So, if you want to try Zereshk Polo ba Morgh in a different way while still keeping its Persian magic, this recipe for Zereshk Polo ba Morgh \u2013 Saffron Rice with Barberries & Chicken Meatballs<\/strong> is perfect for you. Plus, it adds variety to your weekly menu without losing the festive feel of this classic dish.<\/p>\n Watch my Preparation video on Instagram\u00a0<\/a><\/strong><\/p>\n <\/p>\n Zereshk Polo literally means \u201crice with barberries.\u201d It\u2019s a fragrant saffron rice dish paired with tangy, jewel-like berries that add a pop of sweet and sour flavor. Together, they create a unique taste that no Persian celebration is complete without. My modern version swaps out the whole chicken for Koofteh Morgh<\/strong> \u2013 small chicken meatballs infused with saffron. First, I shape them quickly, then pan-fry them until they turn golden brown and stay juicy inside. Combined with the tart-sweet barberries, they create a dish that feels festive while fitting perfectly into everyday cooking. This way, you enjoy the classic flavors of Zereshk Polo in a lighter, quicker, and surprisingly simple version.<\/p>\n The saffron rice fills the room with its golden fragrance, the ruby-red barberries glisten beautifully, and the chicken meatballs add a comforting touch. It\u2019s Persian soul food with a modern twist \u2013 easy, flavorful, and guaranteed to impress.<\/p>\n The tiny red berries \u2013 called Zereshk in Persian and known as barberries in English (or Sauerdorn in German) \u2013 grow mainly in eastern Iran and are packed with vitamin C. Their tart, fruity flavor is the perfect contrast to soft, buttery saffron rice. This balance of flavors is what makes Zereshk Polo so special \u2013 one bite and you\u2019re instantly transported to Persia. Soak them briefly<\/strong>: This softens the berries and balances their tartness. You can find barberries in Middle Eastern grocery stores or online. Stored dry, they last for months and are perfect for adding to couscous, bulgur, or salads.<\/p>\n If you\u2019re curious, check out my blog post on the classic Zereshk Polo ba Morgh \u2013 Persian Barberry Rice with Chicken<\/a><\/strong>. There, I guide you step by step through the traditional method. First, try the original, then explore my chicken meatball version, and see which one steals your heart. Personally, I love making both, as each has its own charm, and in my kitchen, we enjoy them equally.<\/p>\n Sometimes, the festive original is perfect for when guests come over or a special occasion calls for it. Other times, the quicker meatball version works best because it comes together in no time. Both carry their own magic \u2013 and that\u2019s exactly what makes Zereshk Polo so special to me.<\/p>\n <\/p>\n \u00bd tsp saffron threads<\/a>*<\/strong><\/p>\n 50 ml hot water<\/p>\n 4 cups basmati rice<\/a><\/strong><\/p>\n 1 tsp salt<\/p>\n 15 ml bloomed saffron<\/p>\n 1 tbsp ghee<\/a>*<\/strong><\/p>\n 500 g chicken breast<\/p>\n 1 large onion<\/p>\n 20 ml bloomed saffron<\/p>\n Salt & pepper<\/p>\n 1 onion<\/p>\n 2 tbsp tomato paste<\/p>\n 15 ml bloomed saffron<\/p>\n 2 bay leaves<\/p>\n Salt & pepper<\/p>\n 200 g barberries<\/a>*<\/strong><\/p>\n 1 tbsp butter or ghee<\/p>\n 3 tbsp sugar<\/p>\n \u00bc tsp cinnamon<\/p>\n 3 tbsp sauce from the meatballs<\/p>\n 1. HOW TO BLOOM SAFFRON \ud83d\udc49 You\u2019ll use this bloomed saffron three times in the recipe: for the rice, the meatballs, and the sauce. Don\u2019t skip it \u2013 it\u2019s the secret to authentic Zereshk Polo flavor!<\/p>\n 2. COOK THE SAFFRON RICE<\/strong> 3. SHAPE THE CHICKEN MEATBALLS\u00a0<\/strong> 4. COOK THE SAFFRON-TOMATO SAUCE\u00a0<\/strong> 5. PEPARE THE BARBERRIES\u00a0<\/strong> 6. SERVE\u00a0<\/strong> \ud83d\udc49 Want to try the authentic version first? Check out my recipe for the classic Zereshk Polo with chicken<\/a><\/strong> and see how this Persian favorite is traditionally served. Then come back to this modern take and discover which one wins your heart.<\/p>\n Befarmayid<\/p>\n Susan<\/p>\n The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you \u2665<\/span><\/p>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2025\/09\/Zereshk-Polo-ba-Morgh-\u2013-Safran-Hahnchenfrikadellen-Berberitzen-Reis-10-683x1024.jpeg\")
