Persian Zereshk Polo with Saffron Chicken

Middle-eastern · 60 min · Chicken · gluten-free, high-protein

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Ingredients

• 2 cups basmati rice
• 2 lb bone-in chicken thighs
• 1/2 cup dried barberries (zereshk)
• 1/2 tsp saffron threads
• 1 yellow onion
• 4 tbsp unsalted butter
• 1 tbsp sugar
• 1 tsp ground turmeric

Method

1. Bloom saffron in 3 tbsp hot water. Braise chicken with sliced onion, turmeric, and 1 cup water until tender, 30 minutes.
2. Rinse rice, parboil in salted water 6 minutes until edges soften, then drain.
3. Layer rice into a buttered pot, drizzle with half the saffron water, cover with a towel-wrapped lid, and steam on low 30 minutes.
4. Rinse barberries and saute in butter with sugar just 2 minutes until glossy.
5. Fluff the rice and fold the remaining saffron water through the top layer.
6. Plate the saffron rice, scatter barberries over, and serve with the chicken.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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