PREPARATION ZERESHK POLO BA MORGH

HOW TO BLOOM THE SAFFRON

1. To get the best color and flavor, you always need to bloom the saffron.

2. Crush saffron threads in a mortar and cover with 50 ml hot water.

3. Cover and let it sit. This step releases the golden color and deep aroma that make Persian dishes so unique.

4. 👉 You’ll use this bloomed saffron three times in the recipe: for the rice, the meatballs, and the sauce. Don’t skip it – it’s the secret to authentic Zereshk Polo flavor!

COOK THE SAFFRON RICE

1. Parboil the rice for 4 minutes till al-dente, then drain.

2. Heat ghee in a non-stick pot or a rice cooker, add 15 ml of the bloomed saffron and a bit of water, then layer the rice into a mound.

3. Poke 5 holes with a spoon handle for steam to escape.

4. Cover with a towel-wrapped lid and steam for 45 minutes until fluffy. (this part is not necessary if using the Reishunger rice cooker).

SHAPE THE CHIKCEN MEATBALLS

1. Blend chicken breast, onion, saffron essence, salt, and pepper until smooth.

2. Form small meatballs, fry until golden brown, and set aside.

COOK THE SAFFRON-TOMATO SAUCE

1. Sauté onion in oil, add tomato paste, and fry until aromatic.

2. Add water, the rest of the bloomedd saffron, bay leaves, salt, and pepper.

3. Simmer for 20 minutes, then add the meatballs and cook for 10 minutes until the sauce thickens.

PREPARE THE BARBERRIES

1. Melt butter in a pan, add barberries, sprinkle with sugar and cinnamon, stir briefly.

2. Deglaze with a few spoons of the saffron-tomato sauce. Remove from heat immediately.

SERVE

1. Arrange saffron rice on plates, top with chicken meatballs and sauce, and sprinkle with the glistening barberries.

2. Serve with homemade Sir Torshi – Persian Pickled Garlic.