Learn How To Cook Persian Chicken with Barberry Rice (Zereshk Polo ba Morgh)!

Ingredients You’ll Need:

For the Saffron Chicken:

- 4 chicken breasts (skin-on with drumettes)

- 1 medium onion, finely sliced

- 1 tablespoon tomato purée

- 1 tablespoon Greek yogurt

- 2 tablespoons olive oil (for the marinade)

- 1/2 teaspoon turmeric

- 1/8 teaspoon ground saffron (bloomed in 2 tablespoons of water)

- Juice of 1/2 lemon

- Salt and pepper to taste

- 25 grams butter (for cooking)

- 2 tablespoons olive oil (for cooking)

For the Rice:

- 2 cups white long-grain Basmati rice

- 2 tablespoons salt

- 2 tablespoons vegetable oil

- 2 tablespoons ghee or butter

- 1/8 teaspoon ground saffron (for the tahdig)

- 1/4 teaspoon ground saffron (for saffron rice garnish)

For the Barberries:

- 5 tablespoons barberries, washed

- 2 tablespoons caster sugar (adjust to your taste)

- 1/8 teaspoon ground saffron (bloomed in 2 tablespoons of water)

Instructions:

1. Marinate the Chicken: Combine chicken breasts with onions, tomato purée, yogurt, olive oil, turmeric, saffron, and lemon juice in a large bowl. Mix well, cover, and marinate overnight in the fridge for maximum flavor.

2. Prep the Rice: Wash the rice gently until the water runs clear. Soak it in cold water with 1 tablespoon of salt, covering the rice by at least two inches. Leave it to soak for at least 30 minutes.

3. Prepare the Barberries: In a small saucepan over low heat, melt 1 tablespoon of butter. Add the barberries, sugar, and bloomed saffron water. Stir for about 30 seconds, then set aside.

4. Cook the Rice: Boil about 1.5 liters of water in a large non-stick saucepan. Drain the soaked rice and add it to the boiling water. Stir gently and cook until it becomes al dente, about 3 to 7 minutes. Drain the rice and sprinkle a little cold water over it to stop the cooking process.

5. Make Tahdig: In the same pan, add 2 tablespoons of oil and mix in the bloomed saffron. Add a layer of rice and pat it down flat. Create a gentle pyramid with the rest of the rice, reserving a small portion for the saffron garnish. Layer the golden rice on one side of the pot without mixing. Pour two tablespoons of cold water and melted ghee over the top, covering with a lid and a tea towel for steaming.

6. Cook the Chicken: Preheat your oven to 180°C (fan) / 200°C (conventional). Remove the marinated chicken from the fridge, season with salt and pepper, and sear in a hot, non-stick pan. Once golden, flip the chicken and add butter. Transfer to the oven and cook for 15 to 20 minutes until done.

7. Serve: Once the rice is cooked, spoon the vibrant saffron rice onto a serving plate, layering the rest of the rice on top. Carefully place your tahdig on the side and sprinkle the reheated barberries over the rice. Accompany with fresh herbs, salad, and your choice of yogurt dip.