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Zereshk Polo Bah Morgh Recipe (with Video)

Gluten-free, Added sugar, Wheat-free
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By
cheffinwithzach

Discover our Zereshk Polo Bah Morgh Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
4

Prep 2h | Cook 2h30min

Ingredients

Preparing the Saffron
- 2 tsp Saffron
- 1 c water, either ice or hot water works
Saffron Chicken
- 4 chicken leg quarters
- ghee, or olive oil
- 1 Onion
- 6 cardamom pods
- 1 cinnamon stick
- 0.5 tsp Coriander
- 0.5 tsp Turmeric
- 0.5 tsp Chili powder
- 0.5 tsp Paprika
- 1 tsp Tomato paste, heaping
- 5 c water
- 1 tbsp rosewater
- 1 Orange
- 0.333 c brewed saffron
Zereshk Polo
- 2.5 c white basmati rice
- 3 tbsp ghee, or butter, or other fat of choice
- 0.5 c zereshk
- 0.333 c Pistachios
- 1 tbsp Sugar
- 1 tbsp rosewater
- 0.333 c brewed saffron
- 0.5 c Neutral oil
- Salt
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Directions

Method for Saffron Preparation
1. Grind saffron into a powder then add ice or water.
2. Incorporate, then wait 10-20 minutes.
Method for Chicken Preparation
1. Season chicken generously with salt and pepper.
2. Heat a wide pan over medium-high heat with your fat of choice.
3. Once the oil is shimmering, lay each piece of chicken skin-side down, and press into the pan to ensure even browning.
4. Flip once golden brown, then do the same for the other side and remove.
5. Turn the heat to medium then add another 2-3 tbsp of your fat of choice.
6. Add onion, cinnamon, and cardamom together (if using the powdered versions, wait to add with the rest of the spices).
7. Add a large pinch of salt and cook just until the onions begin to turn golden.
8. Add the rest of the spices, stir to incorporate, and cook for another 30 seconds before adding tomato paste.
9. Cook this down for another few minutes before adding the juice of an orange, rosewater, and brewed saffron.
10. Pour in the water, then lay chicken back in.
11. Bring braising liquid to a simmer, cover, then turn the heat down to low.
12. Let this cook for another hour and 15 minutes.
13. When the chicken is ready, uncover, turn the heat to medium high, and reduce the braising liquid into the sauce while continuously basting.
14. Once the sauce is thick enough to cover the back of a spoon or stick to the chicken, it’s ready.
Method for Rice Preparation
1. Rinse while agitating and drain rice until the water runs clear.
2. Drain one final time and cover rice in water.
3. Let soak for 1 hour, then drain.
4. Cover zereshk in water, let soak for 1 hour, then drain.
5. Add 4 cups of water to a pot.
6. Bring to a boil and add enough salt so that the water tastes like a well-seasoned soup.
7. Add in rice, boil for 6-7 minutes, then pour through a strainer and run cold water over it to cool it down.
8. In a pot, add neutral oil and brewed saffron then incorporate.
9. Add in rice and form into a pyramid shape without packing the rice in.
10. Cover with paper towel (or kitchen towel) and lid.
11. Cook over medium-high heat for 15 minutes, then turn to low and cook for an additional 50 minutes.
12. In the meantime, heat fat of choice in a small pan over medium heat.
13. Once shimmering, add in pistachios, and toast for a few minutes.
14. Add in zereshk, and after a minute add sugar, rosewater, and saffron.
15. Cut the heat.
16. Once the rice is ready, before flipping, take one cup of rice and add into the zereshk mixture and incorporate.
17. Flip the tahdig, and serve.
18. For the rice, you want to do regular white rice with a layer of the zereshk rice on top.
19. Enjoy.

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