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Persian

Zereshk Polo (Persian Barberry Chicken Rice)

A Persian chicken-and-rice dish with saffron-tinted basmati rice and tart-sweet barberries.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Zereshk Polo (Persian Barberry Chicken Rice)

1 hr 15 mintotal

Prep 20 min · Cook 55 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Method

  1. Heat the measured olive oil in a pot over medium heat. Add the onion and cook until soft and lightly golden.

  2. Add the chicken, turmeric, black pepper, and part of the salt. Turn the pieces until lightly browned on all sides.

  3. Add enough measured water to make a shallow braising liquid. Cover and cook until the chicken is fully cooked and tender, with a small amount of sauce left in the pot.

  4. Boil the rinsed rice in salted water until the grains are just tender at the edges but still firm in the center, then drain well.

  5. Return the drained rice to a clean pot with a little oil. Drizzle the saffron water over part of the rice, cover tightly, and steam on low heat until the grains are fluffy.

  6. Warm the butter in a small pan. Add the drained barberries and sugar, tossing briefly just until glossy; do not let the berries burn.

  7. Serve the rice with the chicken and its sauce, then spoon the saffron rice and glossy barberries over the top.

How to tell it's done

The rice should be fluffy and separate, the chicken tender, and the barberries glossy rather than dry.

Getting it right

Tip

Cook the barberries only briefly; they turn bitter if fried too long.

What to serve it with

Serve with plain yogurt, cucumber salad, or fresh herbs for a balanced Persian-style meal.

Substitutions

  • Boneless Chicken can be used for easier eating, but bone-in pieces give a fuller sauce.
  • Dried cranberries can provide tartness if Dried Barberries are unavailable, but the dish will no longer have the classic zereshk flavor.
  • Use Ghee instead of Butter if preferred; both keep the dairy allergen.