Cookbook:Zereshk Polo


  • 4 cups (32 oz) basmati or long-grain rice
  • 1/4 cup salt
  • 1/2 tsp salt
  • 1 medium onion, chopped
  • 2 split chicken breasts, skin removed
  • 1/4 tsp black pepper
  • 1 stick (1/2 cup) butter
  • 1 cup (8 oz) dried barberries (also known as Zereshk) or dried cranberries
  • 1/2 cup sugar
  • 1/4 tsp powdered saffron

Cooking InstructionsEdit

Rinse rice 3 times, then soak in warm water with 1/4 cup salt for 5 hours. Drain.

In a large (8 qt) pot, bring 8 cups water to a boil. Add rice and cook 8 to 10 minutes until slightly soft. Drain in a colander.

Heat 2 Tbsp oil in a large skillet. Add onion and sauté until soft. Add chicken, 1/2 cup water, 1/2 tsp salt and 1/4 tsp black pepper. Cover and simmer over low heat 60 until chicken is cooked through. Remove from heat. Pull meat off bones; cut in 2 in. pieces and return to leftover cooking broth. Cover to keep warm.

Rinse barberries (if using) 3 times. Melt butter in a small pot; add barberries and sauté 1 minute. Add sugar; sauté 1 minute more. Dilute saffron in 1/2 cup hot water and stir into barberries.

In the large pot used to cook the rice, heat 3 Tbsp oil. Add rice, using a large spoon and fluffing rice. Pour barberry mixture over the rice.

Cover pot and cook over low heat about 30 minutes. For a crisp, golden layer on bottom of rice (called ‘ta-dig’), cook another 15 minutes.

Using a large serving spoon, place rice in a large flat serving dish, gently mixing the barberries with the rice. Top with the chicken and serve.

External LinksEdit

Persian Recipe for Zereshk Polo

Last modified on 27 October 2011, at 15:22