If you’re searching for Persian recipe places in Bugis, this recipe offers a cook-at-home taste of zereshk polo ba morgh: Persian saffron rice served with chicken braised in a gently spiced tomato sauce. Fragrant basmati, tart barberries and buttery saffron make a balanced, festive meal; versions vary by household, and this practical one keeps the rice and chicken manageable on a home stove.
Ingredients
- 2 cups (380 g) basmati rice
- 8 cups (1.9 L) water, for boiling the rice
- 1 tablespoon (15 g) fine salt, for the rice water
- 2½ pounds (1.1 kg) bone-in, skinless chicken thighs, about 6 pieces
- 1 medium yellow onion (about 150 g), thinly sliced
- 2 tablespoons (30 ml) neutral oil, divided
- 1 teaspoon (3 g) ground turmeric
- ½ teaspoon (1 g) ground black pepper
- ¼ teaspoon (0.5 g) ground cinnamon
- 1 tablespoon (16 g) tomato paste
- 1 cup (240 ml) low-sodium chicken stock or water
- 1 tablespoon (15 ml) lemon juice
- 1¼ teaspoons (7 g) fine salt, divided between the chicken and sauce
- ¼ teaspoon (about 0.2 g) saffron threads
- 2 tablespoons (30 ml) hot water, for blooming the saffron
- ½ cup (50 g) dried barberries (zereshk), picked over and rinsed briefly
- 3 tablespoons (42 g) unsalted butter, divided
- 1 tablespoon (12 g) sugar, or less to taste
- 2 tablespoons (15 g) sliced pistachios, optional
- ½ cup (120 g) plain yogurt, optional, for serving
Instructions
- Rinse and soak the rice. Put the basmati in a bowl and cover it with cool water. Swirl the grains gently, pour off the cloudy water and repeat until the water is less cloudy. Cover the rice with fresh water and soak for 30 minutes. This short soak helps the grains cook more evenly; drain well before boiling.
- Start the chicken. Pat the chicken thighs dry. Warm 1 tablespoon (15 ml) oil in a heavy pot or Dutch oven over medium heat. Add the onion and cook for 7–9 minutes, stirring occasionally, until soft and lightly golden. Stir in the turmeric, black pepper and cinnamon for 30 seconds, then add the tomato paste and cook for another minute to take off its raw edge.
- Brown and braise. Add the chicken and turn the pieces to coat them in the onion mixture. Pour in the stock, add the lemon juice and 1 teaspoon (5 g) of the salt, and bring the liquid to a gentle simmer. Cover partly and cook over low heat for about 40 minutes, turning the chicken once, until tender. Check the thickest part of a thigh with a food thermometer without touching the bone: USDA FSIS gives 165°F (74°C) as the safe minimum internal temperature for poultry. Simmer uncovered for a few minutes if the sauce is thinner than you like; season with the remaining ¼ teaspoon (2 g) salt if needed.
- Boil the rice. Bring 8 cups (1.9 L) water and 1 tablespoon (15 g) salt to a boil in a large pot. Drain the soaked rice, add it to the boiling water and stir once to separate the grains. Boil uncovered for 6–8 minutes. Test a grain: the outside should be tender while the center still has a slight firmness. Drain promptly in a fine colander; do not rinse it, since the remaining surface starch helps the rice steam together.
- Steam until fluffy. Melt 1 tablespoon (14 g) butter in the empty rice pot over low heat. Spoon the drained rice back in, piling it loosely rather than pressing it down. Use the handle of a spoon to make a few holes through the mound so steam can circulate. Wrap the pot lid in a clean kitchen towel, keeping the towel ends away from the burner, cover the pot and steam over very low heat for 30 minutes. Turn off the heat and leave the covered rice to rest for 5 minutes.
- Make the saffron and barberry topping. While the rice steams, crush the saffron threads between your fingers or with a small mortar and pestle. Stir them into 2 tablespoons (30 ml) hot water and let them bloom for at least 10 minutes. In a small pan, melt the remaining 2 tablespoons (28 g) butter over low heat. Add the rinsed barberries and sugar; stir gently for 2–3 minutes, just until glossy and warmed through. Barberries scorch quickly, so take the pan off the heat as soon as they soften. Stir in a spoonful of saffron water.
- Finish and serve. Spoon about 1 cup (150–180 g) of the steamed rice into a small bowl and mix it with the rest of the saffron water. Fluff the plain rice gently with a fork, arrange it on a platter and scatter the saffron rice and barberries over the top. Add pistachios if using. Serve the chicken beside or over the rice, with its sauce spooned around the meat rather than poured over all the crisp, separate grains.
Tips
- Find barberries or swap thoughtfully. Dried barberries, called zereshk, are sold at Persian or Middle Eastern grocers and some online food shops. If you cannot find them, use dried cranberries chopped into smaller pieces. They are sweeter and less tart, so reduce or omit the sugar and add a small squeeze of lemon.
- Use saffron sparingly. A little saffron gives the rice its distinctive aroma and golden color. Blooming it in hot water helps distribute it; do not boil the threads directly in a large pot, where their flavor can become hard to control. Saffron is traditional, but the dish will still be pleasant without it.
- Keep the rice grains intact. Use a large pot of rapidly boiling water, drain when the center is just firm, and steam on the lowest heat. Stirring repeatedly or cooking until fully soft before draining can make the finished rice sticky. If the burner runs hot, use a heat diffuser or the smallest burner.
