Zereshk Polo Morgh

🔥 Prep

• Cut the 700 g chicken thighs into bite‑sized pieces (about 3 cm cubes) and pat dry.
• Peel and finely chop the 2 yellow onions.
• Peel and mince the 4 garlic cloves.
• Rinse the 300 g basmati rice under cold water until water runs clear, then soak in water for 20 minutes; drain.
• Measure 2 tbsp butter and 2 tbsp olive oil; keep separate.
• Dissolve the 0.5 tsp saffron threads in 2 tbsp hot water; set aside.
• Rinse the 80 g dried barberries, drain, and set aside.
• Measure the 1 tbsp sugar, 2 tbsp lemon juice, 2 tbsp tomato paste, 1 tsp turmeric powder, 2 tsp salt, and 0.5 tsp black pepper into small bowls.
• Roughly chop the 25 g slivered pistachios and 25 g slivered almonds (if not already slivered) and set aside for garnish.

🔥 Cook

• 1. Heat 1 tbsp olive oil and 1 tbsp butter in a large pot over medium-high heat; add the chicken pieces and sear for 5‑6 minutes until golden brown on all sides; remove and set aside.
• 2. In the same pot, add the remaining 1 tbsp olive oil and 1 tbsp butter; reduce heat to medium and add the chopped onions; sauté for 4‑5 minutes until translucent.
• 3. Add the minced garlic and cook for 30 seconds until fragrant.
• 4. Stir in the 2 tbsp tomato paste, 1 tsp turmeric powder, and the measured salt and pepper; cook for 1 minute to develop flavor.
• 5. Return the chicken to the pot, pour in the 600 ml water, 2 tbsp lemon juice, and 1 tbsp sugar; bring to a boil over high heat, then reduce to low and simmer covered for 25‑30 minutes until chicken is tender and sauce thickens.
• 6. While the chicken simmers, prepare the rice: In a separate pot, bring 4 cups (960 ml) water to a boil over high heat, add a pinch of salt, then add the drained soaked rice; cook for 6‑8 minutes until par‑cooked (al dente); drain.
• 7. Return the drained rice to the pot, drizzle with the saffron water (from step prep), and gently fluff; cover and steam over lowest heat for 15‑20 minutes to finish cooking.
• 8. In a small skillet, melt 1 tbsp butter over medium-low heat, add the rinsed barberries and the remaining 1 tbsp sugar; sauté for 2‑3 minutes until barberries plump and glossy; set aside.
• 9. In the same skillet, toast the chopped pistachios and almonds over low heat for 2‑3 minutes, stirring frequently, until fragrant and lightly golden; set aside.
• 10. To assemble, spread a layer of saffron‑infused rice on a serving platter, top with the chicken and its sauce, then scatter the sautéed barberries and toasted nuts over the rice.

🔥 Serve

• Garnish with extra saffron threads and a lemon wedge.
• Serve hot alongside warm flatbread or lavash and a side of fresh herbs (e.g., chopped parsley or cilantro).
• Pair with a simple salad of cucumber, tomato, and red onion tossed in lemon juice and olive oil.