Zereshk Polo ba Morgh

By Caroline Anderson March 20, 2023 18 mins read 66 Views

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Zereshk Polo ba Morgh is a Persian traditional dish that features steamed and fluffy Persian Rice mixed with barberries (Zereshk), and chicken (Morgh). This is a popular dish at weddings, small dinner parties, and other special occasions. This dish is often served with Soup e Morgh e Zaferani, Soup e Jo, and a simple salad.

Zereshk Poli ba Morgh is simpler than other Persian khoresh's. The main ingredient is chicken. It is prepared separately in tomato saffron sauce. This makes it easy to make large quantities of the dish, just as rice. Zereshk Polo Ba Morgh, a popular Iranian party rice dish, is the result. This festive rice is made with red zereshk fruits and golden fried onions. Finally, it's garnished with almonds or pistachios.

A formal Iranian dinner party may include Zereshk Polo Ba Morgh and a selection of Iranian dishes. For example, a lamb/beef/khoresh with white steamed rice such as Khoresh Bademjan, Gheymeh or Gheymeh to offer a range of meats and rice options.

Zereshk Poli Ba Morgh and other foods like Gheymeh and Aash Reshteh are often prepared in large quantities. They are used as "Nazri," a way to express gratitude for fulfilling a vow.

The berries, also known as "zereshk", are small and ruby-red in color. These khoresh have a tart taste and are grown in the eastern region, especially in Khorasan. A second variety of barberry is called "zereshk e Siah", meaning black barberry. It's grown in the west, in particular in Kermanshah. This barberry has a darker color and is less acidic.

Some cooks prefer to add sugar to tart barberries instead of sauteing them in sugar. The caramelized onions give the barberries a slight tangy taste and a natural sweetness. This flavorful mixture is then added to the rice, giving it an extra kick of flavor.

How to Make Zereshk Polo Ba Moorgh

Serves: 6-8

Prep time and cooking time: 2 hours

Ingredients

For the chicken

8 Skinless Chicken Thighs or Drumsticks (about 3 lbs)
1 tsp
1 teaspoon salt
3/4 teaspoon black pepper
1 large onion cut in half
3 cups of water
Optional: 1/8 teaspoon ground saffron. To grind whole dried saffron, use a mortar-and-pille.
1 medium-sized yellow onion, sliced thinly and fried until golden brown in 2 TBSP vegetable oil (total 3 Oz fried onions).
2 tbsp tomato paste
2 tbsp freshly squeezed Lemon Juice
1 tbsp zereshk barberries

For The Zereshk Polo

2 1/2 cups uncooked basmati rice
1 1/2 teaspoon B’s Biryani Rice Spice , divided
1 large, diced onion, medium-sized and fried until golden brown in 3 Tbsp butter
1/2 cup zereshk
1 pinch ground saffron powder. Optional
Optional Garnish with sliced almonds or pistachios.

Instructions:

Place the chicken thighs bone-side down in a 12-inch skillet with a lid. Add the turmeric, salt, pepper and onion halves. Finally, add 3 cups of cold water. Leave it covered and bring to a boil on medium heat. The foam from the raw chicken should rise to the top. To skim the foam, use a slotted spoon. Reduce heat to medium low, cover the skillet and cook for 30 min. Turn the pieces of chicken and continue cooking for 30 minutes more on medium-low.
After cooking the chicken, make the rice according the instructions for aromatic rice . You can find them here.
Fry the medium-sized onion in 2 tablespoons vegetable oil in a large skillet until golden brown. Stir in the tomato paste, and cook until fragrant. Set aside.
Once the chicken is cooked through, remove the onion halves. Turn the chicken pieces once more (now the meaty portion of the chicken will face up). Sprinkle the optional ground saffron on top. To apply the saffron to each piece, use a spoon.
Mix the tomato paste and prepared fried onions in the same pan to make the tomato sauce. To the sauce, add 2 tablespoons of freshly squeezed lemon juice. Bring the sauce to a boil on medium heat. Cover the skillet and let it cook for 15-20 minutes. Then, turn the pieces of chicken over and continue cooking for another 15-20 minutes.
The chicken should be easily broken apart by a fork at the end of its cooking time. The sauce will reduce and a shiny oil will rise to top. You can remove the lid if there is still too much sauce in the skillet. Continue cooking for several minutes to reduce it.
Make the zereshk/fried onions mix by adding 1/3 cup of barberries to the skillet where you have fried the diced onion. Saute the mixture on low heat for about 2 minutes, until it puffs up. Keep the heat low as Zereshk can quickly burn so be careful.
To present Zereshk Polo in layers: Transfer 1/3 of the steamed aromatic Rice to a serving platter. Next, add 1/3 of the barberry/fried onions mixture to the plate. Layer further and then finish with the rest of the zereshk/fried onions. Add sliced almonds or pistachios to garnish. Place chicken on a separate platter.

Spice Station's first post, Zereshk Polo ba Morgh, appeared on Spice Station.

Frequently Asked Questions

What is the difference between curry and curried?

It doesn't matter how the spelling is written. Both words mean the same thing: Indian cuisine that includes meat and vegetables mixed with different seasonings.

