Zereshk Polo ba Morgh

Ingredients

• 3 cups basmati rice, soaked
• 4 bone-in chicken thighs
• 1 onion, sliced
• 1/2 cup barberries (zereshk), rinsed
• 2 tbsp sugar
• Pinch of saffron, bloomed in hot water
• 1 tsp turmeric
• 4 tbsp butter, divided
• Salt and pepper, to taste

Instructions

1. 1Sauté the onion until golden, then add chicken thighs, turmeric, salt, and pepper, and brown well.
2. 2Add water to cover and simmer 35-40 minutes until the chicken is cooked through and tender.
3. 3Parboil the soaked rice in salted water for 6 minutes, then drain.
4. 4Layer the parboiled rice into a pot with butter and saffron water between layers, cover, and steam on low heat for 30-35 minutes.
5. 5Sauté the barberries briefly in butter with sugar, being careful not to burn them.
6. 6Serve the saffron rice topped with the chicken, sauce, and sautéed barberries.

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