Zereshk polo ba morgh – saffron rice with chicken

Ingredients

• 350 g basmati rice
• 800 g bone-in chicken thighs
• 1 chopped onion
• 2 tbsp tomato purée
• 4 dl water
• 60 g dried barberries (zereshk)
• ½ tsp saffron threads
• 3 tbsp hot water for saffron
• 40 g butter
• 2 tbsp oil
• 1 tbsp sugar
• ½ tsp turmeric
• salt and pepper

Method

1. 1Rinse rice and soak for 30 minutes. Lightly crush saffron and steep in 3 tbsp hot water.
2. 2Brown chicken in oil, add onion and turmeric and cook for 5 minutes. Stir in tomato purée and 4 dl water. Simmer, covered, for 40–50 minutes until cooked through.
3. 3Boil rice in plenty of salted water for 6–8 minutes until almost tender. Drain and place in a pot with 20 g butter and 3 tbsp water. Steam under a tight lid over low heat for 20 minutes.
4. 4Quickly rinse barberries and drain. Gently cook in the remaining butter with sugar for 1–2 minutes over low heat.
5. 5Mix a quarter of the rice with saffron water and barberries. Arrange over the remaining rice and serve with chicken and sauce.