Zereshk Polow with Chicken

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 4 tablespoons butter 4 tablespoons butter
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 chicken breasts, boneless and skinless, cut into bite-sized pieces 2 chicken breasts, boneless and skinless, cut into bite-sized pieces
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 cup (150g) dried barberries 1 cup (150g) dried barberries
• 2 tablespoons sugar 2 tablespoons sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 65g, 8g
• Protein: 25g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a small bowl, dissolve the saffron threads in 2 tablespoons of hot water.
3. 3.
   In a large pot, bring the water to a boil. Add the drained rice and cook for 5 minutes, or until it is partially cooked. Drain the rice and set aside.
4. 4.
   In the same pot, melt 2 tablespoons of butter over medium heat. Add the sliced onion and sauté until golden brown.
5. 5.
   Add the chicken pieces to the pot and cook until they are lightly browned. Stir in the ground cumin, coriander, turmeric, and saffron water. Cook for an additional 2 minutes.
6. 6.
   In a separate pan, melt the remaining 2 tablespoons of butter. Add the dried barberries, sugar, and a pinch of salt. Sauté for 2-3 minutes, until the barberries are slightly softened.
7. 7.
   Layer the partially cooked rice over the chicken in the pot. Make several holes in the rice with the handle of a wooden spoon to allow steam to escape.
8. 8.
   Spoon the sautéed barberries over the rice, reserving some for garnish. Cover the pot with a tight-fitting lid and cook over low heat for 30 minutes, or until the rice is fully cooked and fluffy.
9. 9.
   Gently fluff the rice with a fork, mixing in the barberries. Serve the Zereshk Polow on a platter, garnished with the reserved barberries.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, crush the threads with a mortar and pestle before dissolving them in hot water.
• Barberries — If you can't find dried barberries, you can substitute them with dried cranberries or currants for a similar tartness.

Tips & Tricks

• Soaking the rice before cooking helps to achieve a fluffy texture.
• Use a non-stick pot to prevent the rice from sticking to the bottom.
• For an extra layer of flavor, add a pinch of ground cinnamon to the chicken marinade.
• Garnish the dish with slivered almonds or pistachios for added crunch.
• Serve Zereshk Polow with a side of yogurt or cucumber salad to balance the flavors.

Serving advice

Zereshk Polow is traditionally served as a main course. It can be enjoyed on its own or accompanied by a side of yogurt or cucumber salad. Serve it family-style on a large platter to showcase the vibrant colors and layers of the dish.

Presentation advice

To create an appealing presentation, arrange the saffron-infused rice with the chicken and barberries in alternating layers on the platter. Sprinkle the reserved barberries on top for an eye-catching garnish. Serve the dish with a sprig of fresh herbs, such as parsley or mint, for added freshness.