A great Persian classic: fluffy basmati rice scented with saffron, bright and tart barberries, and chicken simmered in a sweet onion, turmeric, and tomato sauce. The contrast between the buttery rice, the slightly sweet-and-tart zereshk, and the golden sauce provides all the charm of the dish.
Ingredients
- 4 pieces Free-range chicken thighs
- 350 g Basmati rice
- 70 g Dried barberries (zereshk)
- 2 pieces Yellow onions
- 2 cloves Garlic
- 2 tbsp Tomato paste
- 1/2 tsp Saffron threads
- 1 tsp Ground turmeric
- 1 pinch Ground cinnamon
- 2 tbsp Granulated sugar
- 60 g Unsalted butter
- 5 tbsp Sunflower oil
- 1 piece Waxy potato
- to taste Fine salt
- to taste Ground black pepper
- as needed Water
Method
- Rinse the rice in several changes of cold water until the water runs almost clear, then let it soak with salt while the chicken starts; the grains should become more opaque and slightly brittle to the touch.
- Crush the saffron with a pinch of sugar, drizzle with a little very hot water, and let steep; the liquid should turn a deep orange color and release a distinct floral aroma.
- Brown the chicken pieces in a Dutch oven with oil, skin-side down first, until a well-colored surface and a roasted aroma are achieved; set aside without washing the Dutch oven.
- In the same Dutch oven, melt the sliced onions until golden and soft, add the garlic, turmeric, cinnamon, tomato paste, salt, and pepper, then stir until the tomato paste darkens and catches slightly.
- Return the chicken to the sauce, add water to partially cover, cover with a lid, and simmer over low heat until the meat is tender and the sauce becomes glossy, reduced, and coats the back of a spoon.
- Cook the soaked rice in a large pot of boiling salted water until the outside of the grains is tender but the center still resists slightly to the bite, then drain gently.
- Oil the bottom of a pot, line with thin slices of potato, mound the rice in a dome on top, drizzle with a little melted butter and steeped saffron, cover with a clean kitchen towel under the lid, and let steam over very low heat until the steam perfumes the rice and the bottom begins to crisp.
- Quickly rinse the barberries, dry them, then sauté very briefly in butter with the sugar and a little saffron; they should become glossy and stay plump, without blackening.
- Take a portion of the rice, mix it with the saffron zereshk, plate the rest of the rice on a serving dish, top with the colored berry rice, serve the chicken on the side or around it with its sauce, and detach the crispy tahdig to present it separately.
Nutrition
Per serving
- Energy
- 695 kcal
- Protein
- 11.78 g
- Carbohydrate
- 80.94 g
- Fat
- 35.18 g
- Fibre
- 2.74 g
- Calcium
- 13.6 mg
- Iron
- 1.04 mg
- Magnesium
- 12.26 mg
