Dairy-Free Persian Chicken and Rice with Barberries (Zereshk Polo ba Morgh)

Ingredients

• 1.5 lb Chicken thighs
• 2 cups Basmati rice
• 0.5 cup Barberries (Zereshk)
• 1 medium Onion
• 3 cloves Garlic
• 0.25 tsp Saffron threads
• 1 tbsp Rosewater
• 3 tbsp Olive oil
• 1 tsp Turmeric powder
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Rinse the 2 cups of Basmati rice in a bowl until the water runs clear, then cover with water and add 1 tsp of Salt. Let it soak for 30 minutes.
2. 2In a separate bowl, combine the 1.5 lb of Chicken thighs with 1 tsp Turmeric powder, 1 tsp Salt, and 0.5 tsp Black pepper. Mix well and set aside.
3. 3Finely chop the 1 medium Onion and 3 cloves Garlic. Heat 3 tbsp of Olive oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes. Add the chopped garlic and sauté for another minute until fragrant.
4. 4Add the seasoned 1.5 lb of Chicken thighs to the pot. Brown the chicken on all sides, about 5 minutes total. Pour in enough water to just cover the chicken. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook until the chicken is tender, about 30-40 minutes. The chicken should be cooked through and reach an internal temperature of 165°F (74°C).
5. 5While the chicken is cooking, rinse the 0.5 cup of Barberries (Zereshk) under cold water. Soak them in a small bowl of water for 10 minutes. Drain the barberries well. In a small skillet, heat 1 tbsp of Olive oil over medium heat (350°F / 175°C). Add the drained barberries and sauté for 2-3 minutes until they are plump and slightly softened. Remove from heat and set aside.
6. 6Drain the soaked 2 cups of Basmati rice. Bring a separate pot of water to a rolling boil. Add the drained rice and boil for 6-8 minutes until it is parboiled (slightly tender but still firm in the center). Drain the rice thoroughly in a fine-mesh sieve.
7. 7In the pot used for the chicken (remove the chicken and set aside, leaving the cooking liquid), create layers. Start with a layer of the parboiled rice, then add the cooked chicken thighs. Repeat with another layer of rice. In a small bowl, combine the 0.25 tsp Saffron threads with 1 tbsp Rosewater. Drizzle this saffron-rosewater mixture over the top layer of rice. Cover the pot tightly with a lid, and if needed, place a clean kitchen towel between the lid and the pot to create a tight seal. Cook over low heat (250°F / 120°C) for 20-25 minutes, or until the rice is fully cooked and fluffy. The steam should be visible.
8. 8Gently fluff the rice and chicken together in the pot. Serve the Dairy-Free Persian Chicken and Rice, garnished with the sautéed 0.5 cup of Barberries (Zereshk).

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