Easy Zereshk Polo Recipe: Step-by-Step Guide
What Makes Zereshk Polo So Special?
If you’ve ever walked into a Persian kitchen during a family gathering, chances are the intoxicating aroma of saffron and butter was Zereshk Polo simmering on the stove. This easy Zereshk Polo recipe is one of Iran’s most beloved dishes: a stunning platter of fluffy basmati rice studded with jewel-red barberries, golden saffron, and served alongside perfectly seasoned chicken.If you’ve ever searched for persian food near me, this is likely the dish that made you fall in love with Iranian cuisine.
What makes Zereshk Polo with chicken so popular isn’t just the flavor. It’s the balance: the tartness of the barberries cuts through the richness of the saffron butter, while the tender chicken grounds the dish with savory depth. Whether you’re cooking for a Nowruz celebration, a weekend dinner party, or just a Tuesday night craving, this recipe delivers restaurant-quality results with surprisingly little effort.
In this guide, I’ll walk you through every step of making Zereshk Polo at home, share the techniques Persian home cooks actually use, and give you tips to nail the crispy tahdig bottom that everyone fights over.
What Is Zereshk Polo? A Quick Background
Zereshk Polo (زرشک پلو) translates to “barberry rice” in Farsi. It’s a classic Persian rice dish (polo) that features dried barberries (zereshk) , tiny, ruby-red berries with a tart, cranberry-like flavor that are native to Iran. When paired with saffron-infused rice and slow-cooked chicken, it becomes Zereshk Polo ba Morgh, one of the most iconic dishes in Iranian cuisine.
This dish is a staple at Persian weddings, holidays like Nowruz and Shab-e Yalda, and family celebrations. But you don’t need a special occasion to enjoy it. With the right ingredients and a few simple techniques, you can make an easy Zereshk Polo recipe any night of the week.
If you are curious about Persian culture and traditions read more about it.
Ingredients for Easy Zereshk Polo with Chicken
One of the reasons this recipe works so well for home cooks is that the ingredient list is short and focused. Every item earns its place on the plate.
For the Saffron Basmati Rice
- 3 cups aged basmati rice (aged rice absorbs water better and stays fluffy)
- ¼ teaspoon saffron threads, ground and dissolved in 3 tablespoons hot water
- 3 tablespoons unsalted butter or ghee
- 2 tablespoons neutral oil (vegetable or avocado)
- Salt to taste
For the Barberries (Zereshk)
- 1 cup dried barberries
- 2 tablespoons butter
- 1 tablespoon sugar (optional balances the tartness)
For the Chicken
- 2 lbs bone-in chicken thighs or drumsticks (bone-in delivers more flavor)
- 1 large yellow onion, thinly sliced
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon (optional but traditional in some regional versions)
- Salt and black pepper to taste
- 3 tablespoons oil for searing
- 1 cup water or chicken broth
Where to Find Barberries
Dried barberries are available at most Middle Eastern grocery stores, Persian markets, and online retailers like Amazon or Sadaf. They keep well in the freezer for up to a year, so stock up when you find them.
Step-by-Step Cooking Instructions for Zereshk Polo
Here’s the full process broken down into manageable stages. Even if you’ve never cooked Persian rice before, these instructions will guide you through it.
Step 1: Wash and Soak the Rice
Rinsing basmati rice removes excess starch, which is the key to getting separate, fluffy grains instead of a sticky clump. Place the rice in a large bowl and rinse under cold water 4–5 times until the water runs mostly clear. Then cover the rice with cold water, add a tablespoon of salt, and let it soak for at least 30 minutes (up to 2 hours is fine).
Soaking softens the rice so it cooks evenly and elongates without breaking. This step is non-negotiable in Persian cooking.
Step 2: Cook the Chicken
While the rice soaks, start on the chicken. Heat 3 tablespoons of oil in a large skillet or Dutch oven over medium heat. Add the sliced onion and cook, stirring occasionally, until soft and golden about 8 minutes. Don’t rush this. Caramelized onions form the flavor base of the entire dish.
