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Name: Zereshk Polo ba Morgh
Total time: 1 h 45 min
Yield: Serves 4
Cuisine: Iran
Ingredients: 400 g basmati rice; 800 g bone-in chicken thighs; 80 g dried barberries; 1 onion; 0.5 g saffron threads; 60 g unsalted butter; 3 tbsp neutral oil; 3 tbsp plain yogurt; 1 tbsp sugar; 1 tsp ground turmeric; 2 tsp salt; 1.5 L boiling water

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Iran1 h 45 minServes 4já preparado

Zereshk Polo ba Morgh

زرشک پلو با مرغ · Zereshk Polo bā Morgh

Ingredientes12

basmati rice400 g
bone-in chicken thighs800 g
dried barberries80 g
onion1
saffron threads0.5 g
unsalted butter60 g
neutral oil3 tbsp
plain yogurt3 tbsp
sugar1 tbsp
ground turmeric1 tsp
salt2 tsp
boiling water1.5 L

grãocarnefrutalegumetempero e molholaticínios e ovooutros

Modo de preparo

Rinse the rice until the water runs clear, then soak it in salted water for 30 minutes. Bloom the saffron in 3 tbsp hot water.
Slice the onion and brown it in the oil. Add the chicken, turmeric, and 1 tsp salt, then cook until the chicken is golden and just cooked through. Set aside and keep warm.
Bring the boiling water to a rolling boil with the remaining salt. Drain the rice and parboil it for 6–8 minutes until the grains are soft outside but still firm inside, then drain.
Melt 20 g butter in a heavy pot. Mix a ladle of rice with the yogurt and a little saffron water and spread it over the base. Mound the rest of the rice on top, poke a few steam holes, and drizzle with 20 g melted butter.
Cover the lid with a clean cloth, steam the rice over low heat for 40–45 minutes until fluffy and a golden crust forms.
Rinse and drain the barberries. Gently sauté them in the remaining butter with the sugar for 1–2 minutes, then stir in a little saffron water.
Fluff the rice and fold in most of the barberries. Serve the rice with the chicken, remaining barberries, and saffron liquid on top.