"زرشک پلو و ساالد شیرازی" By Sophia Ruser

After tasting Persian cuisine, it is clear why saffron is worth more than its weight in gold. Just like my Persian grandma, it is simple and sophisticated, without any frivolity. Cooking alongside her has allowed me to put flavor and love into words, continuing generational traditions one meal at a time.

This recipe is a classic Persian dish served at any event, from an intimate dinner party to a wedding. The sweet yet tart flavor of the barberries, or زرشک ,compliments the lemony chicken broth and fresh salad Shirazi, while the golden color of the rice and tahdig brighten the plate and ready the palate.

Serves 6 People

Ingredients

2 lbs basmati rice
3 tablespoons of extra virgin olive oil (or cooking oil of your choice)
1 teaspoon of saffron
8 ounces of barberries
2 tablespoons of unsalted butter
1 tablespoon of white sugar
6 bone-in chicken thighs or legs
1 small white onion, diced into 1 inch pieces
2 tablespoons of fresh lemon juice
1 teaspoon of turmeric
Salt and pepper to taste

Directions

Rinse and drain the rice under cold water, several times, until the water is clear.
Place the rice in a large bowl and cover just to the top with water. Add a pinch of salt and let the rice sit for 20 minutes.
Bring a large pot of water with a pinch of salt to boil.
Drain the water from the rice. Add the rice to the boiling pot of water.
Let the rice boil for 10 minutes until it is no longer gritty, and drain it in a strainer.
Get a nonstick pot, and add 3 tablespoons of extra virgin olive oil and half a teaspoon of saffron (زعفران ). Stir it until fully combined.
Add the drained rice to the nonstick pot. Make sure the rice is not flat across, and instead forms a hill shape, covering the base of the pot.
Turn the heat on high for one minute. Decrease the heat to medium low, and allow the rice to cook for 45 minutes.
While the rice is cooking, add the chicken, water, turmeric, white onion, lemon juice, and salt and pepper to a small pot and bring to a boil. This makes the chicken broth. (مرغ آب(.
Once the broth has begun to boil, decrease the heat to medium low and let the chicken simmer for 30 minutes.
Wash the barberries under cold water, checking for small rocks in the fruit.
In a small pan, add the butter and turn the heat to medium.
Once the butter is melted, add the rinsed barberries (زرشک (and the sugar and stir. Cook for one minute.
Boil a cup of water. Add 2 teaspoons of the boiling water to a small cup. Stir in the remainder of the saffron.
Once the rice is cooked, take 1 cup of the rice out and mix it with the saffron water and the cooked barberries.
Take the remainder of the rice on a platter, leaving the crispy rice (تهدیگ (at the bottom of the pan. Add the cooked chicken and broth to the rice. Then, add the saffron and barberry rice on top of the chicken to cover it.
Flip the rice pan over and gently remove the crispy rice from the bottom of the pan. Plate on a round dish.

Zereshk Polo (Rice with Barberries and Chicken)