Entree: Iran – Azerbaijani Iran – زرشک پلو ➤ Zereshk Polo (Saffron-scented basmati rice studded with tart barberries and served with braised chicken)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 3 cups (555 g) basmati rice, rinsed and soaked 30 minutes
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) butter or ghee, divided
- 3/4 cup (100 g) dried barberries (zereshk), rinsed and picked
- 1 tbsp (15 ml) rosewater (optional)
- 1 tsp (4 g) granulated sugar
- 1/4 tsp (0.5 g) saffron threads, crushed
- 2 tbsp (30 ml) hot water to steep saffron
- 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) kosher salt for chicken
- 1/2 tsp (1 g) freshly ground black pepper
- 1 1/2 tsp (8 g) salt for rice cooking (adjust to taste)
- 4 cups (960 ml) water for boiling rice
- 2 tbsp (30 ml) vegetable oil or extra butter for tahdig

Instructions

1. Prepare the chicken: heat 3 tbsp (45 ml) vegetable oil in a large skillet over medium heat. Add sliced onion and sauté until translucent and lightly golden, about 8–10 minutes. Add chicken thighs, turmeric, 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper; brown the chicken on both sides, 6–8 minutes. Add 1/2 cup (120 ml) water, cover, and simmer gently until chicken is cooked through, about 25–30 minutes. Remove chicken and keep warm; reserve cooking juices.
2. Prepare saffron and rice: steep crushed saffron in 2 tbsp (30 ml) hot water for 5 minutes. Bring 4 cups (960 ml) water to a boil in a large pot, add 1 1/2 tsp (8 g) salt and the soaked, drained rice. Parboil rice until grains are tender but still firm in the center, about 6–8 minutes. Drain rice in a sieve.
3. Make the barberries: while rice parboils, melt 2 tbsp (30 g) butter in a small skillet over low heat. Add rinsed barberries and 1 tsp (4 g) sugar and gently sauté for 1–2 minutes until glossy and plumped; remove from heat and stir in 1 tbsp (15 ml) rosewater if using. Be careful not to overcook barberries—they will burst.
4. Layer and steam rice (polow method): in the large pot used for boiling rice, add 2 tbsp (30 ml) vegetable oil or butter and swirl to coat the bottom for tahdig. Spoon a thin layer of parboiled rice into the pot, drizzle some saffron water over a portion of rice, then layer the remaining rice, mixing gently to create marbled saffron streaks. Cover pot with a clean towel and lid; steam over low heat for 30–40 minutes until rice is fully cooked and a crisp tahdig forms.
5. Finish and assemble: gently fold the barberries into a portion of the steamed rice or reserve for garnish. Arrange braised chicken over the rice, pour a few tablespoons of the reserved chicken juices over the chicken, and sprinkle remaining saffron water on top. Serve by scooping rice to display saffron streaks and crisp tahdig, garnished with the sautéed barberries.