Zereshk Polo ba Morgh

Ingredients

• For the rice:
• 400g aged basmati rice
• 3 tbsp fine salt, divided
• ½ tsp saffron threads, ground and steeped in 3 tbsp hot water
• 50g unsalted butter, melted
• 4 tbsp sunflower oil
• 2 tbsp full-fat plain yoghurt
• For the barberries:
• 60g dried barberries (zereshk)
• 20g unsalted butter
• 1½ tbsp caster sugar
• For the saffron chicken:
• 1.2kg chicken thighs and drumsticks, skin on
• 2 large onions, thinly sliced
• 3 tbsp sunflower oil
• 1 tsp ground turmeric
• 1 tbsp tomato purée
• ¼ tsp saffron threads, ground and steeped in 2 tbsp hot water
• 2 tbsp lemon juice
• Salt and black pepper

Method

1. Wash the 400g basmati rice in a large bowl, changing the water 5-6 times until it runs almost clear. Cover with fresh cold water, stir in 1 tbsp salt and soak for at least 2 hours, or overnight.

2. Grind the saffron threads to a fine powder in a mortar (a pinch of sugar helps), then stir in the hot water and leave to bloom for at least 15 minutes.

3. Heat the oil in a wide casserole and brown the chicken in batches for 5 minutes per side. Remove and set aside. Add the onions to the pot and fry for 12-15 minutes until golden, then stir in the turmeric and tomato purée for 1 minute.

4. Return the chicken to the pot with 250ml water, 1 tsp salt and pepper. Cover and simmer gently for 50-60 minutes until very tender. Stir in the ¼ tsp saffron water and the lemon juice for the final 10 minutes and let the sauce reduce until thick.

5. Meanwhile, rinse the barberries well and soak them in cold water for 5 minutes, then drain. Melt the butter in a small pan, add the barberries and sugar and stir for 1-2 minutes until plump and glossy. Do not let them burn. Set aside.

6. Bring 3 litres of water and 2 tbsp salt to a rolling boil in a large non-stick pot. Drain the soaked rice, add it to the water and boil for 5-7 minutes, stirring gently once or twice, until the grains have lengthened and are soft on the outside but still slightly firm in the centre. Drain in a large sieve and rinse briefly with lukewarm water.

7. Heat the oil and half the butter in a non-stick pot. Mix the yoghurt with 2 tbsp saffron water and a large spoonful of rice, spread over the base and press flat. Spoon in the remaining rice in layers, scattering about a third of the barberries between the layers, and form a mound. Make 5-6 holes with a spoon handle.

8. Mix the remaining butter with 3 tbsp water and drizzle over the rice. Wrap the pot lid in a clean tea towel and cover the pot tightly. Cook over medium-high heat for 10 minutes until steam escapes around the lid, then reduce to the lowest heat and steam for 40 minutes without lifting the lid.

9. Stand the base of the pot in 2cm of cold water in the sink for 2 minutes to loosen the tahdig. Spoon the rice onto a warm platter, lifting it gently without pressing, then break the tahdig into pieces and serve alongside. Dress the rice with the remaining barberries and a little saffron rice, and serve with the chicken and its sauce.