Sour Cherry Rice with Chicken (آلبالو پلو با مرغ)

• 450 gBasmati rice (aged basmati preferred)
• 30 gFine sea salt (for soaking water (about 2 tbsp); also Chicken: 2 tsp)
• 2.5 lWater (for boiling rice (plus more for soaking))
• 0.5 tspSaffron threads (ground and bloomed)
• 3 tbspHot water (for blooming saffron)
• 45 gUnsalted butter (divided)
• 30 gNeutral oil (about 2 tbsp; grapeseed or sunflower; also Chicken: 15 g)
• 120 gPlain yogurt (full-fat)
• 1 largeEgg yolk
• 1 tbspBrewed saffron (from recipe) (also Chicken: 2 tbsp)
• 150 gBasmati rice (parboiled, from recipe) (about 1 cup cooked; use from the parboiled batch)
• 600 gSour cherries (pitted; fresh or frozen (thawed and drained))
• 120 gGranulated sugar (adjust within 90–150 g depending on cherry tartness)
• 1 tbspRose water
• 0.25 tspGround cardamom
• 30 gSlivered pistachios (for garnish (optional))
• 25 gSlivered almonds (for garnish (optional))
• 1000 gChicken thighs, bone-in skinless (about 6 pieces)
• 300 gOnion (thinly sliced)
• 1.5 tspTurmeric
• 0.5 tspGround cinnamon
• 0.5 tspBlack pepper
• 480 mlWater or unsalted chicken stock (2 cups)
• 1 tbspLemon juice (optional; brightens the sauce)

Instructions

1. 1

   Rinse the basmati rice in cold water 5–6 times until the water runs mostly clear. Cover with plenty of cool water and stir in 30 g fine salt. Soak for 45 minutes at room temperature (or up to 2 hours). Meanwhile, grind saffron and bloom it with 3 tbsp hot water; cover and set aside to steep 15 minutes.

2. 2

   Cook the chicken: heat 1 tbsp oil in a heavy pot over medium-high. Add sliced onion and sauté 8–10 minutes until golden. Add turmeric, cinnamon, black pepper, and 1 tsp salt; stir 30 seconds. Add chicken and sear 3–4 minutes per side. Pour in 2 cups water/stock, cover, simmer on low 45–55 minutes until tender.

3. 3

   While chicken simmers, prepare the cherry layer. In a wide skillet over medium heat, combine pitted sour cherries and sugar. Cook 8–10 minutes, stirring gently, until cherries release juice and the syrup slightly thickens. Stir in rose water and cardamom for the last 30 seconds. Remove from heat and let cool 10 minutes so the cherries stay intact.

4. 4

   Bring 2.5 L water to a rolling boil in a large pot. Drain soaked rice and add to boiling water. Boil 6–8 minutes, stirring once or twice, until the grains are softened on the outside but still firm in the center. Drain immediately in a colander and rinse quickly with 1 cup cool water to stop cooking; drain well 5 minutes.

5. 5

   Make the tahdig base: in a bowl, whisk yogurt, 1 egg yolk, and 1 tbsp brewed saffron. Fold in 150 g of the drained parboiled rice (about 1 cup cooked). In a nonstick 24–26 cm pot, heat 30 g oil and 15 g butter over medium until shimmering. Spread the yogurt-rice mixture evenly on the bottom, pressing lightly.

6. 6

   Layer the rice and cherries: reduce heat to medium-low. Add a thin layer of plain parboiled rice, then spoon a layer of cherries with a little syrup. Repeat layers until finished, ending with rice. Use the handle of a spoon to poke 5–6 steam holes down to the bottom. Drizzle remaining brewed saffron and 15 g butter over the top.

7. 7

   Steam (dam): wrap the lid in a clean kitchen towel and cover the pot tightly. Cook 10 minutes over medium heat to build steam, then reduce to low and steam 45 minutes. Avoid lifting the lid. If you smell butter browning too fast, place a heat diffuser under the pot and continue steaming until grains are fully fluffy.

8. 8

   Finish the chicken sauce: when chicken is tender, uncover and simmer 8–12 minutes to reduce the cooking liquid to a glossy sauce. Stir in 2 tbsp brewed saffron and 1 tbsp lemon juice (optional) and cook 1 minute. Taste and adjust with remaining 1 tsp salt if needed. Keep warm, covered, over very low heat.

9. 9

   Serve: rest the rice off heat 10 minutes. Loosen edges with a spatula. Invert onto a platter to reveal the tahdig, or spoon rice onto a serving dish and serve tahdig separately. Top with optional slivered pistachios and almonds. Arrange saffron chicken alongside and spoon a little sauce over the pieces.