Iranian Barberry Rice with Chicken (Zereshk Polo)

Iranian barberry rice with chicken, often called zereshk polo ba morgh, pairs fluffy basmati rice with tart red barberries, saffron, and gently braised chicken. The sweet-sour berries and savory chicken make a festive Persian-inspired meal that is just as satisfying for a weekend dinner; family and regional versions vary in their seasoning and presentation.

Ingredients

2 cups (370 g) basmati rice
6 cups (1.4 L) water for soaking, plus 10 cups (2.4 L) water for boiling the rice
2 tablespoons (30 g) kosher salt for the rice water, plus 1 teaspoon (5 g) for seasoning the chicken
4 bone-in chicken thighs, about 2½ pounds (1.1 kg), skin removed if desired
1 medium yellow onion, about 1 cup (150 g), thinly sliced
3 tablespoons (45 ml) neutral oil, divided: 2 tablespoons (30 ml) for the chicken and 1 tablespoon (15 ml) for the pot
1 tablespoon (16 g) tomato paste
1 teaspoon (2 g) ground turmeric
½ teaspoon (1 g) ground black pepper
1¼ cups (300 ml) water or low-sodium chicken broth for braising
1 tablespoon (15 ml) lemon juice
¼ teaspoon (0.5 g) saffron threads
2 tablespoons (30 ml) hot water for blooming the saffron
¾ cup (75 g) dried barberries, picked over for stems
2 tablespoons (28 g) unsalted butter
1 tablespoon (12 g) granulated sugar, or to taste
2 tablespoons (20 g) slivered pistachios, optional
2 tablespoons (20 g) slivered almonds, optional

Instructions

Rinse the rice in a bowl of cool water, swishing it gently and changing the water several times until it looks much less cloudy. Cover the rice with 6 cups (1.4 L) fresh water, stir in 1 tablespoon of the salt, and soak for 30 minutes. Drain well before cooking. Soaking helps the grains cook more evenly, but do not soak for hours; the rice can become fragile.
While the rice soaks, bloom the saffron by grinding or crushing the threads between your fingers into a small bowl, then stirring in 2 tablespoons (30 ml) hot water. Set aside. Pat the chicken dry and season it with the remaining 1 teaspoon salt and the black pepper. Drying the surface helps it brown rather than steam.
Heat 2 tablespoons (30 ml) oil in a heavy, lidded pot or Dutch oven over medium-high heat. Brown the chicken in batches, turning once, for about 3 minutes per side; transfer it to a plate. Add the sliced onion and cook for 5 minutes, stirring, until softened and lightly golden. Stir in the tomato paste and turmeric for 1 minute, scraping the base of the pot. Pour in the water or broth and lemon juice, then return the chicken and any juices to the pot. Bring to a gentle simmer, cover, and cook for 35 minutes, turning the pieces once. Check the thickest part of a thigh with a food thermometer without touching the bone: USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, continue simmering and check again. Keep the chicken covered in its sauce while you finish the rice.
Bring 10 cups (2.4 L) water to a boil in a large pot and add the remaining 1 tablespoon salt. Add the drained rice and boil uncovered for 6 to 7 minutes. Test a grain: the outside should be tender while the center remains slightly firm. Drain promptly in a fine-mesh colander and give the rice a quick rinse with lukewarm water to remove excess surface starch and salt. Let it drain for a minute so excess water does not make the steamed rice soggy.
Rinse and dry the rice pot, then set it over medium heat. Add 1 tablespoon (15 ml) oil and 2 tablespoons (30 ml) water. Spoon in a thin layer of rice, then mound the rest loosely on top, leaving space for steam to circulate. Drizzle 2 tablespoons of the saffron water over the mound. Cover the pot with a clean lid; for a tighter seal, wrap the lid in a clean kitchen towel and keep the towel ends well away from the burner. Cook over medium heat for 5 minutes, then turn the heat to low and steam for 30 minutes. Avoid lifting the lid repeatedly, because each opening releases steam the rice needs to finish cooking.
During the final part of steaming, rinse the barberries quickly in a sieve and check for stems or debris. Melt the butter in a small skillet over low heat. Add the barberries and sugar and stir gently for 2 to 3 minutes, just until the berries look plump and glossy. They burn easily, so take the pan off the heat as soon as they begin to soften. Stir in the pistachios and almonds, if using. Barberries are a specialty Persian ingredient; if you cannot find them, use dried cranberries chopped into small pieces, which are sweeter and less tart, and reduce or omit the sugar.
Turn off the rice heat and let the covered pot stand for 10 minutes. Lift out a cup of plain rice and gently mix it with the remaining saffron water for a vivid golden garnish. Spoon the rest of the rice onto a platter without crushing the grains, scatter the saffron rice and barberry mixture over it, and serve the chicken with its warm sauce alongside. If the rice has formed a bottom crust, loosen it carefully with a spatula and offer it separately.

