Entree: Iran – Khorasan – زرشک پلو ➤ Zereshk Polo (Saffron rice studded with tart barberries traditionally served with braised or roasted chicken)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 1 hr

Additional 30 min

Total 1 hr 35 min

Ingredients

- 3 cups (555 g) basmati rice
- 4 bone-in chicken thighs, approx. 6–8 oz (170–225 g) each
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter or ghee
- 1 tsp (2 g) ground turmeric
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1/2 cup (75 g) dried barberries (zereshk), rinsed and picked over
- 2 tbsp (25 g) granulated sugar
- 2 tbsp (30 ml) unsalted butter (for barberries)
- 1/2 tsp (1 g) ground saffron threads, crushed and soaked in 2 tbsp (30 ml) hot water
- 2 cups (480 ml) low-sodium chicken stock or water
- 1 tbsp (15 ml) freshly squeezed lemon juice
- 1/4 cup (35 g) slivered almonds or pistachios, lightly toasted (optional)
- Fresh parsley or chopped dried mint for garnish (optional)

Instructions

1. Rinse the basmati rice under cold water until runoff is clear; soak in cold water for 30 minutes, then drain.
2. Season the chicken thighs with salt, pepper, and turmeric. In a large skillet, heat 3 tbsp (45 ml) vegetable oil over medium-high heat and brown the chicken on both sides, about 4 minutes per side. Remove and set aside.
3. In the same pan, add the sliced onion and 2 tbsp (30 g) butter or ghee; sauté over medium heat until soft and lightly golden, about 8–10 minutes. Return the chicken to the pan, add 2 cups (480 ml) chicken stock, bring to a simmer, cover, and braise until cooked through, about 25–30 minutes.
4. While the chicken cooks, prepare the barberries: in a small skillet melt 2 tbsp (30 ml) butter over low heat, add the rinsed barberries and 2 tbsp (25 g) sugar, and gently heat for 2–3 minutes until they swell and become glossy. Remove from heat and stir in half the saffron water; keep warm.
5. Parboil the drained rice in a large pot of boiling salted water for 5–6 minutes until grains are al dente; drain well in a colander.
6. In the same large pot, melt 1 tbsp (15 ml) butter and add a little oil to prevent sticking. Spoon a thin layer of the parboiled rice along the bottom to form a base for a crisp tahdig if desired. Pile the remaining rice on top, sprinkle with the remaining saffron water, cover the pot with a clean towel and lid, and steam on low for 25–30 minutes until rice is fluffy and a golden crust forms.
7. When the chicken is done, remove from braising liquid and if desired reduce the liquid briefly over medium-high heat to intensify flavor; adjust seasoning with lemon juice and salt.
8. To serve, mound saffron rice on a platter, scatter the sweetened barberries over the top (reserve a few for garnish), arrange the chicken alongside or on top, and sprinkle with toasted nuts and chopped parsley or mint.
9. Serve hot, offering additional saffron water or braising sauce at the table.