Zereshk Polo

Ingredients

• 1½ lbricePersian rice, rinsed and soaked in salted water
• 4chickenthighs or breast
• 2⅛ ozbarberriesdried, thoroughly rinsed
• 1onionlarge, sliced
• 2 clovesgarlicchopped
• 2 tbsptomato pastefor the sauce, fried briefly
• ½ tspsaffronground, steeped in hot water; for chicken, rice and barberries
• 2⅛ ozbutterfor barberries and rice
• 4 tbspoilfor frying and the pot base
• 2⅛ cupswaterhot, for braising the chicken
• 1 tspturmeric
• 1 tspblack pepperground
• saltto taste, also for soaking and cooking water
• 2 tbspsugarsoftens the tartness of the barberries
• 1 tbsplemon juicefor marinade or sauce
• 2 tbsppistachiosfor garnish
• 2 tbspalmondsfor garnish
• 1potatosliced for the crust (tahdig) (optional)
• 1cinnamonsmall piece, braised in the sauce (optional)
• 1 tsprose wateradded to the barberries (optional)

Method

1. Steep the ground saffron in a few tablespoons of hot water (saffron water).
2. Pat the chicken pieces dry and rub them with salt, black pepper, turmeric, a little saffron water and, if you like, some of the lemon juice. Cover and leave in the fridge for at least 30 minutes.
3. Meanwhile, wash the rice several times in cold water until the water runs clear, then leave it to soak in salted water for anywhere from 30 minutes to 2 hours.
4. Fry the sliced onion in some of the vegetable oil until golden brown, then add the garlic and fry it briefly. Add the chicken pieces and brown them on all sides. Stir in the tomato paste and let it fry in the oil until its raw taste has gone.
5. Pour in the hot water with a little saffron water, and add a small piece of cinnamon stick if you are using it. Cover and braise over low heat for 75 to 120 minutes, until the chicken is tender and the sauce has thickened. Remove the cinnamon stick. Finish by stirring in the remaining lemon juice and seasoning with salt.
6. Bring a large pot of salted water to the boil, add the drained rice and parboil for 7 to 10 minutes, until the grains are soft on the outside but still firm at the centre. Tip into a sieve to drain.
7. Cover the base of the pot with vegetable oil and a little butter and, if you like, line it with potato slices for the tahdig. Heap the rice loosely over the top in a pyramid, then use the handle of a wooden spoon to poke a few holes down to the bottom.
8. Wrap the lid in a cloth, set it on the pot and steam the rice over low heat for about 45 minutes. Towards the end, mix some of the saffron water with melted butter and drizzle it over the rice.
9. Rinse the barberries thoroughly, soak them briefly if needed and drain them well. Toss them in the rest of the butter over low heat for a moment, add the sugar, a little saffron water and, if you like, a touch of rose water, then take them off the heat straight away so they don't turn bitter.
10. Colour a portion of the rice golden with the remaining saffron water. Spread the white rice on a platter and scatter the saffron rice, barberries, slivered pistachios and almonds over it. Lay the chicken and its sauce alongside, and serve the tahdig in pieces.

Tips and variations

The chicken can also be marinated for longer, with orange juice for instance, and fried separately before it goes into the sauce; a piece of cinnamon in the sauce takes away the typical chicken smell. Instead of potato slices, the tahdig can be made with lavash bread or saffron rice, and some cooks pour a little water mixed with oil over the rice at the start of steaming. The nuts can be toasted briefly together with the barberries. Chips on the side are a welcome addition for anyone who wants them.