Description
A classic Persian main course featuring chicken cooked in a saffron-infused sauce served over fluffy rice studded with tart dried barberries.
Ingredients
Scale
- 2 lbs chicken pieces (bone-in or boneless thighs)
- 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 teaspoon sugar
- 1 cup dried barberries (zereshk)
- 2 tablespoons butter
- 1/4 cup slivered almonds (optional)
- 3 cups basmati rice
- 6 cups water for boiling rice
- Salt to taste
Instructions
- Season the chicken pieces generously 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 softened, about 5 minutes.
- Stir in the tomato paste and cook for 1 minute.
- Return the chicken to the pot. Add the bloomed saffron water, chicken broth, sugar, and salt. Bring the liquid to a simmer.
- Cover the pot, reduce heat to low, and let the chicken simmer gently for 45 to 60 minutes, or until fully cooked and tender.
- While the chicken cooks, prepare the rice: Rinse the basmati rice several times until the water runs clear. Boil 6 cups of water in a separate pot, add the rice, and cook for 7-9 minutes until al dente. Drain the rice immediately.
- In a small skillet, melt the butter over medium heat. Add the barberries and slivered almonds (if using). Sauté briefly, about 1 minute, stirring constantly to prevent burning. Remove from heat.
- To serve, spread a layer of cooked rice on a platter. Top with the cooked chicken pieces and spoon the saffron sauce over everything. Sprinkle the barberry and almond mixture over the rice.
Notes
- To bloom saffron, crush the threads finely and steep them in a small amount of hot (not boiling) water for at least 10 minutes before use.
- For a crispier rice bottom (tahdig), place a thin layer of butter or oil and a few spoonfuls of rice at the bottom of the pot before layering the rest of the rice for steaming.
- You can add a squeeze of fresh lemon juice to the sauce near the end of cooking for brightness.
- Prep Time: 20 min
- Cook Time: 70 min
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving (approx. 1 chicken piece and 3/4 cup rice)
- Calories: 550
- Sugar: 8
- Sodium: 450
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 38
- Cholesterol: 110