Zereshk Polo Ba Morgh Barberry Chicken and Rice

Step 1

Rinse the rice until the water runs mostly clear, then soak it in salted water for 30 minutes if you have time.

• 2 cupsbasmati rice
• 1 cupwater or chicken stock

Step 2

Season the chicken with salt, pepper, turmeric, and cinnamon.

• 1.5 poundsbone-in chicken pieces, or 4 chicken thighs
• 1.5 teaspoonssalt
• 0.3 teaspoonblack pepper
• 1 teaspoonground turmeric
• 0.3 teaspoonground cinnamon

Step 3

Heat 2 tablespoons oil in a wide pot or skillet. Brown the chicken on both sides, then remove it to a plate.

• 2 tablespoonsneutral oil
• 1.5 poundsbone-in chicken pieces, or 4 chicken thighs

Step 4

Add the sliced onion to the same pan and cook until golden. Stir in the tomato paste and cook for 1 minute.

• 1 largeonion, thinly sliced
• 2 tablespoonstomato paste

Step 5

Return the chicken to the pan. Add saffron water and enough water or stock to come about halfway up the chicken. Cover and simmer until the chicken is tender and cooked through, 35 to 45 minutes.

• 1.5 poundsbone-in chicken pieces, or 4 chicken thighs
• 1 cupwater or chicken stock

Step 6

Bring a large pot of salted water to a boil. Drain the soaked rice, add it to the pot, and boil until the grains are tender on the outside but still firm in the center, 6 to 8 minutes. Drain.

• 1 cupwater or chicken stock
• 2 cupsbasmati rice

Step 7

In the rice pot, heat 2 tablespoons oil or butter. Add the potato slices or lavash if using for tahdig. Spoon the drained rice on top in a mound, poke a few steam holes, cover with a towel-wrapped lid, and steam over low heat until fluffy and a crust forms, 35 to 45 minutes.

• 2 cupsbasmati rice
• 2 tablespoonsneutral oil
• butter
• 1 mediumpotato, or 1 sheet lavash, for tahdig, thinly sliced

Step 8

Rinse the barberries briefly and drain well. In a small pan, melt 2 tablespoons butter. Add the barberries and sugar and cook gently for 1 to 2 minutes, just until glossy and bright. Do not let them burn.

• 1 cupdried barberries
• 2 tablespoonsbutter
• 2 tablespoonssugar

Step 9

Mix a few spoonfuls of cooked rice with the remaining saffron water. Fold some barberries into the saffron rice and reserve some for garnish.

• basmati rice
• water or chicken stock
• dried barberries

Step 10

Serve the steamed rice topped with saffron rice and barberries, with the chicken and sauce alongside. Add tahdig on the side.

• 2 cupsbasmati rice
• 1 cupdried barberries
• 1.5 poundsbone-in chicken pieces, or 4 chicken thighs