Tips

Choose basmati rice and rinse it thoroughly. Short-grain rice releases more starch and tends to clump, so it will not give the same long, separate grains. During parboiling, stop while the center is still a little firm; the rice continues cooking as it steams.
Barberries are intensely tart and can be difficult to source outside Persian or Middle Eastern markets. Look for dried zereshk in specialty shops or online. Chopped dried cranberries are the most practical substitute, but they taste sweeter and have a softer, less sharp tang. Taste the berries before adding sugar, since their tartness varies.
Keep the heat low when cooking the berry topping. A few minutes is enough to soften the berries; high heat or prolonged frying can make them hard, bitter, or scorched. If the berries seem very dry, stir in a teaspoon of water rather than adding extra butter.
For even chicken cooking, use thighs of similar size and avoid crowding them while browning. Bone-in pieces give the braising sauce a fuller flavor, but boneless thighs can work; start checking those earlier, since they may reach 165°F (74°C) before the listed simmer time.

Serving Suggestions

Bring the platter to the table with chicken pieces arranged around or beside the rice, and pass the braising sauce separately so people can add as much as they like without weighing down the grains. A small bowl of plain yogurt or mast-o-khiar, a Persian-style cucumber and yogurt dip, offers a cool contrast to the tart berries. A crisp salad of cucumber, tomato, red onion, herbs, and lemon is another natural companion. Keep sides simply seasoned: the rice already has fragrant saffron, and the barberries provide a bright, sweet-sour accent.

For a more complete spread, add warm flatbread, fresh herbs such as parsley, mint, and basil, and pickled vegetables. The rice is rich enough to serve as the main starch, so there is no need for another substantial grain or potato dish. If serving guests, bring the rice out soon after its 10-minute rest so the grains stay fluffy and the berry topping remains glossy.

Variations

For a milder, more aromatic chicken sauce, add a small cinnamon stick while the chicken braises and remove it before serving. Some cooks include a pinch of ground cinnamon or cardamom; use a light hand so those warm spices do not overwhelm the saffron and barberries. You can also replace the lemon juice with 1 tablespoon (15 ml) of sour grape juice, sometimes sold as verjuice, for a rounder tartness.

To make the rice vegetarian, leave out the chicken and use vegetable broth for the sauce. Serve it with roasted chickpeas or crisp-edged cauliflower and a bowl of yogurt, if desired; the result is a variation rather than the chicken-centered version described here. For a simpler berry garnish, skip the nuts. If you like a sweeter balance, add sugar to the barberries a teaspoon at a time, tasting as you go instead of sweetening them heavily at the start.

A golden rice crust, or tahdig, is an optional way to finish the dish. For this recipe, press a thin layer of parboiled rice into the oiled base of the pot before piling the remaining rice loosely above it, then steam as directed. The crust can brown unevenly, so use a heavy pot and low heat and check carefully near the end. It is also fine to skip the crust and serve the rice directly; the saffron and barberry topping still make a colorful platter.

Storage and Reheating

Refrigerate leftover chicken, sauce, and rice within 2 hours of cooking, ideally in shallow airtight containers. Stored at 40°F (4°C) or colder, they keep for 3 to 4 days. For best texture, store the berry garnish separately if you can; otherwise, it is safe to keep it mixed with the rice. Freeze portions in airtight containers for up to 2 months for best quality, then thaw overnight in the refrigerator. Do not leave cooked rice at room temperature for extended periods.

Reheat only the portion you plan to eat. Add a spoonful of water or chicken sauce to the rice, cover, and warm it in the microwave or in a covered saucepan until steaming hot throughout. Reheat chicken with its sauce in a covered pan over medium-low heat, turning the pieces once. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center of the chicken and the rice with a food thermometer. Stir the rice before checking so the temperature is even. Avoid reheating the same leftovers repeatedly, which can dry the chicken and make the rice less pleasant.

Frequently Asked Questions

What does zereshk polo mean?

Zereshk polo refers to rice with barberries: zereshk is the Persian word for barberries, and polo means a pilaf-style rice dish. Zereshk polo ba morgh is the version served with chicken. The rice is typically layered or topped with saffron rice and barberries, though households vary in how they season and arrange it.

Can I use boneless chicken instead of bone-in thighs?

Yes. Boneless, skinless thighs are convenient and braise well, but they may cook faster than bone-in thighs. Check the thickest part with a thermometer and remove each piece once it reaches the USDA safe minimum of 165°F (74°C). Chicken breasts can also be used, but they dry out more easily, so begin checking them early and avoid simmering them longer than needed.

Can I make the rice ahead?

The rice is at its fluffiest just after steaming, but you can cook it earlier in the day and refrigerate it promptly in a shallow container. Reheat it covered with a little water or sauce until it reaches 165°F (74°C). Keep the barberry topping separate and warm it briefly in a skillet before serving. Do not leave cooked rice at room temperature while preparing the rest of the meal.

Why did my rice turn mushy or sticky?

Common causes include skipping the rinse, boiling the grains too long, leaving water in the colander, or using too much heat during the covered steaming stage. Rinse until the water is noticeably clearer, test a grain after 6 minutes of boiling, drain well, and keep the lid on once the rice is steaming. Basmati varieties differ slightly, so use the firmness of a grain as your guide rather than extending the boil automatically.

Where can I buy barberries, and can I leave them out?

Dried barberries are sold in some Persian, Middle Eastern, and international grocery stores, as well as specialty food shops. If they are unavailable, use chopped dried cranberries for a sweeter, less tart result, or leave the fruit out for saffron rice with chicken. The dish will lose its characteristic tangy contrast, so a small lemony salad on the side can add some brightness.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).