Polo or Chelo is a dish made with rice specifically the rice grown in the paddy fields in North Iran, Mazandaran and Gilan. Of course, there are several other popular rice growing spots in Iran which have their own fame. Lenjan in Isfahan province is an example among many others. Anyway, this polo when combined with barberries and saffron needs to be accompanied with chicken poussin. This is called Zereshk Polo ba Morgh.
# In a pan, saute onions until tender then add cut up chicken pieces. Stir the pieces around a bit and then add salt, pepper, and turmeric powder. Add 1 cup water and cover the pan for the chicken to cook. Set the temperature on medium- low and let it cook for 30 minutes – 45 minutes. Once cooked you can keep 1/2 cup of the chicken stock (after straining it) if you wish to pour it over the rice.
# In a large pot bring water to a boil, and then add rice (after draining the water the rice is soaking in). Guessed right! This is the polo for zereshk polo. Once the rice boils drain it and add about half a cup to one cup water to the pot, oil, and if you choose butter. Set the pot back on the stove and leave it on high temperature. Pour the rice into the pot. If you choose you can also place the chicken pieces in the pot between a two layers of the rice. I typically make the chicken separate from the rice for Zereshk Polo. At this time if you chose to save chicken stock you can pour it over the rice. I usually add a bit more oil to the chicken stock, plus some saffron. Obviously, if you want to keep your Zereshk Polo closer to a white and not a yellow you don’t want to pour saffron into your chicken stock. Once this is done cover the lid of the pot with a towel and place it over the pot. When steam starts escaping from the sides of the pot you can take the temperature down to a low setting. Allow the rice to cook for 40 minutes to 1 hour.
# Wash the zereshk (barberries) after cleaning them (make sure there are no stones mixed in). Place them in a small pot and set the temperature to medium. Add some oil to the zereshk (barberries) and add a tad bit of liquid saffron and then pour a couple spoons sugar into the pot and mix. Once they have cooked you can turn the heat to low or turn it off. If you leave it on the stove too long it can be over cooked. I usually make the barberries about 10 minutes before everything is done.
# Once you are ready to serve the rice put half the rice on a serving platter then mix 2/3 of the remaining rice with 2/3 of the barberries you cooked and pour on top of the rice on the platter. Then take the remaining rice and add saffron to it and the remaining barberries and decorate onto the top of the platter. Place the chicken around the platter or keep in a separate platter. You can save some barberries to sprinkle on top of the chicken as well.
Iranian Main Courses: Khoresh Aloo Esfenaj (Spinach and Plum Stew)
