Zereshk Polo with Persian Saffron Chicken

                                                                                                                 Zereshk Polo, a quintessential Persian dish, is a delightful combination of tart barberries, fluffy saffron-infused rice, and succulent chicken. This traditional Iranian recipe is not only a feast for the taste buds but also a visual delight, with its vibrant colors and aromatic flavors that encapsulate the essence of Persian cuisine. The dish is often served during special occasions and family gatherings, symbolizing warmth, hospitality, and a rich culinary heritage.

Ingredients

For the Zereshk Polo (Barberry Rice):

• 2 cups basmati rice
• 1 cup dried zereshk (barberries)
• 2 tablespoons butter
• 1 tablespoon sugar
• 1/2 teaspoon saffron threads, crushed and dissolved in 2 tablespoons hot water
• 1/4 cup slivered almonds or pistachios (optional)
• 1/4 cup sliced carrots (optional)
• Salt to taste

For the Persian Saffron Chicken:

• 4 chicken thighs or breasts
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon saffron threads, crushed and dissolved in 2 tablespoons hot water
• 1 teaspoon turmeric
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup water

Instructions

Preparing the Zereshk Polo:

1. Rinse and Soak Rice: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in salted water for at least 30 minutes.
2. Cook the Rice: Bring a large pot of water to a boil, add the soaked rice, and cook for about 7-10 minutes until the grains are tender but not fully cooked. Drain the rice and set aside.
3. Prepare Barberries: In a small saucepan, melt the butter over medium heat. Add the barberries and sugar, stirring gently until the barberries are plump and the sugar has dissolved. Add the dissolved saffron and mix well. If using, add the slivered almonds or pistachios and sliced carrots for added texture and color.
4. Layer the Rice: In a large pot, layer the parboiled rice with the barberry mixture. Start with a layer of rice, followed by a layer of the barberry mixture, and repeat until all ingredients are used. Cover the pot and cook on low heat for about 30-40 minutes, allowing the rice to steam and fully cook.