Recipes · Maryam Tehrani · 30 May 2026 · 9 min read
Zereshk Polo Morgh: The Crown Jewel of Persian Rice Dishes
Barberry-studded saffron rice with slow-braised chicken. This is the dish served at weddings, Nowruz celebrations and every joyful Persian gathering.
Zereshk Polo Morgh is the Persian celebration dish. No Nowruz feast (Persian New Year), no wedding, no important gathering is complete without a large tray of this magnificent rice — jewelled with ruby-red barberries, stained gold by saffron, and served alongside silky braised chicken.
The barberry (zereshk) is the star. These tiny, intensely sour red berries grow wild in Iran and give the dish its characteristic bright acidity that cuts through the richness of the saffron butter. Outside of Iran, they can be found in Iranian grocery stores across Europe — and increasingly in health food shops.
Two Steps, One Masterpiece
The dish has two components: the zereshk polo (barberry rice) and the morgh (chicken). The chicken is braised in a saffron, onion and turmeric sauce until completely tender — this can be done the day before. The rice requires the classic Persian method of par-boiling, then steaming over low heat, which produces the perfect fluffy texture and a crispy tahdig crust at the bottom.
The Tahdig Secret
Tahdig (literally 'bottom of the pot') is the most coveted part of any Persian rice dish. To make it, coat the bottom of your pot with a generous layer of butter or oil, then place a layer of lavash bread before adding the par-cooked rice. Steam over very low heat for 45 minutes. The resulting golden crust is the pride of every Persian cook.
Ingredients
- 6 chicken thighs, bone-in and skin-on
- 600g basmati rice
- 100g dried barberries (zereshk)
- 1 large onion, sliced
- Large pinch saffron, bloomed in 4 tbsp hot water
- 1 tsp turmeric
- 4 tbsp butter + extra for the pot
- 2 tbsp sugar
- Salt and black pepper
- Lavash bread for tahdig
Method
- Sauté onion in butter until golden. Add turmeric and chicken; brown all over. Add half the saffron water, 200ml hot water, salt and pepper. Cover and braise on low heat for 45 minutes until chicken is very tender.
- Wash rice 5–6 times until water runs clear. Soak for 30 minutes. Bring a large pot of heavily salted water to the boil. Add rice and cook for 6–8 minutes until al dente. Drain.
- In a small pan, melt 2 tbsp butter over low heat. Add barberries and sugar, stirring for 2 minutes. Stir in remaining saffron water. Set aside.
- Generously butter the bottom of a large pot. Line with lavash bread. Pile the par-cooked rice on top in a cone shape, using a spoon handle to poke 5–6 holes for steam to escape.
- Wrap the pot lid in a clean kitchen towel and place firmly on the pot. Cook over medium-high heat for 3 minutes, then reduce to the lowest possible heat and steam for 45 minutes.
- To serve: flip the pot onto a large platter — the tahdig should come out as a golden crust. Scatter the barberry mixture on top of the rice and serve the chicken alongside.
