Barberry pilaf with chicken or zereshk polo an authentic taste among Iranian dishes. in this article we will go through its recipe and check how we can make it.
Barberry pilaf with chicken is one of the most popular dishes in Iran, which often use in special and important ceremonies such as weddings or funerals.
Join us in this article to get acquainted with the method of cooking this delicious food in a complete and simple way.
How to prepare barberry pilaf with delicious chicken , Recipe:
Negini onion, turmeric and salt that we have already prepared. First we mix the chopped chicken with them. Then fry everything with two tablespoons of oil on a medium heat in a saucepan for 20 minutes. The onion should be completely melted and the chicken should be tasted in the pot.
After the chicken tastes, add about 4 glasses of water to it. Be careful not to fill the surface of the chicken with water.
When the chicken is roasted a quarter, a little of the cooking process is done. It does not take much time to cook. After all these steps, we wait for the 4 glasses of water that we have added to our chicken to reach 2 glasses.
Tasting barberry chicken pilaf with chicken
To make a good zereshk polo follow the recipe .
When the chicken cooked, in order to make the chicken more palatable, we should pour a spoonful of oil in a separate pan and pour the tomato paste into the pan. Fry the paste that we poured in the oil for one minute.
When the color is light and the raw smell is gone, add lemon, rose and one of the 4 spoons of saffron that we have prepared.
After roasting these ingredients, add it to the cooked chicken and mix.
From this point on, the gas temperature should be quite gentle. Allow the ingredients to thicken and cook for 10 minutes without stirring.
While the chicken is settling, in a separate pan, pour 1 tablespoon butter and 1 tablespoon liquid oil into the pan to make the rice shiny.
Put the cleaned barberries, sugar, 1 tablespoon of saffron and 1 tablespoon of rose water that we have already prepared in the pan; We fry them all with butter and oil.
In this part of continuing to cook barberry pilaf with chicken, we add a scoop of rice that we have saffroned to the roasted barberry, and then we pour the pistachio slices into it.
Final steps of Iranian rice with chicken recipe
Finally, after mixing, pour these ingredients over the brewed rice and serve the chicken and sauce that has already been cooked on a gentle heat.
Barberry stays colorful in food
In order for the barberry color to remain and be very excellent and shiny, we must turn off the gas heat as soon as the sugar grains are dissolved.
Also, be careful not to add pistachio slices to it on heat, because the color of pistachios changes completely when eaten by heat, and it loses its original color.
Important points in cooking barberry pilaf:
In preparing barberry pilaf, it is better to fry the chicken pieces before cooking, after they are golden, add onion, spices and water to make your barberry pilaf taste better.
for this zereshk polo recipe we recommend to put 2 to 3 small onions in chicken bowl .
Turkey can use instead of chicken.
Use only turmeric and salt to cook chicken. The chicken used for this food should also be yellow. Using paste and saffron will change the taste of food.
You can peel the chicken when cleaning it. It is better not to take chicken skin because it makes it delicious.
For a better color of saffron, it is better to pour it with barberry and sugar in a pan and heat it a little before the butter completely melted. Then add half a glass of water and put it on the heat for a few minutes and then remove it.
Do not put saffron on high heat because its aroma will decrease.
How to Serve zereshk polo:
Chicken juice should serve in a separate bowl when serving.
If you wish, you can also add some sour plums to the chicken sauce.
To fry barberry, it is better to use butter or fresh oil.
When roasting barberry, sprinkle sugar on it because it makes the barberry stick to the rice and the food tastes sour and sweet. Barberry should also roast on a very low heat because high heat causes it to dry and when used. It sticks to the teeth.
To give saffron a better color, you should grind it in a stone or wooden mortar so that it does not lose its aroma.
When serving, pour a tablespoon of pistachio slices on the barberry so that its green color along with the redness of the barberry makes the food look more beautiful.