Zereshk Polow (Iranian Chicken and Rice with Barberries) Recipe
From:
Field Guide to Herbs & Spices
, by
Aliza Green
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Difficulty: Easy |
INGREDIENTS
- 2 cups basmati rice
- 8 boneless, skinless chicken thighs
- 2 onions, thinly sliced
- 6 tablespoons butter
- 1 teaspoon turmeric
- 1/2 teaspoon saffron
- Milk for soaking the saffron
- 1/2 cup plain yogurt
- 1 egg
- 2 ounces barberries
- 1 tablespoon sugar
INSTRUCTIONS
- Soak 2 cups basmati rice in cold salted water for several hours.
- Season 8 boneless, skinless chicken thighs with salt and pepper. In a large frying pan, fry 2 thinly sliced onions in 1 tablespoon butter until lightly colored. Remove onions from pan and reserve. Add 1 more tablespoon butter and sprinkle the chicken with 1 teaspoon turmeric. Brown the chicken gently on both sides. Add 1 cup water and simmer, uncovered, for 20 minutes, or until the chicken is tender and the liquid is syrupy.
- Remove the chicken from the pot and cool, separately reserving the cooking liquid and onions.
- Soak 1/2 teaspoon saffron in a little milk until brightly colored, then whisk in 1/2 cup plain yogurt, 1 egg, and the chicken meat. Set aside.
- Wash 2 ounces barberries well, drain, and cook in a small pan with 2 tablespoons butter and 1 tablespoon sugar for several minutes, stirring, or until plump.
- Drain the soaked rice and rinse under cold water. Bring 6 cups salted water to a boil, add the rice, and cook for 5 minutes. Drain and rinse with cold water.
- Preheat the oven to 300°F. Brush a large casserole with 2 tablespoons butter and spread in half the rice. Arrange the chicken mixture over the rice. Combine the barberry mixture with the remaining rice and spread over the chicken. Spoon the reserved onions with liquid over the rice. Cover tightly and bake for 1 hour, or until the rice is fluffy. Remove from oven. Rest the casserole for 15 minutes before serving.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
Thanks. I thought 4 seemed about right, based on the chicken, but the 2 cups of dry rice made it seem like perhaps more servings (maybe I just eat less rice than most).
Based on the amount of rice and meat involved, I would say this makes 4 servings. Two chicken thighs are about one serving of meat, and 1/2 cup of is a decent amount of starch for one person.
nofunlatte, the recipe is reprinted here as it appeared in the book Field Guide to Herbs & Spices, and unfortunately no serving size was provided in the book.
Deborah from CHOW
I've got the barberries, but one question: how many servings does this make?
I love the Persian dishes combining fruit and meat, especially fesenjan. Guess I'll have to remember 'zereshk' next time I'm in a middle eastern Persian market.