Persian Zereshk Polo with Chicken

Ingredients

• 6 chicken thighs
• 400g basmati rice
• 100g zereshk (barberries)
• 1 large yellow onion, thinly sliced
• ½ tsp saffron, dissolved in 2 tbsp warm water
• 3 tbsp butter
• 2 tbsp sugar
• 1 tsp turmeric
• Salt, black pepper
• Yoghurt and herbs for serving

Method

1. 11. Brown the chicken thighs with turmeric, salt and pepper. Finish in the oven at 200°C for 25 minutes.
2. 22. Rinse the rice, boil in salted water for 6 minutes. Drain.
3. 33. Fry zereshk in butter with sugar for 2 minutes (they burn fast!).
4. 44. Place rice in a heavy-bottomed pot, drizzle saffron water. Dot butter on top.
5. 55. Steam on lowest heat with a lid and a towel under the lid for 30 minutes (tahdig!).
6. 66. Flip out the rice. Serve with chicken, zereshk, yoghurt and herbs.