Season the chicken pieces generously with salt, pepper, and turmeric. Push the onions to the side and place the chicken skin-side down in the pan. Sear for about 4–5 minutes per side until golden brown. Add 1 cup of water or chicken broth, bring to a simmer, then reduce the heat to low. Cover and cook for 25–30 minutes until the chicken is tender and cooked through (internal temperature of 165°F / 74°C).
Remove the chicken and set aside. Strain and reserve the cooking liquid; you can drizzle it over the finished rice for extra flavor.
Step 3: Parboil the Rice
Bring a large pot of water to a rolling boil and use plenty of water, like you’re cooking pasta. Add 2 tablespoons of salt. Drain the soaked rice and add it to the boiling water. Cook for 5–7 minutes, stirring gently once or twice. You want the rice parcooked tender on the outside but still firm in the center (al dente).
Test a grain by biting into it. If there’s a tiny chalky core, it’s ready. Drain immediately in a fine-mesh colander and rinse briefly with lukewarm water to stop the cooking.
Step 4: Prepare the Barberries
Barberries cook fast, so handle them with care. Pick through the dried barberries to remove any small stems or debris, then rinse under cold water. In a small pan over medium-low heat, melt 2 tablespoons of butter. Add the barberries and stir gently for 2–3 minutes until they plump up and turn glossy. If you prefer a slightly sweeter balance, sprinkle in 1 tablespoon of sugar and stir until dissolved.
Be careful not to overcook the barberries; they go from plump to burnt quickly. Remove from heat and set aside.
Step 5: Steam the Rice (and Build the Tahdig)
This is where the magic happens. In a large non-stick pot, heat 2 tablespoons of oil and 1 tablespoon of butter over medium heat. Mix 2–3 scoops of parboiled rice with the dissolved saffron water. Spread this saffron rice evenly across the bottom of the pot this becomes your tahdig (the crispy golden crust that Persian rice is famous for).
Layer the remaining plain rice on top in a mound shape, keeping it loose, don’t pack it down. Use the handle of a wooden spoon to poke 5–6 holes down through the rice to allow steam to escape. Place a clean kitchen towel or two layers of paper towel under the lid to absorb excess moisture. Cover tightly.
Cook on medium heat for 5 minutes, then reduce to low and steam for 35–45 minutes. The low, slow steam is what gives you fluffy rice on top and a crackling tahdig on the bottom.
Step 6: Assemble and Serve Zereshk Polo with Chicken
Gently spoon the steamed rice onto a large serving platter. Scatter the sautéed barberries over the top. Drizzle any remaining saffron water over the rice for extra color. Carefully flip the tahdig out of the pot (or break it into pieces) and arrange it around the platter.
Place the chicken pieces alongside the rice or on a separate plate. Garnish with a few extra barberries and slivered almonds or pistachios if you like.
Pro Tips for the Best Zereshk Polo Every Time
After making this dish dozens of times, here are the small details that make a big difference.
Use aged basmati rice. Brands like Tilda, Royal, or Lal Qilla work beautifully. Aged rice has less moisture, which means fluffier results.
Don’t skip the soak. Soaking the rice for at least 30 minutes prevents the grains from breaking during parboiling.
Control your heat for tahdig. If your stove runs hot, use a heat diffuser. The tahdig should sizzle gently, not burn. A non-stick pot makes flipping it out much easier.
Bloom your saffron properly. Grind the saffron threads with a pinch of sugar using a mortar and pestle, then dissolve in hot (not boiling) water. This extracts maximum color and flavor.
Season the barberries carefully. Their natural tartness is the whole point: a touch of sugar softens it, but doesn’t turn them sweet.
Nutritional Overview of Zereshk Polo with Chicken
Zereshk Polo is a well-rounded meal that provides a good balance of macronutrients. A typical serving (about 1.5 cups of rice with one chicken thigh) contains approximately 550–650 calories, with protein from the chicken, carbohydrates from the basmati rice, and healthy fats from butter and oil. Barberries add a small but meaningful amount of vitamin C and antioxidants.
For a lighter version, you can use skinless chicken breast, reduce the butter, and serve with a fresh herb salad (sabzi khordan) on the side.
Common Mistakes to Avoid When Making Zereshk Polo
Even experienced cooks run into these pitfalls. Here’s how to dodge them.
