taste.
Serving Leftovers
When you plate reheated Zereshk Polo, treat it as you would on day one. Spoon fluffy barberry rice beside the warmed chicken. Add a little of the braising sauce over the top. If you have fresh herbs or yoghurt to serve alongside, bring them back in. The dish still feels generous on day two.
Leftovers also work well in a lunch box. Pack rice and chicken in separate compartments to keep textures distinct. The barberries keep their bright lift even cold, so this meal travels quite happily to work or school without feeling dull or heavy.
Zereshk Polo (Barberry Rice with Chicken)
Ingredients
For the Chicken:
- 4 chicken thighs or drumsticks
- 2 tbsp vegetable oil or ghee
- 1 medium onion finely sliced
- 2 tbsp tomato paste
- ½ tsp turmeric powder
- Salt and freshly ground black pepper to taste
- 250 ml water
- A pinch of saffron threads steeped in 2 tbsp hot water
For the Rice and Barberries:
- 300 g basmati rice rinsed and soaked for 30 minutes
- 50 g barberries zereshk
- 2 tbsp sugar
- 2 tbsp butter
- 2 tbsp vegetable oil
- ½ tsp saffron threads steeped in 2 tbsp hot water
- Salt to taste
Instructions
- Heat oil or ghee in a deep pan over medium heat. Add the sliced onions and sauté until golden and fragrant. This forms the flavour foundation for the chicken sauce.
- Add the chicken pieces to the pan, sprinkling turmeric, salt, and pepper over them. Brown lightly on both sides for 5–7 minutes. This helps lock in flavour and keeps the meat moist.
- Stir in the tomato paste and cook for 1–2 minutes to remove its raw edge. Add water and a small pinch of saffron water. Cover and simmer on low heat for 35–40 minutes until the chicken is tender and the sauce thickens.
- Bring a large pot of salted water to a rolling boil. Add the soaked rice and cook for 6–8 minutes until slightly softened but still firm in the centre. Drain and rinse with lukewarm water to stop further cooking.
- In the same pot, heat 2 tbsp oil. Add a thin layer of rice to form the base crust (tahdig). Layer the remaining rice gently, shaping it into a mound. Cover the lid with a clean tea towel and place it tightly on the pot. Steam over low heat for 30–40 minutes until fluffy.
- While the rice steams, rinse the barberries briefly in cold water to remove any grit. In a small pan, melt butter, add the barberries and sugar, and stir gently over low heat for 1–2 minutes. Avoid overcooking, as barberries burn easily and turn bitter.
- Drizzle saffron water over a small portion of the cooked rice and stir to create vibrant golden grains. Keep the rest of the rice plain for contrast when plating.
- Gently mix the saffron rice and barberries into the plain rice just before serving, or keep them as layers for a more traditional look. Reserve some barberries for garnish.
- Arrange the chicken on a large serving platter, spooning some of the sauce beside it. Mound the rice next to the chicken, scattering reserved barberries over the top for a jewel-like finish.
- Serve Zereshk Polo hot, accompanied by yoghurt or Shirazi salad. The combination of sweet, tart, and savoury makes this dish truly memorable.
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