Zereshk polo ba morgh

Method

Infuse the saffron threads in hot water and set aside. Heat oil in a large pot, brown the chicken with half the sliced onions, cardamom, cinnamon and bay leaf until golden, then season with salt, pepper and turmeric. Cover and simmer for 25 minutes until chicken is cooked through. In a separate pan, fry the remaining onions in butter until deeply caramelised, then toss in the barberries and cook for 2 minutes. Rinse and parboil the rice with salt until half-cooked, then layer it over the chicken, pour the saffron water over the rice, and dot with remaining butter. Cover tightly and cook on low heat for 20 minutes until the rice is tender and fluffy. Serve the chicken on a bed of rice, garnished with the caramelised onion and barberry mixture.