Entree: Iran – Shiraz / Fars – زرشک پلو ➤ Zereshk Polo (Saffron-flavored rice studded with tart barberries and caramelized onions, traditionally served with chicken)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 5 min

Additional 30 min

Total 2 hrs 15 min

Ingredients

- 2 cups (370 g) long-grain basmati rice
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 large yellow onion, thinly sliced (about 8 oz/225 g)
- 3 tbsp (45 ml) vegetable oil
- 4 tbsp (56 g) unsalted butter, divided
- 1/2 cup (50 g) dried barberries (zereshk)
- 1 tbsp (12 g) granulated sugar
- 1/4 tsp (0.5 g) saffron threads
- 2 tbsp (30 ml) hot water (for saffron)
- 2 tbsp (30 ml) tomato paste
- 1 tsp (2 g) ground turmeric
- 1 1/2 tsp (9 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cups (480 ml) water (for simmering chicken)
- 1 tbsp (15 ml) fresh lemon juice
- Optional garnish: slivered almonds or pistachios, toasted

Instructions

1. Rinse the rice under cold water until water runs clear, then soak in cold water for 30 minutes. Drain.
2. Toast saffron threads lightly between your fingers, crush, and steep in 2 tbsp (30 ml) hot water; set aside.
3. Season chicken with 3/4 tsp (4 g) salt, turmeric, and pepper. In a large skillet, heat 1 tbsp (15 ml) oil over medium-high heat and brown chicken pieces on all sides, 4–5 minutes per side; remove and set aside.
4. In the same skillet, add 2 tbsp (30 ml) oil and the sliced onion; cook over medium heat until deep golden and softened, about 12–15 minutes. Remove half the onions to a bowl for serving.
5. Add tomato paste to the skillet with the remaining onions, cook 1–2 minutes, then return chicken to the pan. Add 2 cups (480 ml) water, bring to a simmer, cover, and cook until chicken is tender, about 30–35 minutes. Adjust seasoning with remaining salt and lemon juice; keep warm.
6. Meanwhile, prepare the barberries: rinse quickly in cool water and drain. In a small nonstick pan, melt 2 tbsp (28 g) butter with 1 tbsp (15 ml) oil, add barberries and 1 tbsp (12 g) sugar, sauté over low heat for 1–2 minutes just until they plump (do not overcook or they will burst).
7. Parboil the drained rice in a large pot of salted boiling water for 6–8 minutes until al dente. Drain well in a sieve.
8. In a heavy-bottomed pot for rice, melt 2 tbsp (28 g) butter and drizzle 1 tbsp (15 ml) oil to create a base. Spoon in a layer of parboiled rice, then a sprinkle of saffron water and a small amount of the reserved fried onions; repeat to finish rice. Using the back of a spoon, form vents for steam.
9. Cover the pot with a clean kitchen towel and a tight lid. Steam over low heat for 30–40 minutes to form a golden tahdig crust.
10. To serve, mound rice onto a platter, top with sautéed barberries and reserved caramelized onions, garnish with toasted nuts if using, and plate with the tomato-simmered chicken alongside.