Zereshk Polo Morgh

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Recipe

Ingredients

2 cups	basmati rice
2 tablespoons	salt
2 tablespoons	vegetable oil
1 cup	zereshk (barberries)
2 tablespoons	sugar
1/4 teaspoon	saffron threads
1/4 cup	hot water
1 medium	onion, finely chopped
2 tablespoons	butter
2 pieces	chicken breast or thighs
1/2 teaspoon	turmeric
1/2 teaspoon	ground cinnamon
1 cup	chicken stock
—	salt and pepper to taste

Instructions

1. 1 Wash and soak the basmati rice in cold water for 30 minutes.
2. 2 In a small bowl, dissolve the saffron threads in 1/4 cup of hot water and set aside.
3. 3 Rinse the zereshk (barberries) under cold water to remove any debris and soak them in water for 10 minutes.
4. 4 In a large pot, bring water to a boil, add 2 tablespoons of salt, and parboil the rice for about 5-7 minutes until it is slightly tender. Drain and set aside.
5. 5 In a pan, heat 1 tablespoon of vegetable oil over medium heat and sauté the chopped onion until golden brown.
6. 6 Add the chicken pieces to the pan, season with turmeric, ground cinnamon, salt, and pepper, and brown on all sides.
7. 7 Pour in the chicken stock, cover, and simmer for 20-25 minutes until the chicken is cooked through.
8. 8 In another pan, melt the butter and add the soaked zereshk, sugar, and half of the dissolved saffron. Sauté for 2-3 minutes until the barberries are plump.
9. 9 In a large pot, layer the parboiled rice with the remaining saffron water, and top with the zereshk mixture.
10. 10 Cover the pot with a lid wrapped in a clean kitchen towel and steam the rice over low heat for 20 minutes.
11. 11 Serve the rice on a platter with the cooked chicken on the side.