Easy Baked Zereshk Polo ba Morgh (Barberry Rice with Chicken)
Servings: 6-8
Ingredients:
2 lbs chicken breast, cut into 1-2 inch pieces
1 large yellow onion, chopped
1 garlic clove, minced
1/3 cup tomato paste
1 Tbsp olive oil
1/2 Tbsp salt
1/2 tsp black pepper
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
1 tsp turmeric powder
1/2 tsp ground saffron
1/4 cup warm water
1 cup dried barberries (zereshk)
1 Tbsp butter
Slivered pistachios for garnish (optional)
Directions:
1.) In a small dish, add 1/4 cup warm water to 1/2 tsp ground saffron and stir. Let sit for 10 minutes.
2.) Preheat oven to 380 F.
3.) Place chicken into a large mixing bowl.
4.) Add chopped onion, minced garlic, tomato paste, olive oil, salt, pepper, garlic powder, onion powder, turmeric powder, and saffron mixture to the chicken and mix well.
5.) Lightly grease a baking dish with olive oil and transfer chicken to the dish.
6.) Cover with foil and bake for 45 minutes.
7.) In the meantime, measure out 1 cup of dried barberries (you can get these at your local Persian or Mediterranean market). Pour barberries onto a paper towel and separate any stems, leaves or small rocks and rinse.
8.) Melt 1 Tbsp butter in a small skillet and add barberries. Cook for 1-2 minutes, stirring consistently, until plump.
9.) Pour barberries over 2 cups saffron rice, cooked (watch my separate video on how to make saffron rice).
10.) Remove chicken from oven and serve with barberry/saffron rice. Enjoy!
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