Zereshk Polo Ba Morgh (Persian Barberry Rice with Chicken)

Method

1. 01

   Soak the rice in a bowl of water for 20 minutes, then drain. Steep saffron in 1/4 cup of the measured hot water. Rinse the barberries thoroughly and drain.

2. 02

   Heat olive oil in a wide pot over medium-high heat. Brown chicken thighs for 8 minutes, turning once, then transfer to a plate. Cook onion over medium heat for 7 minutes until golden.

3. 03

   Stir in tomato paste and turmeric for 1 minute. Add the remaining 2 cups measured water, 1 tsp salt and black pepper. Return chicken, cover and simmer over low heat for 45 minutes until tender and 165°F.

4. 04

   Meanwhile, bring a large pot of water to a boil. Add drained rice and boil for 6 minutes until the outside softens but the center remains firm. Drain gently.

5. 05

   Melt 1 tbsp butter in the rice pot over low heat. Add rice, remaining 1/2 tsp salt and half the saffron water. Cover tightly and steam over very low heat for 30 minutes until fluffy and tender.

6. 06

   Melt the remaining butter in a small skillet over low heat. Stir in barberries and sugar for 1 minute until glossy, then add the remaining saffron water. Fold this into 1 cup cooked rice.

7. 07

   Spread the white rice on a platter, top with the barberry rice and serve the chicken alongside with its sauce.

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.