Zereshk Polo ba Morgh

Ingredients

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs almost clear. Dissolve the salt in the water, add the rice, and soak for 20 minutes while you prepare the other components. In a small cup, grind the saffron threads with a pinch of the salt if desired, then pour over the just-boiled water and let it steep to bloom its colour and aroma.

2. 2

   Season the chicken thighs on both sides with the salt, black pepper, and turmeric. Heat a wide sauté pan over medium heat with the butter and oil, then add the onion and cook for 6-8 minutes until soft and lightly golden. Add the chicken and sear for 2 minutes per side; you want light colour, not deep browning. Pour in the water, cover, and simmer gently for 15-18 minutes until the chicken is just cooked through and tender.

3. 3

   Bring a large pot of water to a rolling boil. Drain the soaked rice and boil it for 5-7 minutes until the grains are elongated and the outside is tender but the centre still has a slight bite. This parboiling stage is crucial: if the grain is fully soft now, it will overcook during steaming. Drain immediately.

4. 4

   Return the pot to low heat. Add the neutral oil and half of the butter for the rice, then spoon in a thin layer of rice. Mound in the remaining rice loosely so steam can circulate. Drizzle over the remaining butter and about half of the saffron infusion. Wrap the lid in a clean tea towel, cover the pot, and steam on low heat for 20 minutes until the rice is fluffy and fully cooked.

5. 5

   While the rice steams, pick over the barberries to remove any stems, then rinse them briefly and pat dry well. Melt the butter in a small pan over low heat, add the barberries and sugar, and toss for 30-60 seconds only, just until they plump and turn glossy. Stir in the saffron water. Do not fry them longer or they can darken and become bitter.

6. 6

   Check the chicken: it should be opaque throughout and reach 74°C at the thickest part. Uncover and let the oniony juices reduce for 1-2 minutes if they seem watery; the pan should hold a little concentrated sauce to spoon over the rice.

7. 7

   Rest the rice off the heat, covered, for 5 minutes. Gently fluff it with a wide spoon, taking care not to break the long grains. Fold a small portion of the rice with the remaining saffron infusion for a golden garnish effect if desired.

8. 8

   Transfer the rice to a serving platter or two plates. Top with the chicken and some of its onions and pan juices. Scatter the warm barberries over the rice, finish with the pomegranate arils, and serve immediately.

Nutrition per serving

Notes

• •For the brightest flavour, buy barberries from a Persian or Middle Eastern grocer; old barberries can taste dull or overly sharp.
• •If you have it, a pinch of ground saffron sugar helps disperse the saffron more evenly before blooming.
• •A non-stick or well-seasoned heavy pot makes steamed rice easier and reduces the chance of scorching.
• •Classic versions often include tahdig; to stay within 60 minutes, this recipe focuses on excellent steamed rice and topping rather than a fully developed crust.

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