Description
Prepare a classic Persian main course featuring chicken cooked in a saffron-infused sauce served over fluffy rice studded with tart barberries.
Ingredients
Scale
- 2 lbs chicken pieces (bone-in or boneless thighs/breasts)
- 1 large onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon turmeric powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon saffron threads, crushed and bloomed in 3 tablespoons hot water
- 1/2 cup chicken broth
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1 cup basmati rice
- 2 cups water (for rice)
- 1 tablespoon butter (for rice)
- 1/2 cup dried barberries (zereshk)
- 1 tablespoon sugar
- 1 tablespoon oil (for barberries)
Instructions
- Season the chicken pieces with salt, pepper, and turmeric.
- Heat olive oil in a large pot or Dutch oven over medium heat. Brown the chicken pieces on all sides, then remove and set aside.
- Add the sliced onion to the pot and cook until soft, about 5 minutes.
- Stir in the tomato paste and cook for 1 minute.
- Return the chicken to the pot. Add the bloomed saffron water and chicken broth. The liquid should mostly cover the chicken.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 45 to 60 minutes, or until the chicken is tender.
- While the chicken cooks, prepare the rice: Rinse the basmati rice several times until the water runs clear.
- Boil 2 cups of water in a separate saucepan, add the rinsed rice, and cook uncovered for 7-10 minutes until the grains are slightly tender but still firm in the center. Drain well.
- Steam the rice: Return the drained rice to the pot. Place a clean kitchen towel over the pot opening, cover with the lid, and cook on very low heat for 30 minutes to steam.
- Prepare the barberries: Gently rinse the barberries. Heat 1 tablespoon of oil in a small pan. Add the barberries and sugar. Cook for 2 minutes, stirring constantly, until the berries plump slightly. Do not overcook or they will burn.
- To serve, fluff the steamed rice with a fork. Mix about 1/4 cup of the cooked rice with the saffron liquid from the chicken pot to create yellow rice.
- Arrange the white rice on a platter, top with the saffron rice, place the chicken pieces on top, and garnish generously with the sautéed barberries.
Notes
- To bloom saffron, crush the threads between your fingers and steep them in a small amount of hot (not boiling) water for 10 minutes.
- For a richer flavor, you can add 1/4 cup of slivered almonds or walnuts during the last 15 minutes of the chicken’s simmering time.
- If you prefer a thicker sauce for the chicken, remove the lid for the last 15 minutes of cooking to allow some liquid to evaporate.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving (approx. 1 chicken piece and 1 cup rice)
- Calories: 550
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 50
- Cholesterol: 150