Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
2. In a large pot, bring 4-5 cups of water to a boil. Add salt and the drained 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 cook until golden brown and fragrant.
4. Add the chicken thighs to the pot with the onions. Season with salt, black pepper, and ground cinnamon. Cook until the chicken is browned on all sides, about 5-7 minutes.
5. Add enough water to cover the chicken. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the chicken is cooked through and tender.
6. In a small pan, melt the remaining 2 tablespoons of butter. Add the rinsed barberries and sauté for 2-3 minutes until they soften and become plump.
7. Dissolve the saffron threads in 2 tablespoons of hot water and add this saffron water to the sautéed barberries, stirring well to infuse the flavor.
8. In a large non-stick pot, layer half of the parboiled rice, followed by half of the chicken pieces and half of the barberry mixture. Repeat the layers with the remaining rice, chicken, and barberries.
9. Cover the pot with a clean kitchen towel and then with a tight-fitting lid. Cook over low heat for 30-35 minutes until the rice is fully cooked and fluffy. The towel helps steam the rice, making it light and airy.
10. Remove the pot from the heat and let it rest for 5 minutes. Gently fluff the rice with a fork before serving.
11. Serve the Zereshk Polo garnished with chopped pistachios for added crunch and flavor.