Zereshk Polo ba Morgh

Ingredients

• 400g basmati rice
• 2 tbsp salt for the rice water
• 4 chicken leg quarters, or 8 thighs
• 2 onions, sliced
• 3 tbsp sunflower oil
• 1 tsp ground turmeric
• 0.5 tsp ground cinnamon
• 1 tbsp tomato paste
• 300ml chicken stock
• Juice of half a lemon
• Large pinch saffron threads, about 0.5g
• 4 tbsp hot water for the saffron
• 80g dried barberries (zereshk)
• 50g butter
• 1 tbsp caster sugar
• 3 tbsp slivered pistachios and almonds
• 1 tbsp plain yogurt for the tahdig
• Salt and black pepper

Before you cook

• Rinse the rice until the water runs clear and soak it in salted cold water for at least one hour.
• Grind the saffron with a pinch of sugar and steep in the 4 tbsp hot water.
• Pick over the barberries, rinse them in cold water twice, and soak them for 15 minutes.
• Season the chicken pieces all over with salt and pepper.
• Slice the onions thinly.

Steps

1. Heat 2 tbsp of the oil in a heavy casserole over medium-high heat.
2. Brown the chicken skin side down for 6 minutes until deeply coloured, then turn and brown the other side for 3 minutes.
3. Lift the chicken out and set it aside.
4. Cook the sliced onions in the same pot for 12 minutes until soft and golden.
5. Stir in the turmeric, cinnamon and tomato paste and fry for one minute.
6. Return the chicken to the pot, pour in the stock and half the saffron liquid, and bring to a simmer.
7. Cover and cook gently for 45 minutes, until the chicken is falling from the bone.
8. Stir the lemon juice through the sauce and keep it warm.
9. Bring a large pot of water to a rolling boil with the 2 tbsp salt.
10. Drain the rice, tip it into the boiling water, and cook for 5 to 7 minutes until the grains are soft outside and firm in the middle.
11. Drain the rice and rinse it briefly under lukewarm water.
12. Mix two large spoonfuls of the drained rice with the yogurt and 1 tbsp of the saffron liquid in a bowl.
13. Heat the remaining oil and half the butter in the empty rice pot until hot.
14. Spread the yogurt rice evenly over the base to make the tahdig layer.
15. Mound the rest of the rice on top in a pyramid and poke five steam holes down through it.
16. Wrap the lid in a tea towel, clamp it on, and steam over the lowest heat for 45 minutes.
17. Melt the remaining butter in a small pan over low heat.
18. Drain the barberries, add them with the sugar, and cook for 2 minutes only, stirring, until they swell and turn glossy.
19. Take the barberries off the heat before they scorch, as they burn in seconds.
20. Pile the rice onto a platter, pour the remaining saffron liquid over one section, and scatter the barberries and nuts over the top.
21. Break the tahdig free from the pot and serve it in shards alongside the chicken.