Entree: Iran – Isfahan – زرشک پلو ➤ Zereshk Polo (Saffron-scented rice studded with tart barberries, traditionally served with spiced braised chicken)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 20 min

Additional 45 min

Total 2 hrs 10 min

Ingredients

- 3 cups (600 g) long-grain basmati rice
- 8 cups (1.9 L) water for boiling rice
- 2 tsp (10 g) salt for rice water
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 large onion, thinly sliced (about 200 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (4 g) ground turmeric
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) kosher salt for chicken seasoning
- 3 tbsp (45 ml) vegetable oil
- 4 tbsp (60 g) unsalted butter, divided
- 1/4 tsp (1 g) saffron threads, crushed and steeped in 2 tbsp (30 ml) hot water
- 3/4 cup (110 g) dried barberries (zereshk), picked and rinsed
- 1 tbsp (12 g) granulated sugar
- 1 tbsp (15 ml) rosewater (optional for barberries)
- 1/4 cup (30 g) slivered almonds or pistachios, toasted (optional garnish)
- 2 tbsp (30 ml) plain yogurt or 1/4 cup (60 ml) water for braising (optional)

Instructions

1. Rinse the rice under cold water until it runs clear, then soak in cold water with 1 tsp salt for 30 minutes; drain.
2. Season the chicken thighs with 1 tsp kosher salt, turmeric, and black pepper; set aside to marinate 15–30 minutes.
3. In a large pot, bring 8 cups (1.9 L) water to a boil with 2 tsp salt. Add the drained rice and parboil 5–7 minutes until grains are plump but still slightly firm; drain in a colander.
4. While rice soaks, heat 2 tbsp (30 ml) oil in a wide skillet over medium heat. Add sliced onion and cook until translucent and beginning to brown, about 8–10 minutes. Push onions aside and add chicken, skin-side down; sear until golden, 6–8 minutes per side. Add minced garlic and 1 tbsp (15 ml) water or yogurt, cover, and reduce heat to low; braise until chicken is cooked through and tender, about 25–30 minutes. Remove chicken and reserve braising juices.
5. In a small saucepan, melt 1 tbsp (15 g) butter over low heat, add rinsed barberries and sugar, and toss gently 1–2 minutes until plump; add rosewater if using and immediately remove from heat to avoid burning. Set aside.
6. In the pot used for parboiling (clean and dry), melt remaining 3 tbsp (45 g) butter with 1 tbsp (15 ml) oil over medium heat. For tahdig (crispy bottom): spread a thin layer of the butter-oil mixture on the bottom, then spoon one ladle of hot parboiled rice to form a base. Pile the remaining rice on top, pressing gently. Drizzle saffron water over the rice in several places and spoon a few tablespoons of reserved chicken braising juices around the edges.
7. Cover the pot with a tight lid (wrap the lid with a clean towel if available) and steam on low heat 30–40 minutes until rice is fully cooked and a golden crust forms on the bottom.
8. Gently transfer half the rice to a serving platter, fold the cooked barberries (reserve a few for garnish) into the remaining rice, then mound the barberry rice on top. Arrange the braised chicken alongside, sprinkle toasted slivered nuts and remaining barberries over the top, and serve hot.