Persian Chicken with Barberries and Rice
At a Tehran wedding table, saffron rice arrives beneath a scatter of ruby barberries and green pistachios, bright enough to look like a tray of jewels. Zereshk polo ba morgh pairs that festive rice…
Ingredients
- 3 cups Basmati rice
- 3 pounds Bone-in, skinless chicken thighs
- 1 large Yellow onion, thinly sliced
- 1/2 cup Greek yogurt
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Ground saffron
- 3/4 cup Dried barberries
- 1/2 cup Shelled pistachios, roughly chopped
- 4 tablespoons Unsalted butter
- 3 tablespoons Olive oil
Instructions
- Combine the chicken with the yogurt, lemon juice, half of the saffron, 1 teaspoon salt, and several grinds of black pepper. Cover and refrigerate for at least 30 minutes while you prepare the rice; for a dinner party, marinate it the night before.
- Rinse the basmati rice several times until the water runs mostly clear. Soak it in a large bowl of salted water for 20 minutes, then drain. Bring a large pot of water to a rolling boil, add the rice, and cook for 6 to 7 minutes, until the grains are softened outside but still firm in the center. Drain thoroughly.
- Heat 2 tablespoons of olive oil in a wide Dutch oven over medium-high heat. Add the onion and cook for 8 minutes, until deeply golden. Push the onion aside, add the marinated chicken, and brown it for 3 minutes per side. Add 1 cup water, cover, and simmer for 30 to 35 minutes, turning once, until the chicken is tender and cooked through.
- In a small bowl, crush the remaining saffron with 2 tablespoons hot water and let it stand for 5 minutes. Stir half of this saffron water into the chicken pan, reserving the rest for the rice.
- Melt 2 tablespoons butter with the remaining olive oil in a clean heavy pot over medium heat. Spoon in a thin layer of rice, then gently add the rest without packing it down. Poke 5 or 6 holes through the rice with the handle of a wooden spoon, drizzle in 1/2 cup water, cover the lid with a clean kitchen towel, and cook over medium heat for 10 minutes. Lower the heat and steam for 30 minutes, until the rice is tender and a golden crust has formed.
- Rinse the barberries under cool water and pat dry. Melt the remaining 2 tablespoons butter in a small skillet over low heat, add the barberries and pistachios, and stir for 2 minutes, just until the berries soften and the nuts smell toasted. Remove from the heat so the barberries stay bright and pleasantly tart.
- Spoon about 1 cup of rice into a bowl and tint it with the reserved saffron water. Fluff the remaining rice onto a large warm platter, arrange the chicken and onions alongside it, and crown the rice with the saffron grains, barberries, and pistachios. Loosen the tahdig from the pot and serve it in crisp pieces at the table, where guests can share the best part first.
Watch the Persian Chicken with Barberries and Rice cooking video
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