Zereshk Polo ba Morgh Recipe Step-by-Step Guide
Zereshk Polo ba Morgh Recipe
A Versatile Classic from the Iranian Kitchen
Zereshk Polo ba Morgh, an Iranian traditional delight, is beloved not just for its aromatic flavors, but also for the flexibility it offers in its preparation. Its heart and soul lie in the beautiful fusion of ingredients and techniques that are quintessentially Iranian, but that’s not where it ends. You see, this dish can be tailored to your preference. It’s a canvas waiting for your creative strokes!
Mix it Up: The Variations in Your Kitchen
While chicken is traditionally used in Zereshk Polo ba Morgh, the dish can be just as delicious with different types of meat. For those who are not particularly fond of chicken, lamb shank or even beef can make an excellent substitute. Cooking is an art, and in your kitchen, you’re the artist! Don’t hesitate to bring your palette to play and let your taste buds guide your culinary journey.
Make it Your Own: Garnishing to Impress
Once the dish is cooked and ready, garnishing can elevate it from an ordinary meal to an extraordinary culinary experience. Depending on your preference, you can garnish the dish with slivered pistachios, almonds, or even saffron-infused rice. Each of these garnishing elements adds not just to the aesthetics of the dish, but also imparts a distinct flavor that compliments the succulent meat and tart barberries.
Iranian pilaf dishes
If you’re enjoying the journey through the delightful world of Iranian pilaf dishes with me, I’ve got a couple more delicacies to add to your must-try list. Let’s explore further and dive into the tastes of Loobia Polo and Kalam Polo!
- 4 chicken thighs with skin and bone
- 2 medium onions
- 1 bell pepper
- 3 tablespoons tomato paste
- Salt to taste
- ½ teaspoon black pepper powder
- 3 tablespoons vegetable oil
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- ½ teaspoon cinnamon powder
- 2 tablespoons bloomed saffron
- 2 cups of Basmati rice
- Salt to taste
- 2 tablespoons vegetable oil
- 2 tablespoons dried barberries Zereshk
- 1 tablespoon butter
- For this recipe, you'll need four skin-on, bone-in chicken thighs. Boil them in a pot of water and keep a close watch for the white foam that gathers on the water's surface. This foam is the chicken scum, and you need to scoop it off with a spoon. This will help remove the raw taste and smell from the chicken. Once you've scooped off the scum, drain the chicken and set it aside.
- Now, let's bring out some more flavors. Peel and slice two onions. Grab a pan, heat up three tablespoons of vegetable oil and sauté the onions until they soften. Cut one bell pepper into slices and add it to the pan, let them mingle with the onions for about five minutes. Now, it's time to spice things up - add in one teaspoon of turmeric, half a teaspoon of black pepper, one teaspoon of curry powder, and a pinch of salt. Sauté everything together for two more minutes.
- Next, add the chicken thighs to the pan and sear each side until they turn a beautiful golden brown. Stir in three tablespoons of tomato paste, cook it for three minutes to get rid of the raw taste, then pour two cups of boiling water. Cover the pan and let the chicken simmer for an hour.
- In the meantime, let’s cook our aromatic basmati rice. Rinse the rice under cold water until it runs clear. Bring a pot of water to a boil, add a pinch of salt, then the rice. Parboil the rice for about five to ten minutes until the grains are tender outside but still firm inside. Drain the rice and rinse with cold water, this will halt the cooking process and keep the grains separate.
- To cook the rice further, pour one tablespoon of vegetable oil into a pot, layer the bottom with flatbread or thinly sliced potatoes to create a delicious crust, known as tahdig. Carefully mound the rice into the pot forming a dome shape, poke a hole in the middle using a spatula handle. Drizzle the remaining oil over the rice, cover the pot with a clean cloth and lid, then let it steam on low heat for 45 minutes.
- In the last ten minutes of cooking the chicken, stir in two tablespoons of bloomed saffron and adjust the seasoning with salt if needed. Simultaneously, in a separate small pan, melt a tablespoon of butter, stir in two tablespoons of dried berberries, and lightly sauté them until they puff up slightly.
- Finally, serve the fragrant basmati rice adorned with the sautéed berberries and alongside the mouthwatering chicken thighs. Enjoy this flavorful feast!
- Thanks to :
- cake_deser.ailin