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<\/a><\/p>\nWHAT IS ZERESHK POLO BA MORGH?<\/h2>\n
\nTraditionally, Zereshk Polo is served with chicken or meat (ba Morgh means \u201cwith chicken\u201d), often braised or roasted. Every region in Iran \u2013 and every family \u2013 has its own variation. But no matter how it\u2019s prepared, Zereshk Polo always represents hospitality, festivity, and pure joy. That\u2019s why it holds a special place at weddings, family gatherings, and holiday celebrations. Today, you also find it on the menus of Persian restaurants around the world, where it continues to delight guests with its vibrant colors and unforgettable flavors.<\/p>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2025\/09\/Zereshk-Polo-ba-Morgh-\u2013-Safran-Hahnchenfrikadellen-Berberitzen-Reis-6-1006x1024.jpeg\")
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\n\t\t<\/div>\n\nZERESHK POLO WITH CHICKEN MEATBALLS<\/h2>\n
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\n\t\t<\/div>\n\nWHAT ARE BARBERRIES?<\/h2>\n
\nBeyond Persian cooking, barberries are also used in creative ways. You can add them to muesli, yogurt, bread, or cakes, or use them to brighten up wild game dishes, salads, and stews. Their tangy sparkle brings a touch of exotic flavor to everyday recipes.<\/p>\nTIPS FOR PERFECT BARBERRIES<\/h2>\n
\nSaut\u00e9 with butter and sugar:<\/strong> A quick stir in butter (or ghee) with a pinch of sugar makes their flavor shine.
\nBloom your saffron<\/strong>: Steep saffron threads in hot water before adding them to the rice for maximum color and aroma.<\/p>\n\n\t\t\t
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\n\t\t<\/div>\n\nCRAVING THE ORIGINAL RECIPE?<\/h2>\n
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\n\t\t<\/div>\n\nINGREDIENTS SAFFRON-BARBERRY-RICE WITH CHICKEN MEATBALLS<\/h2>\n
INGREDIENTS SAFFRON ESSENCE<\/h2>\n
INGREDIENTS SAFFRON RICE<\/h2>\n
INGREDIENTS CHICKEN MEATBALLS<\/h2>\n
INGREDIENTS SAFFRON-TOMATO SAUCE<\/h2>\n
INGREDIENTS BARBERRIES<\/h2>\n
PREPARATION ZERESHK POLO<\/h2>\n
\n<\/strong>To get the best color and flavor, you always need to bloom the saffron. Crush saffron threads in a mortar and cover with hot water. Cover and let sit. This step releases the golden color and deep aroma that make Persian dishes so unique.<\/p>\n
\nParboil the rice for 4 minutes till al-dente, then drain. Heat ghee in a non-stick pot<\/a>*<\/strong> or a rice cooker<\/a>*<\/strong>, add 15 ml of the bloomed saffron and a bit water, then layer the rice into a mound. Poke 5 holes with a spoon handle for steam to escape. Cover with a towel-wrapped lid and steam for 45 minutes until fluffy. (This part is not necessary if using the Reishunger rice cooker*<\/a><\/strong>).<\/p>\n
\nBlend chicken breast, onion, bloomed saffron, salt, and pepper in a blender<\/a>*<\/strong> until smooth. Form small meatballs, fry until golden brown, and set aside.<\/p>\n
\nSaut\u00e9 onion in oil, add tomato paste, and fry until aromatic. Add water, the rest of the bloomed saffron, bay leaves, salt, and pepper. Simmer for 20 minutes, then add the meatballs and cook for 10 minutes until the sauce thickens.<\/p>\n
\nMelt butter in a pan, add barberries, sprinkle with sugar and cinnamon, stir briefly. Deglaze with a few spoons of the saffron-tomato sauce. Remove from heat immediately.<\/p>\n
\nArrange saffron rice on plates, top with chicken meatballs and sauce, and sprinkle with the glistening barberries. Serve with homemade Sir Torshi – Persian Pickled Garlic.<\/a><\/strong><\/p>\n![\"Zereshk](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2025\/09\/Zereshk-Polo-ba-Morgh-\u2013-Safran-Hahnchenfrikadellen-Berberitzen-Reis-14-150x150.jpeg\")
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