- Adjust the sauce, not the chicken timing. Bone-in thighs vary in size, so use the thermometer rather than relying only on the clock. If the chicken reaches its safe temperature before the sauce thickens, lift it out briefly and reduce the sauce; return the chicken to the pot to coat it before serving.
Serving Suggestions
Bring the rice and chicken to the table on a wide platter, with the tart barberries concentrated over the saffron-colored section so diners can take a little of each bite. A simple salad of cucumber, tomato, red onion and herbs adds freshness. Serve it with plain yogurt, or with mast-o-khiar, a Persian-style yogurt and cucumber side, if you want a cooling accompaniment. A dish of pickled vegetables also works well because its sharpness contrasts with the buttery rice.
This meal is filling enough to serve on its own, but warm flatbread is useful for scooping up any remaining chicken sauce. For a dinner with several sides, keep portions modest and offer herbs such as parsley, mint or cilantro at the table. If serving family-style, leave the rice mostly undisturbed until people are ready to eat; frequent mixing breaks the grains and spreads the barberry topping unevenly.
Variations
Make it with boneless thighs. Use about 2 pounds (900 g) boneless, skinless chicken thighs and begin checking for doneness earlier, since they often cook faster than bone-in pieces. Keep the same gentle simmer and use a thermometer to confirm 165°F (74°C). The sauce may need less reduction because boneless pieces release moisture differently.
Use chicken breast. Breast meat is leaner and can dry out if braised for the full time. Cut large breasts into thick portions, simmer gently and start checking the thickest part well before 40 minutes; remove each piece once it reaches 165°F (74°C). The result is less rich than the traditional-feeling thigh version, so take care not to overcook it.
Make a meat-free plate. Leave out the chicken and serve the barberry-saffron rice with roasted cauliflower, chickpeas or lentils. These are serving adaptations rather than a direct replacement for the braised chicken. If adding chickpeas, use about 1½ cups (250 g) cooked chickpeas and warm them in a smaller amount of the spiced tomato sauce.
Change the garnish. Toasted slivered almonds can replace pistachios, or use both in small amounts. Raisins are sometimes used in rice garnishes, but they are much sweeter than barberries; pair them with extra lemon juice and keep the sugar out. For a milder garnish, omit the sugar and let the natural tartness of the barberries lead.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours, storing the chicken and rice in separate airtight containers if possible. They keep for 3–4 days in the refrigerator. For longer storage, freeze the chicken with its sauce and the rice in separate freezer-safe containers for up to 2 months for best texture. Thaw overnight in the refrigerator; avoid leaving either component at room temperature to thaw.
Reheat chicken and sauce in a covered saucepan over low heat, adding a splash of water or stock if the sauce has thickened. Reheat rice in a covered microwave-safe dish with a teaspoon or two of water per portion, or steam it gently in a covered pot. Stir or turn the food so it heats evenly, and check leftovers with a food thermometer: USDA FSIS recommends reheating them to 165°F (74°C). Reheat only the amount you plan to eat, and discard food left out longer than 2 hours.
Frequently Asked Questions
What does zereshk polo ba morgh mean?
Zereshk polo ba morgh is Persian for rice with barberries and chicken. The dish combines steamed rice, tart zereshk and chicken commonly served with a seasoned sauce. There are household and regional variations in how the chicken is cooked and how the rice is garnished, so this recipe is one practical version, not a claim of a single definitive method.
Can I make the chicken ahead of the rice?
Yes. Braise the chicken and sauce up to a day ahead, cool and refrigerate them promptly, then reheat gently until the chicken reaches 165°F (74°C). Cook the rice closer to serving time for the best fluffy texture. If the sauce has become thick in the refrigerator, loosen it with a tablespoon or two of water or stock.
Do I have to soak basmati rice?
No, but the 30-minute soak helps the grains cook more evenly and can make it easier to catch the right firm-centered stage before steaming. If you skip it, rinse the rice well and begin checking it a little earlier during boiling. Drain it as soon as the outside is tender and the middle remains slightly firm.
Where can I find barberries if I’m near Bugis?
Look for dried barberries at Persian or Middle Eastern grocery shops, or check specialty food retailers and online shops that carry Iranian ingredients. Stock can vary, so it is sensible to call ahead rather than assume a particular shop has them. Chopped dried cranberries are a workable substitute, though they make the garnish sweeter and less sharply tart.
Can I use regular long-grain rice?
Basmati is preferred for its aroma and long, separate grains, but plain long-grain rice can work. Follow the package’s cooking guidance and stop the boiling stage while the grains are still slightly firm before steaming. Short-grain rice is not a good choice here because its higher starchiness tends to produce a stickier result.
How do I keep the barberries from burning?
Use low heat, melt the butter before adding the berries, and stir constantly for just 2–3 minutes. Their small size means they can go from glossy to scorched quickly. If your barberries are especially dry, rinse and drain them well, then add a teaspoon of water to the pan; remove the pan from the burner as soon as they soften.
Related
- Persian Rice With Fruit: Saffron, Nuts, and Tahdig
- Persian Rice with Berries: Saffron and Crisp Tahdig
- Persian Lunch Recipe: Saffron Chicken and Barberry Rice
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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