Zereshk Polo ba Morgh: saffron chicken with barberry rice

Ingredients and method

Ingredients

• 1 1/2 pounds skinless bone-in chicken thighs, fresh or safely thawed
• 2 US cups dry white basmati rice, rinsed and drained
• 4 US cups water for the no-soak absorption rice, measured separately from rinse water
• 2 tablespoons vegetable oil for the rice
• 1 medium yellow onion, thinly sliced
• 1 bell pepper, cut into large chunks
• 2 medium carrots, cut into small coins
• 3 tablespoons vegetable oil for chicken and vegetables, divided
• 3 tablespoons tomato paste
• 1 1/2 US cups water for the chicken sauce
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon kosher salt for sauce plus more to taste
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon finely ground saffron threads, bloomed in 2 tablespoons hot water, divided between chicken and rice
• 3 tablespoons dried unsweetened red zereshk barberries, picked over and rinsed, not sweetened cranberries
• 1 tablespoon vegetable oil for the barberries
• 1 tablespoon water for the barberries
• 1 tablespoon granulated sugar for the berries (reduce only after tasting your berry product)
• Additional salt to finish the rice, starting with 1/2 teaspoon

Method

1. Pick over the dried barberries for stems or grit, rinse briefly and drain them well; keep cold until sauté time. Rinse basmati rice and drain. Slice onion and vegetables on a board separate from raw poultry.
2. Bloom ground saffron by stirring it into the measured two tablespoons of hot water and set it aside. In a small saucepan heat one tablespoon of the three tablespoons chicken/vegetable oil with turmeric, tomato paste, sauce salt and pepper. Stir to deepen tomato color without burning, then add one-and-a-half cups water and simmer briefly until smooth; set aside.
3. Heat the remaining two tablespoons chicken/vegetable oil in a wide skillet with a lid. Sear the skinless thighs on both sides, then lift them onto a dish reserved for the partly cooked chicken. Stir the onion, pepper and carrots in the pan for a few minutes. Return the chicken, pour in the tomato sauce and add half of the saffron liquid. Wash the partly cooked chicken dish before reusing it.
4. Bring the skillet to a simmer, reduce heat, cover and cook until vegetables are tender and the thickest chicken piece measures 165°F (74°C) away from the bone. Begin checking after approximately 40 minutes, not as a guaranteed safety endpoint. Add a little water if the sauce becomes dry before chicken is fully cooked.
5. While the chicken simmers, combine the drained, unsoaked rice, four US cups water and 1/2 teaspoon salt in a heavy pot. Bring to a boil and stir in the two tablespoons rice oil. Lower to a controlled simmer, uncovered, until standing water disappears and steam holes appear. Turn the heat low and cover with a close-fitting lid. Begin checking tenderness after 10–15 minutes, continuing gently as needed. Do not let a dry pot scorch or put a loose cloth near the burner.
6. Shortly before serving, put the drained barberries, their measured tablespoon water, oil and sugar into a very small skillet. Warm on low heat, stirring briefly just until the berries plump and shine. Do not fry to dark or treat the berries as long-simmering stew ingredients; they scorch rapidly.
7. Fluff the rice and lift a few spoonfuls into a small bowl. Stir the remaining saffron liquid gently into that rice for a golden accent. Plate the white rice, scatter golden grains and glossy barberries on top, and add chicken and some tomato sauce beside it. Refrigerate both rice and chicken leftovers promptly in separate shallow containers.