Zereshk Polo — Barberry Rice with Saffron Chicken Thighs

Ingredients

• 1¼ lb Chicken Thighs
• 1½ cups basmati rice, rinsed until the water runs clear
• ½ cup dried barberries, soaked 10 minutes and drained
• 1 onion, sliced thin
• Large pinch saffron, ground and steeped in 3 tbsp hot water
• 5 tbsp butter, divided
• ½ tsp turmeric
• 1 tbsp sugar
• 2 tbsp slivered pistachios
• 1 cup stock
• Salt and black pepper

Method

1. Brown the Chicken Thighs with the onion in 2 tbsp butter, add the turmeric, half the saffron water, the stock, salt, and pepper, and simmer covered 30 minutes until poultry reaches 175°F (79°C) and the sauce has reduced to a glaze.
2. Parboil the rinsed rice in heavily salted boiling water for exactly 5–6 minutes, until a grain snaps cleanly when bitten but is still hard at the core. Drain and rinse briefly with cool water.
3. Melt 2 tbsp butter in the bottom of a nonstick pot, add 2 tbsp water, and mound the rice in a pyramid. Poke a few steam holes with the handle of a spoon, wrap the lid in a towel, and steam over the lowest heat 40 minutes for a crisp golden tahdig.
4. In a small pan, warm the barberries with the remaining butter and the sugar for just 1–2 minutes — they scorch in seconds and turn bitter.
5. Toss a cup of the steamed rice with the rest of the saffron water. Mound the white rice, crown it with the saffron rice, barberries, and pistachios, and serve the Chicken Thighs alongside with the tahdig broken into shards.