Curry comes from Hindi word kari that means "to rub". It refers how spice mixtures are applied to food. Curried foods are typically cooked until browned.

Curried dishes are no longer reserved for special occasions. They're now commonplace in India. You can choose from chicken, beef, lamb or fish as well as vegetables and rice.

Plain white rice is usually served with curried dishes. The most common accompaniments are raita (a yogurt paste) and chutney.

Almond Meal vs. Almond Flour: What's the Difference?

As an almond flour alternative, an almond meal is more versatile because it can be used for baking, cooking, and even making nut-free dishes.

Almond flour may also contain gluten, making it difficult to digest. It is important to avoid gluten-free products if you have celiac or other digestive disorders.

Almond flour may not be considered a "superfood", per se, but it contains healthy fats as well as fibre, protein and vitamin E.

The nutritional benefits of almond meal include magnesium and copper, iron and zinc, manganese as well as potassium and vitamin C.

Almond flour is made with almonds. Almond oils contain polyunsaturated essential fatty acids. Both types reduce LDL (bad) cholesterol and increase HDL ("good") cholesterol.

Almond flour is high in antioxidants including phenolics, flavonoids, and proanthocyanidins. These compounds are effective in preventing oxidative damages caused by free radicals.

A study published by the Journal of Agricultural Food Chemistry revealed that almond flour had an antioxidant activity equal to that of blueberries.

Almond milk is often sold with almond flour, which has been fortified with additional nutrients.

What's the importance of spices in your life?

A spice can be described as a seasoning to enhance flavour in food. There are many types of spices, including powders, liquids and oils. They are also known as condiments and flavours.

Spice up your meals with a variety of spices. Many spices can be added for additional flavor and excitement.

A few drops of hot sauce can make a soup taste better. A cup of cooked rice could be made more delicious by adding a few cayenne to the soup.

Fresh ingredients are the best option to spice up your recipes. Buy organic dried herbs. Fresh herbs keep longer than dried ones.

Certain spices are essential in cooking. However, you may prefer to avoid some. Cinnamon sticks are high in coumarin so you should avoid them if your liver has been affected. Ginger also contains coumarin, but it's much less concentrated. People who do not have any liver problems are safe.

What is the most popular ingredient in Thai cooking?

Two main ingredients are the heart of Thai cuisine: curry and rice. These two essential elements come together to create an unforgettable flavor.

Combining these two basic foods into one dish is known as "Khaopad Krai" in Thailand.

The same goes for life. You can achieve great success if you combine the right two ingredients - hard work and perseverance.

Like Khao Pad Krai, you can also succeed by combining the right ingredients: passion and purpose. When you combine these ingredients, you can create something remarkable.

You should remember that Thai food requires more than curry and rice to create memorable meals. Try experimenting with other ingredients and see how much fun it can be!

What are the common condiments, spices and seasonings they use in their Thai dishes?

Thai cuisine is an amalgamation of influences from across Asia. Its roots lie in India and China, along with Southeast Asia.

Freshness, the essential ingredient of Thai cuisine, is key. Fresh ingredients have more flavor when they are picked and prepared quickly. This is why meat, fish, vegetables, fruits, herbs, nuts, seeds, and grains are often eaten raw and served hot.

Sauces and spices add depth and flavor to dishes. Fresh basil, cilantro, mint, coriander (cilantro), lemongrass, ginger, turmeric, garlic, chillies, chilli paste, soy sauce, tamarind juice, oyster sauce, palm sugar, coconut milk, lime leaves, galangal root, curry powder, shrimp paste, fish sauce, tamarind water, rice vinegar, etc. They are frequently used.

Statistics

According to a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)
According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
According to Healthline, pink Himalayan salt is estimated to contain up to 84 minerals and trace elements, which gives the salt its special pink color. (spicecravings.com)

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How To

How to store cooking spice?

I will tell you how to store cooking spices for optimal performance. First of all, we need to establish an understanding of the science behind the storage of foodstuffs.

Spices are stored in airtight containers away from the light because exposure to light diminishes their flavour. This is due oxygen reacting with organic compounds such that spices, causing oxidation.

To prevent oxidation, spices should be stored in dark cupboards. Spice tends to lose its flavour quickly if these conditions aren't met.

You can preserve the flavor of spices by keeping them in sealed jars, away from direct sunlight.

You can add herbs and spices to water to make a flavoured drink. For example, you could mix 2 tablespoons of ground cinnamon in 1/2 cup of warm milk and stir it well. Serve immediately by adding a squeeze lemon juice.

Dried herbs and spices can be added to soups and stews, casseroles and rice dishes. Place the spice mixture on top of the dish and allow it to rest for 5-10 mins before serving.

Leftover cooked vegetables, fruits and meats, as well as leftover cheese, breads, crackers, cookies or cakes can be added to favorite recipes for snacks.

For the best flavor of fresh herbs, you can chop them up or tear them apart and then add them to your favorite foods. You can also freeze spices and herbs by placing them in muffin cups or ice trays and freezing them. Once frozen, transfer to freezer bags or zip-top plastic bags.