Persian Zereshk Polo with Saffron Chicken
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 60 min · Chicken · gluten-free, high-protein
630 cal
36g protein
72g carbs
22g fat
per serving · estimated
Ingredients
- 1 cup basmati rice
- 1 lb bone-in chicken thighs
- 1/4 cup dried barberries (zereshk)
- 1/4 tsp saffron threads
- 1 yellow onion
- 2 tbsp unsalted butter
- 1/2 tbsp sugar
- 1/2 tsp ground turmeric
Method (tap to check — screen stays awake)
- Bloom saffron in 3 tbsp hot water. Braise chicken with sliced onion, turmeric, and 1 cup water until tender, 30 minutes.
- Rinse rice, parboil in salted water 6 minutes until edges soften, then drain.
- Layer rice into a buttered pot, drizzle with half the saffron water, cover with a towel-wrapped lid, and steam on low 30 minutes.
- Rinse barberries and saute in butter with sugar just 2 minutes until glossy.
- Fluff the rice and fold the remaining saffron water through the top layer.
- Plate the saffron rice, scatter barberries over, and serve with the chicken.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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