Zereshk Polo (زرشک پلو) — Persian Barberry Rice with Chicken

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 18 gFine sea salt (divided (for soaking water and seasoning))
• 2500 mlWater (for parboiling rice (plus more for soaking))
• 0.5 tspSaffron threads (finely crushed)
• 60 mlHot water (about 70–80°C to bloom saffron)
• 1200 gChicken thighs, bone-in and skinless (about 6 pieces)
• 250 gYellow onion (thinly sliced)
• 45 mlNeutral oil (divided (for searing and rice steaming))
• 30 gTomato paste (about 2 tbsp)
• 2 tspGround turmeric
• 1 tspGround black pepper
• 120 gDried barberries (rinsed quickly and drained well)
• 45 gUnsalted butter
• 12 gGranulated sugar (about 1 tbsp; adjust to barberry tartness)
• 30 mlSaffron water (from bloomed saffron) (about 2 tbsp, for barberries)
• 120 gPlain yogurt (for tahdig base)
• 1 largeEgg yolk

Instructions

1. 1

   Soak the rice: rinse basmati 5–7 times until the water is mostly clear. Cover with plenty of cool water and dissolve 10 g of the salt into the soaking water. Soak 45 minutes at room temperature (or up to 2 hours). Meanwhile, crush saffron and steep it in 60 ml hot water (70–80°C) for 15 minutes.

2. 2

   Cook the chicken: heat 30 ml oil in a wide pot over medium-high heat. Add sliced onion and cook 8–10 minutes until golden. Add turmeric and black pepper; stir 30 seconds. Add chicken and sear 3–4 minutes per side. Stir in tomato paste and cook 1 minute, then add 480 ml water and 8 g salt. Cover and simmer gently 35–45 minutes until tender.

3. 3

   Parboil the rice: bring 2500 ml water to a rolling boil in a large pot. Add the drained rice and cook 6–8 minutes, stirring once or twice, until the grains are elongated but still firm in the center. Drain immediately in a colander and rinse briefly with 250 ml cool water to stop cooking and remove excess surface starch.

4. 4

   Make the tahdig base: in a bowl, mix yogurt, egg yolk, and 2 tbsp (about 120 g) of the parboiled rice until evenly coated. Heat 30 ml oil in a 24–26 cm nonstick or well-seasoned pot over medium heat for 1 minute. Spread the yogurt-rice mixture evenly across the bottom, pressing gently to form a uniform layer.

5. 5

   Steam the rice: mound the remaining parboiled rice over the tahdig in a pyramid shape. Using the handle of a wooden spoon, poke 5–6 holes down to the bottom for steam vents. Drizzle 15 ml oil and 30 ml plain water over the rice. Cover the lid with a clean towel and place it on the pot. Steam 10 minutes over medium, then reduce to low and steam 35–45 minutes.

6. 6

   Prepare barberries carefully: while rice steams, melt butter in a small skillet over low heat. Add rinsed, well-drained barberries and cook 1–2 minutes, stirring constantly so they do not burn. Add sugar and cook 30 seconds more. Stir in 30 ml saffron water and warm 30 seconds, then remove from heat; the barberries should stay bright and plump, not dark.

7. 7

   Saffron the rice: when steaming is done, scoop 2–3 cups of rice into a bowl. Drizzle in the remaining saffron water (about 30 ml) and gently fold to color without crushing grains. Let it sit 2 minutes so the color blooms. If the chicken sauce is thin, simmer uncovered 5–8 minutes to slightly thicken and concentrate flavor.

8. 8

   Assemble and serve: transfer the white rice to a platter, then spoon saffron rice over the top. Scatter the warm barberries across the crown. Arrange chicken alongside and spoon a little onion sauce over the chicken (not over the rice, to keep it fluffy). For tahdig, loosen edges with a spatula and invert onto a plate; serve immediately while crisp.