Persian Saffron Chicken with Barberry Rice (Zereshk Polo Morgh)

Ingredients & Substitutes

Instructions

1. 1

   Rinse 2 cups of basmati rice thoroughly under cold water until the water runs clear, then soak it in 4 cups of salted water for at least 30 minutes.

2. 2

   In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat and sear 4 chicken thighs, skin-side down, for 5-7 minutes per side until golden brown, then remove them and set aside.

3. 3

   Add 1 tablespoon of olive oil to the same pot, then sauté 1 large chopped onion for 5-7 minutes until softened, followed by 3 minced garlic cloves and 1 teaspoon of turmeric powder, cooking for another minute until fragrant.

4. 4

   Stir in 2 tablespoons of tomato paste, 0.5 teaspoon of black pepper, and 0.5 teaspoon of salt, cooking for 2 minutes to deepen the color and flavor, then return the seared chicken thighs to the pot.

5. 5

   Pour in 1.5 cups of chicken broth, bring the mixture to a simmer, then reduce heat to low, cover, and cook for 40-45 minutes, or until the chicken is tender.

6. 6

   While the chicken cooks, prepare the saffron by crushing 0.5 teaspoon of saffron threads and steeping them in 0.25 cup of hot water for 10 minutes; then, in a separate small pan, melt 1 tablespoon of unsalted butter, gently sauté 0.5 cup of dried barberries for 1-2 minutes, and stir in 1 tablespoon of granulated sugar and 2 tablespoons of the steeped saffron water.

7. 7

   Drain the soaked basmati rice, bring a large pot of water to a rolling boil, add the rice, cook for 7-9 minutes until al dente, drain thoroughly, and then return it to the pot, drizzling with half of the remaining saffron water and reserving the other half.

8. 8

   In the same pot with the par-cooked rice, create a small well in the center, gently layer the saffron-infused barberries over a small portion of the rice, then cover the pot with a clean kitchen towel and a lid, and steam on low heat for 15-20 minutes to allow the rice to finish cooking and develop a 'tahdig' (crispy bottom layer), if desired, mixing the remaining saffron water into the rest of the rice before serving alongside the tender chicken.