Persian Rice Is The Most UNDERRATED Rice Ever

by Middle Eats
Persian Rice Is The Most UNDERRATED Rice Ever

Persian Rice is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

We’re making Barberry Saffron Rice ( Zereshk Polo ba morgh زرشک پلو با مرغ ) today which we’re serving alongside some delicious Saffron Chicken (Khoresh-e Morgh مرغ مجلسی). I’m a HUGE fan of Persian food and this Persian Rice is one of the best rice recipes I’ve tried! The Barberry rice gives you a little hint of sourness that works perfect with the Persian Chicken.

  • Persian Rice Is The Most UNDERRATED Rice Ever
  • Persian Rice Is The Most UNDERRATED Rice Ever
  • Persian Rice Is The Most UNDERRATED Rice Ever
  • Persian Rice Is The Most UNDERRATED Rice Ever
  • Persian Rice Is The Most UNDERRATED Rice Ever
  • Persian Rice Is The Most UNDERRATED Rice Ever
  • Persian Rice Is The Most UNDERRATED Rice Ever
  • Persian Rice Is The Most UNDERRATED Rice Ever
  • Persian Rice Is The Most UNDERRATED Rice Ever
  • Persian Rice Is The Most UNDERRATED Rice Ever
  • Persian Rice Is The Most UNDERRATED Rice Ever
  • Persian Rice Is The Most UNDERRATED Rice Ever
  • Persian Rice Is The Most UNDERRATED Rice Ever
  • Persian Rice Is The Most UNDERRATED Rice Ever

Follow along with the 📝 recipes below👇🏾👇🏾

Persian Rice Is The Most UNDERRATED Rice Ever
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Persian Rice

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Steamed Rice:

  • 2 Cups (400g) Persian Rice (Hashemi, Sella, Domsiah) or Long Grain Basmati rice
  • 2 Tbsp Vegetable Oil
  • 2 Tsp Salt

Saffron Rice:

  • 1-2 Cup Steamed rice
  • 20 Threads of Saffron (0.2g)

Barberry Rice:

  • 1 Cup Saffron Rice
  • 1/2 Cup Dried Barberries
  • 2 Tbsp Water or Saffron Water
  • 1 Tbsp Butter
  • 1 Tbsp Sugar

  • Sliced pistachio for garnish

Persian Chicken - Khoresh Morgh:

  • 1 Medium Onion
  • 1 clove garlic (optional, very few recipes use it but it rounds the sauce)
  • 30-40 Threads of Saffron (0.3g)
  • 1Kg Chicken Legs
  • 50g (4 Tbsp) Tomato Paste
  • 3 Tbsp Vegetable Oil
  • 1 1/2 - 2 Tsp Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Turmeric

Instructions

Steamed Persian Rice:

  1. Wash your rice thoroughly with room temp water, draining and replacing the rice until the water runs clear, this takes about 3 washes
  2. Soak the rice for about 10 minutes in clean room temp water
  3. Meanwhile, fill a large pot with loads of water (2-3L) and bring to a boil. Add 2 Tsp of salt when boiling
  4. Drain the soaked rice and add it to the pot. Allow boiling for about 4-6 minutes
  5. Check the rice every minute, when it is 70% of the way cooked, with a little crunchy core but soft outsides it is ready
  6. Remove the rice, and run it under cold water to completely cool it down
  7. Place the oil inside your pot and place your now cooled rice on top
  8. Turn the heat up to medium, and cover the pot with a lid
  9. Once it heats up and builds steam, turn the heat to low. Wrap the lid in a clean kitchen towel and place it on the pot
  10. Steam for 15-40 minutes until the rice is perfectly fluffy

Saffron Rice:

  1. Place the saffron in a mortar and crush it with a little salt until it forms a powder
  2. Pour over hot water and dissolve the saffron
  3. Place the steamed rice in a bowl, and pour over enough saffron to achieve your desired color
  4. Mix well

Barberry Rice:

  1. Thoroughly wash your barberries, then soak in clean water for 10 minutes
  2. Melt butter in a pan over medium heat, drain, and add the barberries
  3. Add the sugar and water, then heat until the water evaporates and the barberries are plump
  4. Mix part of the barberries with part of the saffron rice

How to make Zereshk polo:

  1. Layer the white steamed rice on a plate
  2. Fork over some saffron rice
  3. Place barberry rice on top
  4. Garnish with sliced pistachio

How to make Persian Chicken:

  1. Remove the skin from the chicken legs, and make saffron extract
  2. (optional) Blanch the chicken in boiling water for 5-10 minutes
  3. Heat oil in a pan and place the chicken in. Sear for 3-5 minutes per side until golden
  4. Remove the chicken and add the onion diced to a medium dice. Saute for 5 minutes until softened
  5. Add the garlic and cook for 1 minute, then add tomato, salt, pepper, turmeric
  6. Cook off the spices for a minute then add 1/2 cup of water
  7. Make saffron extract, then place the chicken back in the pan, and add water until most of the way up the chicken
  8. Simmer over medium-low heat for 30-40 minutes flipping halfway through
  9. During the last 10 minutes, baste the chicken with the sauce regularly. If the sauce is too watery, remove the chicken and reduce it
Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Chapters
0:00 Intro
0:17 How to make Persian Rice
2:56 Making Saffron Rice
3:57 Preparing Barberries
6:47 Serving Zereshk Polo
7:16 Persian Chicken recipe
9:47 Taste Test & Outro

Recipe video


Enjoy

Let us know what you think of today’s Persian Rice tips, tricks, and hacks!

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