Zereshk Polo

Name: Zereshk Polo
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 1 serving
Cuisine: Persian
Ingredients: 80 g basmati rice; 2 tsp salt; 0.25 tsp saffron threads; 1 bone-in chicken thigh; 0.5 small onion; 1 tsp sunflower oil; 1 tsp tomato purée; 0.25 tsp ground turmeric; black pepper; 15 g dried barberries (zereshk); 12 g butter; 1 tsp caster sugar; 1 tbsp slivered pistachios; 150 ml hot water; 2 tbsp boiling water

Persian saffron-steamed basmati rice studded with tart barberries, served with a golden turmeric-and-saffron braised chicken thigh and a crisp buttery tahdig.

Lunch & dinner 25g+ protein

85 min20 prep · 65 cookMedium692 kcalper serving

Method

Rinse 80 g of basmati in several changes of cold water until it runs clear, then cover with fresh cold water, stir in 1 tsp of the salt and leave to soak for 30 minutes. Meanwhile grind 0.25 tsp of saffron threads to a fine powder in a mortar and steep in 2 tbsp of boiling water in a small cup; leave to bloom to a deep orange.
Heat 1 tsp of sunflower oil in a small saucepan over medium-high heat and brown 1 chicken thigh on both sides for about 4 minutes. Push it aside, add 0.5 small finely sliced onion and soften for 5 minutes, then stir in 0.25 tsp of turmeric and 1 tsp of tomato purée and fry for 1 minute until the purée darkens.
Pour in 150 ml of hot water, season with a good pinch of the remaining salt and black pepper, cover and simmer gently for 35 minutes, turning the thigh once, until the meat is falling from the bone and the sauce has reduced and glossed. Stir in 1 teaspoon of the saffron water and keep warm.