Rice dish
Zereshk Polo with Chicken
زرشکپلو با مرغ
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 4 servings (Estimated)
- Kind
- Rice dish
- Where it is eaten
- Eaten across Iran
- Serving
- 350 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- rice 300 g
- chicken 500 g
- barberries 60 g
- saffron 0.3 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Soak rice before cooking (traditional method)
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Rinse the rice and soak it in lightly salted water for about 30 minutes.
Parboil the rice until partly cooked, then drain.
Prepare the meat, herbs, legumes, dried fruit, or other accompanying ingredients separately.
Layer the rice and prepared ingredients in the pot, adding saffron or oil if appropriate.
Cover and steam over low heat until the rice is fluffy and the other ingredients are cooked through.
Gently mix or garnish before serving.
Cook's notes
Sauté the barberries very briefly over low heat so they do not burn or become bitter. Mix some rice with brewed saffron and reserve it for the final garnish.
Background
Zereshk Polo with Chicken is widely served at celebrations, weddings, communal offerings, and formal hospitality across Iran. Barberries and saffron—two emblematic products of the Iranian plateau—define much of its color and aroma.
Nutrition
| Energy | 545 kcal |
|---|---|
| Protein | 30 g |
| Fat | 16 g |
| Carbohydrate | 70 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0004 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods