Gluten-Free Zereshk Polo ba Morgh (Barberry Rice with Chicken)
A celebratory Persian dish of fluffy rice studded with tart barberries and saffron, served with chicken. This version ensures the rice is gluten-free.
Ingredients
- 2 cups Basmati rice (gluten-free)
- about 680 g Chicken pieces (thighs or drumsticks)
- 0.5 cup Barberries (zereshk)
- 0.5 teaspoon Saffron threads
- 2 tablespoons Sugar
- 4 tablespoons Butter or ghee
- 1 medium Onion
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the gluten-free basmati rice several times until the water runs clear. Soak in salted water for at least 30 minutes.
- 2In a pot, bring water to a boil. Drain the rice and add it to the boiling water. Cook for about 5-7 minutes, until the rice is partially cooked (al dente). Drain and rinse with cold water.
- 3In a pan, sauté chopped onion in olive oil until softened. Add chicken pieces and brown on all sides. Season with salt and pepper.
- 4Add a small amount of water (about 1/2 cup), cover, and cook chicken until cooked through.
- 5In a separate pan, melt butter or ghee. Add barberries and sugar. Sauté for a few minutes until the barberries plump up. Be careful not to burn them.
- 6In the same pan, layer the par-cooked rice, barberry mixture, and chicken. Sprinkle saffron threads dissolved in a tablespoon of hot water over the rice.
- 7Cover the pan tightly with a lid and cook over low heat for about 45 minutes, allowing the rice to steam.
- 8Serve hot, fluffing the rice before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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