Close your eyes and imagine this: your kitchen fills with the aroma of freshly steamed saffron rice, while ruby-red barberries sparkle in the light and the scent of warm butter drifts through the air. In that moment, you truly experience the essence of Persian hospitality. Zereshk Polo ba Morgh stands as one of the most beloved classics of Persian cuisine – a dish that carries the taste of home, warmth, and family gatherings across generations. Even today, it remains a centerpiece on festive tables, cherished because of its unique balance of sweet, sour, and savory flavors.

Now, I give this traditional recipe a fresh twist. Instead of chicken drumsticks, I shape tender little saffron chicken meatballs. As a result, Zereshk Polo is lighter, more modern, and still bursting with flavor. At the same time, it is much easier to enjoy on a busy weeknight. In this way, you experience the full magic of saffron rice with barberries, but in a new and surprisingly simple version.

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 – Saffron Rice with Barberries & Chicken Meatballs is perfect for you. Plus, it adds variety to your weekly menu without losing the festive feel of this classic dish.

WHAT IS ZERESHK POLO BA MORGH?

Zereshk Polo literally means “rice with barberries.” It’s 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.
Traditionally, Zereshk Polo is served with chicken or meat (ba Morgh means “with chicken”), often braised or roasted. Every region in Iran – and every family – has its own variation. But no matter how it’s prepared, Zereshk Polo always represents hospitality, festivity, and pure joy. That’s 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.

ZERESHK POLO WITH CHICKEN MEATBALLS

My modern version swaps out the whole chicken for Koofteh Morgh – 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.

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’s Persian soul food with a modern twist – easy, flavorful, and guaranteed to impress.

WHAT ARE BARBERRIES?

The tiny red berries – called Zereshk in Persian and known as barberries in English (or Sauerdorn in German) – 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 – one bite and you’re instantly transported to Persia.
Beyond 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.

TIPS FOR PERFECT BARBERRIES

Soak them briefly: This softens the berries and balances their tartness.
Sauté with butter and sugar: A quick stir in butter (or ghee) with a pinch of sugar makes their flavor shine.
Bloom your saffron: Steep saffron threads in hot water before adding them to the rice for maximum color and aroma.

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.

CRAVING THE ORIGINAL RECIPE?

If you’re curious, check out my blog post on the classic Zereshk Polo ba Morgh – Persian Barberry Rice with Chicken. 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.

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 – and that’s exactly what makes Zereshk Polo so special to me.

 

INGREDIENTS SAFFRON-BARBERRY-RICE WITH CHICKEN MEATBALLS

INGREDIENTS SAFFRON ESSENCE

½ tsp saffron threads*

50 ml hot water

INGREDIENTS SAFFRON RICE

4 cups basmati rice

1 tsp salt

15 ml bloomed saffron

1 tbsp ghee*

INGREDIENTS CHICKEN MEATBALLS

500 g chicken breast

1 large onion

20 ml bloomed saffron

Salt & pepper

INGREDIENTS SAFFRON-TOMATO SAUCE

1 onion

2 tbsp tomato paste

15 ml bloomed saffron

2 bay leaves

Salt & pepper

INGREDIENTS BARBERRIES

200 g barberries*

1 tbsp butter or ghee

3 tbsp sugar

¼ tsp cinnamon

3 tbsp sauce from the meatballs

PREPARATION ZERESHK POLO

1. HOW TO BLOOM SAFFRON
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.

👉 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!

2. COOK THE SAFFRON RICE
Parboil the rice for 4 minutes till al-dente, then drain. Heat ghee in a non-stick pot* or a rice cooker*, 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*).

3. SHAPE THE CHICKEN MEATBALLS 
Blend chicken breast, onion, bloomed saffron, salt, and pepper in a blender* until smooth. Form small meatballs, fry until golden brown, and set aside.

4. COOK THE SAFFRON-TOMATO SAUCE 
Sauté 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.

5. PEPARE THE BARBERRIES 
Melt 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.

6. SERVE 
Arrange saffron rice on plates, top with chicken meatballs and sauce, and sprinkle with the glistening barberries. Serve with homemade Sir Torshi – Persian Pickled Garlic.

👉 Want to try the authentic version first? Check out my recipe for the classic Zereshk Polo with chicken and see how this Persian favorite is traditionally served. Then come back to this modern take and discover which one wins your heart.

Befarmayid

Susan

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 ♥

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Tried out this recipe yet? Drop a comment below and let me know! Don’t forget to tag your pic on Instagram with @labsalliebe and use #labsalliebe. I won’t miss it and will leave you some love in the comments too. Can’t wait to see what you create!

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