Morasa Polo Recipe





  • 1 pcs full chicken
  • 2 onion
  • 1.3 tbsp saffron
  • 0.5 cup walnuts
  • 1-2 cups Pistachio peeled, julienned
  • 0.5 cup walnuts
  • 0.3 cup orange or tangerine
  • 1 cup raisin
  • 1 cup barberry
  • 0.5 cup turmeric
  • To the extent necessary salt
  • If needed sugar


1. Rinse first and soak for a few hours with a little salt and water.

2. Then prepare the ingredients (chicken, orange slices, barberry and raisins) used to make rice.

3. To do this, it is necessary to soak the barberry and raisins separately in cold water for 2 hours, so that if there are flowers or pebbles, then leave the chicken divided into four parts, along with some salt, turmeric and one onion and a little water to make whole chicken meat cooked.

4. Remove cooked chicken from the bones and cut into smaller pieces.

5. Also, if you have sweet orange or tangerine, you do not need to sweeten it, otherwise, you should soak the slices several times in water and drain the water, and then bring water to boil and then drain it.

6. Do this 3 times until the bitterness of the orange slices completely disappears.

7. After slice sweating, stir-up them in a hot oil on a gentle heat up to one or two stirring.

8. Finally pour a tablespoon of sugar and mix well and, when the slices are homogeneous, remove it from the heat so the sugar will be melt in the heat.

9. Barberry and raisins are taken out of the water after being well soaked.

10. We stir-up the onions with oil and when the onions get golden, pour barberry in it and stir-up a little so that the barberry is not burnt.

11. If the barberries are tart, you can add one 2 tablespoons of sugar to it and make it sweet.

12. Also, stir-up half of the other onions with a little oil, and after the onions get golden, stir-up some raisins and prepare them.

13. After preparing the decorating materials for Polow, rinse the rice that has already been soaked and steam it.

14. Mix the cooked chicken with barberry and raisins and mix the rice with half a chelow and mix some rice with steamed saffron and mix it with the slices on the rice.

15. At the end, you can heat some oil and draw on rice.


Almond and Barberry Stew   



2 pounds lean lamb or beef cut into 1 inch cubes (I use grass-fed leg of lamb)                                 

1 large onion (finely diced)
1 cup slivered almonds
1/2 cup dried barberries (picked over and rinsed)
4 limoo-amani (Iranian dried limes)
3 Tbsp. tomato paste (I used home-made tomato paste)
1 Tsp. turmeric
10 cm piece of cinnamon stick
1/2 Tsp. crushed saffron dissolved in 1/4 cup of of hot water
2 tablespoons rose-water
3 Tbsp. ghee
salt and pepper to taste
2 cups bone broth (optional)
Boiling water


1. Add the almond slivers to a bowl and combine with 1 Tbsp of saffron-water and the rose-water. Mix and set aside.
2. Add a tablespoon of ghee to a small frying pan, add the washed and drained barberries and gently fry the barberries on low heat for a few minutes. Be careful not to burn the barberries, you just want to intensify their red colour. Turn off the heat and set aside.
3. Heat 2 tablespoons of ghee in a large pot, saute the onion over medium-high heat until golden. Then add the turmeric, salt and pepper and stir well and fry for another couple of minutes until fragrant.
4. Add the meat and brown on all sides. Once the meat is browned,  add the tomato paste, stir well and cook for another couple of minutes.
5. Now add the cinnamon stick, dried limes and bone broth (if using) to the pot and add enough boiling water to cover the meat (don’t add too much liquid, you just want to cover the meat).
6. Cover the pot and gently simmer the meat for at least one hour (I use grass-fed meat which needs more time to become tender) on low heat.
7. Once the meat is almost tender, add the almond sliver mixture, mix well. Add more boiling water if needed, cover and cook for another hour.
8. Add barberries and the rest of saffron water, stir well, taste and adjust the seasoning. Cook for another 20-30 minutes until meat is tender and the flavors are well blended.