Zereshk Polo (Barberry Rice with Chicken)

🛒 Ingredients

• Basmati Rice 100 g · 350 kcal
• Chicken Breast 150 g · 248 kcal
• Barberries (Zereshk) 15 g · 45 kcal
• Butter 14 g · 100 kcal
• Vegetable Oil 8 g · 71 kcal
• Onion 38 g · 15 kcal
• Saffron threads 0 g · 0 kcal
• Turmeric 1 g · 4 kcal

👨‍🍳 Instructions

1. Grind saffron threads into a fine powder, then steep in a small amount of hot water or a few ice cubes to extract its vibrant color and aroma. Set aside.
2. Wash basmati rice thoroughly until the water runs clear, then soak for 30-60 minutes. Par-boil the soaked rice in a large pot of salted water until it is al dente, then drain well.
3. In a large non-stick pot, melt some butter or oil. Layer the par-boiled rice, drizzling with some saffron water. Cover tightly and cook on very low heat for 40-50 minutes until fluffy, forming a crispy tahdig crust at the bottom if desired.
4. Meanwhile, prepare the chicken: Sauté chopped onion in vegetable oil until golden. Add chicken pieces, turmeric, salt, and pepper; sear until lightly browned.
5. Add a little water or broth to the chicken, cover, and simmer until tender and fully cooked. Once cooled slightly, shred or dice the chicken.
6. Rinse barberries and gently sauté them in a pan with a little butter and sugar for a few minutes until they become plump and glossy. Add a touch of saffron water.
7. To serve, gently fluff the saffron rice. Lightly mix some of the barberries with a portion of the saffron rice and serve this alongside the tender chicken, topping with the remaining glistening barberries.