Zereshk Polo ba Morgh (Barberry Rice with Saffron Chicken)

Instructions

1. Heat the 3 tbsp oil in a wide pot over medium heat and cook the onions for 10 to 12 minutes, until deep golden. Stir in the turmeric, then add the chicken and brown for 3 to 4 minutes per side.
2. Add the salt, pepper, tomato paste, half of the saffron water, the lemon juice and hot water. Cover and simmer on low heat for 40 to 45 minutes, until the chicken reaches 74°C (165°F) and the sauce has reduced to a thick gravy.
3. Meanwhile, rinse the rice until the water runs clear and soak it in water with 1 tbsp of the salt for 30 minutes. Boil the 3 liters of water with the remaining salt, add the drained rice and boil 6 to 8 minutes, until almost tender. Drain and rinse with lukewarm water.
4. Heat 3 tbsp of the oil with 2 tbsp water in a non-stick pot. Spoon in the rice in a mound, poke steam holes, drizzle with the last 1 tbsp oil, cover with a towel-wrapped lid and cook on medium-high for 8 minutes, then on the lowest heat for 45 minutes.
5. Rinse the barberries in a bowl of cold water, lifting them out of any grit, and drain well. Melt the butter in a small pan over low heat, add the barberries and sugar and stir for 1 to 2 minutes until plump and glossy. Do not let them brown.
6. Stir 1 tbsp of the remaining saffron water into the barberries and remove from the heat at once. Mix a few spoonfuls of cooked rice with the last saffron water to make a golden garnish.
7. Pile the rice on a platter and scatter with the barberries, saffron rice and nuts. Break the tahdig into pieces and serve with the chicken and its sauce on the side.

Tips

• Dried barberries are sold in Persian and Middle Eastern shops. If you cannot find them, rinse unsweetened dried cranberries, toss them with a little lemon juice and use only 1 tbsp sugar.
• Barberries burn fast, so keep the heat low and have the saffron water ready before they go in the pan. Boneless chicken thighs also work and cut the stewing time to about 30 minutes.