Zereshk e Polow (Persian Barberry Rice with Chicken)

Ingredients

Pistachios

1/4 cup, roughly chopped

Water

4 cups

Salt

to taste

Turmeric

1/2 teaspoon

Onion

1 large, finely chopped

Butter

4 tablespoons, divided

Saffron threads

1/2 teaspoon

Barberries

1 cup

Chicken thighs

4, boneless and skinless

Basmati rice

2 cups

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large pot, bring 4 cups of water to a boil. Add a pinch of salt and the soaked rice. Cook for 5-7 minutes until the rice is parboiled. Drain and set aside.
3. In a separate pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until golden brown.
4. Add the chicken thighs to the pot with the onions. Sprinkle with turmeric and season with salt. Cook until the chicken is browned on all sides.
5. Add enough water to the pot to just cover the chicken, cover, and simmer for 30 minutes or until the chicken is cooked through.
6. In a small bowl, dissolve saffron threads in 2 tablespoons of hot water. Set aside for later.
7. In a separate pan, melt the remaining 2 tablespoons of butter. Add the barberries and sauté for 2-3 minutes until they start to plump up.
8. Add the saffron water to the barberries and stir well. Remove from heat.
9. In a large non-stick pot, start layering the dish. First, add a layer of parboiled rice, followed by some of the sautéed barberries and then a layer of cooked chicken. Repeat the layers until all ingredients are used, ending with a layer of rice on top.
10. Cover the pot with a clean kitchen towel and then with a lid. This helps to trap the steam and make the rice extra fluffy. Cook over low heat for 30-40 minutes until the rice is fully cooked.
11. Gently fluff the rice with a fork before serving. Garnish with chopped pistachios.
12. Serve Zereshk e Polow hot and enjoy the symphony of flavors!