Zereshk E Polow

Ingredients

• Pistachios - 1/4 cup, chopped (for garnish)
• Water - 4 cups
• Salt - To taste
• Turmeric - 1 teaspoon
• Onion - 1, finely chopped
• Butter - 4 tablespoons
• Saffron threads - 1/2 teaspoon
• Barberries - 1 cup
• Chicken thighs - 4, bone-in and skin-on
• Basmati rice - 2 cups

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large pot, bring water to a boil. Add salt and the soaked rice. Cook for 5-7 minutes until the rice is parboiled. Drain and set aside.
3. In a separate pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until golden brown.
4. Add the chicken thighs to the pot with the onions. Sprinkle with turmeric and season with salt. Cook until the chicken is browned on all sides.
5. Add water to the pot, cover, and simmer for 30 minutes or until the chicken is cooked through.
6. In a small bowl, dissolve saffron threads in 2 tablespoons of hot water.
7. In a separate pan, melt the remaining 2 tablespoons of butter. Add the barberries and sauté for 2-3 minutes.
8. Add the saffron water to the barberries and stir well. Remove from heat.
9. In a large non-stick pot, layer the parboiled rice, chicken, and barberries mixture. Repeat the layers until all ingredients are used, ending with a layer of rice on top.
10. Cover the pot with a clean kitchen towel and then with a lid. Cook over low heat for 30-40 minutes until the rice is fully cooked and fluffy.
11. Gently fluff the rice with a fork before serving. Garnish with chopped pistachios.
12. Serve Zereshk e Polow hot and enjoy!