Zereshk Polo ba Morgh (Barberries Rice and Chicken)

This iconic Persian dish combines fragrant saffron rice, sweet and tangy barberries, and tender chicken cooked in a spiced sauce. A festive and flavorful centerpiece for any special occasion or family gathering.

For the chicken:
• 4 chicken pieces (with bone and skin)
• 1 onion (diced)
• 1 garlic clove (finely chopped)
• 5 tbsp olive oil (or as needed)
• 1/2 tsp turmeric (ground)
• 1/2 tsp black pepper (ground)
• 1–2 bay leaves
• 1 cup water
• 1/2 lemon (juiced)
• 2 tbsp tomato paste (optional)
• Salt to taste

For the rice:
• 2 cups white basmati rice (soaked and rinsed)
• 8 1/4 cups water
• 2 tbsp salt (for parboiling)
• 4 tbsp neutral oil or butter
• 1/4 tsp ground saffron (dissolved in 2 tbsp hot water or ice cube)

For the barberries:
• 2 tbsp butter
• 1/2 cup barberries (rinsed)
• 2–4 tbsp sugar (adjust to taste)
• 1 tbsp saffron water

For garnish:
• 1 tbsp slivered pistachios or almonds

Step 1: Cook the chicken
1. Marinate the chicken with salt and pepper. Leave it at room temperature for 10 minutes.
2. In a large frying pan, heat 3 tbsp olive oil and sauté the chicken over medium-high heat for 5 minutes on each side until golden. Remove and set aside.
3. In the same pan, add the remaining oil and sauté the onions over medium heat for 10 minutes. Add garlic, bay leaves, turmeric, salt, and pepper, and cook for 2 minutes.
4. Return the chicken to the pan. Add water and lemon juice. Cover and cook over low heat for 60 minutes. For tomato sauce variation, mix tomato paste with salt, add to the chicken, and cook for an additional 30 minutes until tender.

Step 2: Prepare the rice
1. Wash the rice thoroughly and soak for at least 1 hour.
2. In a large pot, boil 8 cups of water with salt. Add the soaked rice and boil uncovered for 6–8 minutes until slightly softened. Drain and rinse with cool water.
3. In a non-stick pot, melt 2 tbsp butter or oil. Mix 1 cup of the cooked rice with 1 tbsp saffron water and spread evenly in the pot to form the tah-dig (crispy rice).
4. Add the remaining rice, drizzle with the remaining butter or oil, and pour 1/4 cup water over the rice. Cover the pot with a towel-wrapped lid and steam on medium-low heat for 45 minutes. Add the remaining saffron water and let sit for 5 minutes before serving.

Step 3: Prepare the barberries
1. In a small pan, melt butter over low heat. Add sugar and saffron water, stirring until the sugar dissolves.
2. Gently add the barberries and stir for 2–4 minutes. Be careful not to burn them.

Step 4: Assemble the dish
1. To serve, invert the rice onto a large serving platter, showcasing the tah-dig. Arrange the barberries on top and around the rice. Garnish with pistachios or almonds.
2. Serve the chicken pieces alongside the rice.

• Using chicken pieces with bones and skin enhances the flavor. For a lighter option, use skinless, boneless chicken and reduce cooking time.
• Adjust sugar in the barberries to balance their tangy flavor to your preference.