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

Instructions

1. 1Rinse the 2 cups of Basmati Rice in a bowl until the water runs clear, then soak it for 30 minutes. In a separate small bowl, combine the 1/4 teaspoon Saffron Threads with 2 tablespoons of hot water and let it steep for 10 minutes. Finely chop the 1 medium Onion and mince the 3 cloves of Garlic.
2. 2Season the 4 pieces of Chicken Thighs with the 1 teaspoon of Salt, 1/2 teaspoon of Black Pepper, and 1 teaspoon of Turmeric Powder. Heat the 3 tablespoons of Olive Oil in a large heavy-bottomed pot (at least 6-quart) over medium-high heat, approximately 205°C (200°C). Brown the seasoned chicken thighs on all sides for about 3-4 minutes per side, then remove them from the pot and set them aside on a plate.
3. 3Reduce the heat to medium, approximately 175°C. Add the chopped onion and minced garlic to the same pot with the remaining oil. Sauté for 5-7 minutes, stirring occasionally, until the onions are softened and translucent, and the garlic is fragrant.
4. 4Pour the steeped saffron water mixture and the 1 tablespoon of Rosewater into the pot with the onions and garlic. Stir to combine and bring the liquid to a gentle simmer. Return the browned chicken thighs to the pot, nestling them into the liquid. Cover the pot tightly with a lid, reduce the heat to low, approximately 120°C, and simmer for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
5. 5While the chicken is simmering, drain the soaked 2 cups of Basmati Rice. In a separate medium pot, bring 4 cups of water to a rolling boil over high heat, approximately 232.2°C (230°C). Add the drained rice to the boiling water and cook for 7-10 minutes, or until the rice is al dente (tender but still firm to the bite).
6. 6Drain the cooked rice very well using a fine-mesh sieve. Carefully remove the chicken thighs from the pot with the sauce and set them aside on a clean plate. Gently stir the 1/2 cup of Barberries into the sauce remaining in the pot. Layer the pot with the drained rice and the chicken mixture, alternating between rice and chicken. Scatter the barberries from the sauce in between the rice and chicken layers.
7. 7Cover the pot tightly with a lid. Cook over very low heat, approximately 95°C, for 15-20 minutes to allow the rice to steam and absorb the flavors. The rice should be fluffy and fully cooked. Serve the Zereshk Polo ba Morgh hot.

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