Zereshk Polo ba Morgh (Barberry Rice with Chicken)

Ingredients

• 2 cups Basmati rice
• 0.5 cup Barberries
• 4 pieces Chicken thighs, bone-in, skin-on
• 1 medium Onion, chopped
• 0.5 tsp Saffron threads, crushed
• 1 tbsp Rosewater
• 1 tbsp Sugar
• 2 tbsp Butter
• 1 tbsp Vegetable oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 tsp Turmeric powder

Instructions

1. 1Rinse the 2 cups of Basmati rice under cold water until the water runs clear, then cover with water and let it soak for at least 30 minutes.
2. 2While the rice soaks, place the 0.5 cup of Barberries in a small bowl and cover with water for 15 minutes to rehydrate. Drain the barberries well and set aside.
3. 3In a 12-inch skillet, melt the 2 tablespoons of Butter over medium heat (350°F / 175°C). Add the drained 0.5 cup of Barberries and the 1 tablespoon of Sugar. Cook, stirring gently, for 2-3 minutes until the barberries are plump and look glossy. Remove from heat and set aside.
4. 4In a large, heavy-bottomed pot (at least 4-quart capacity), heat the 1 tablespoon of Vegetable oil over medium heat (350°F / 175°C). Add the 1 medium Onion, chopped, and cook, stirring occasionally, for about 5-7 minutes until softened and translucent. Season the 4 pieces of Chicken thighs with 1 teaspoon of Salt, 0.5 teaspoon of Black pepper, and 0.5 teaspoon of Turmeric powder. Add the seasoned chicken thighs to the pot with the onions and brown them on all sides, about 3-4 minutes per side. Dissolve the 0.5 teaspoon of Saffron threads in 2 tablespoons of hot water, then stir in the 1 tablespoon of Rosewater. Pour this saffron-rosewater mixture over the chicken in the pot, then add 1 cup of water. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C).
5. 5Drain the soaked 2 cups of Basmati rice. Add the drained rice to the pot with the chicken and its cooking liquid. Add 3 cups of water and 1 teaspoon of Salt. Increase the heat to medium-high and bring the mixture to a rolling boil, uncovered.
6. 6Once boiling, reduce the heat to the lowest setting, cover the pot tightly with a lid, and let it simmer for 15 minutes. The rice should absorb most of the liquid.
7. 7Remove the pot from the heat and let it stand, covered, for 5 minutes. Then, gently fluff the rice with a fork. Carefully fold in half of the prepared barberry mixture. Serve the Zereshk Polo ba Morgh by spooning the rice onto plates and topping with the 4 pieces of chicken thighs. Garnish with the remaining 0.5 cup of barberries.

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