Ingredients:
4 bone-in, skin-on chicken thighs or drumsticks
1 ½ cups basmati rice
1 cup barberries (zereshk), rinsed and soaked
1 large onion, finely chopped
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground saffron, dissolved in 2 tablespoons hot water
2 tablespoons tomato paste
3 tablespoons butter
2 tablespoons sugar
Salt and pepper to taste
3 tablespoons vegetable oil
Optional: slivered almonds or pistachios for garnish
Directions:
Rinse the rice in cold water several times until the water runs clear. Soak in water with a pinch of salt for at least 30 minutes.
In a large skillet or Dutch oven, heat 2 tablespoons oil over medium heat. Add the onions and sauté until golden.
Add the chicken pieces, turmeric, cinnamon, salt, and pepper. Sear the chicken until lightly browned on both sides.
Stir in the tomato paste and 1 cup of water. Cover and simmer on low heat for 30–40 minutes until the chicken is cooked through and the sauce thickens slightly.
In a separate pot, bring water to a boil. Add the soaked rice and cook for about 5–7 minutes, or until al dente. Drain and rinse under cold water.
In a large nonstick pot, add 1 tablespoon of oil and a spoonful of rice to form the crispy tahdig layer. Layer the remaining rice gently over top. Cover with a clean kitchen towel and the lid, and steam on low heat for 30–40 minutes.
While the rice steams, melt butter in a small pan. Add barberries and sugar, and sauté for 2–3 minutes until they plump up. Be careful not to burn them.
To serve, mound the rice on a platter, drizzle with saffron water, and top with sautéed barberries. Serve chicken and its sauce on the side or nestled into the rice. Garnish with slivered nuts if desired.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes
Kcal: 540 kcal | Servings: 4 servings