Overcooking the rice during parboiling is the most common issue. If the rice is fully cooked before steaming, it turns mushy. Pull it when it’s still slightly firm.
Using too much water for steaming will make the bottom layer soggy instead of crispy. The towel under the lid is essential because it traps condensation.
Burning the barberries happens in seconds. Keep the heat low and stir constantly. The moment they look plump and shiny, take them off the heat.
Skipping the rinsing step leaves excess starch on the rice, which prevents the grains from separating during steaming.
Serving Suggestions and Variations
Zereshk Polo with chicken is a complete meal on its own, but Persian tradition calls for a spread. Serve it alongside mast-o-khiar (yogurt and cucumber dip), shirazi salad (diced tomato, cucumber, and onion with lime juice), or a plate of fresh herbs like basil, mint, and radishes.
For a variation, some cooks add slivered almonds and pistachios to the barberry topping for extra crunch and color. Others fold in a pinch of cardamom or rose water into the saffron mixture for a more aromatic finish.
If you’re short on time, you can use a rice cooker for the steaming stage. Just layer the saffron rice at the bottom and let the machine do the work. The tahdig won’t be as dramatic, but the flavors will still be spot-on.
FAQs
What is Zereshk Polo and where does it come from?
Zereshk Polo is a traditional Persian rice dish made with dried barberries (zereshk) and saffron. It originates from Iran and has been a centerpiece of Persian cuisine for centuries. It’s most commonly served with chicken (Zereshk Polo ba Morgh) at celebrations, weddings, and family gatherings throughout Iran and the Persian diaspora.
How do I make an easy Zereshk Polo recipe if I’ve never cooked Persian rice?
Start by following the parboil-and-steam method described above. The key steps are rinsing and soaking the rice, parboiling until al dente, and steaming on low heat with saffron and butter. Even beginners can get excellent results by using a non-stick pot and keeping the heat low during the steaming phase. The entire Zereshk Polo recipe with chicken takes about 90 minutes from start to finish.
Can I make Zereshk Polo with chicken ahead of time?
Yes. The chicken can be cooked up to a day in advance and refrigerated. The barberries can also be sautéed ahead and stored separately. However, the rice is best freshly steamed. If you need to reheat, sprinkle a few tablespoons of water over the rice, cover tightly, and warm on low heat for 10–15 minutes.
Where can I buy barberries (zereshk) for this recipe?
Dried barberries are available at persian store and Middle Eastern grocery stores, specialty food shops, and online through Amazon, Sadaf Foods, or Kalamala. They’re sold in dried form and keep well in the freezer for up to 12 months. There’s no perfect substitute, but dried cranberries (unsweetened) can work in a pinch, though the flavor profile will be different.
What’s the difference between Zereshk Polo and other Persian rice dishes like Tahchin or Baghali Polo?
Zereshk Polo features barberries and saffron as its defining ingredients and is typically served with braised chicken. Tahchin is a baked saffron rice cake with yogurt and egg, creating a dense, layered dish. Baghali Polo uses dill and fava beans. Each dish showcases a different technique and flavor combination within the rich tradition of Persian rice cooking.
Conclusion: Bring the Flavors of Persia to Your Kitchen
Making an easy Zereshk Polo recipe at home is one of the most rewarding things you can do in the kitchen. The combination of fragrant saffron rice, tart barberries, and juicy chicken creates a dish that looks as impressive as it tastes and the techniques are more approachable than you might think. Once you’ve mastered the parboil-and-steam method and nailed your first golden tahdig, this recipe will become a regular in your rotation.
If you’re looking to explore Persian restaurants near you that serve authentic Zereshk Polo with chicken and other traditional dishes, the Iranian Business Directory connects you with Persian businesses across the United States from restaurants and caterers to grocery stores that carry specialty ingredients like saffron and barberries. Visit the Iranian Business Center to discover the best Persian dining options in your area.
Ready to cook? Gather your ingredients, put on some Persian music, and let the saffron do its work. Your kitchen is about to smell incredible.
Follow the Iranian Business Center on Instagram to stay connected with the Persian business community and discover new restaurants, shops, and services near you.