Rice Dish with Chicken and Barberries from Iran: Zereshk Polow
Revamped Recipe:
Crank up the flavor with this Persian-inspired casserole, mashing up adventurous spices with everyday ingredients.
Yield
- Ease Level: Easy peasy, lemony squeezy!
Cooking Combo:
- 2 cups basmati rice
- 8 boneless, skinless chicken thighs
- 2 onions, thinly sliced
- 6 tbsps butter
- 1 tsp turmeric
- ½ tsp saffron
- Milk for soaking the saffron
- 1/2 cup plain yogurt
- 1 egg
- 2 oz barberries
- 1 tbsp sugar
Cooking Steps:
Step 1: Shake it Up
- Soak rice in cold salted water for several hours.
Step 2: Season and Sizzle
- Season chicken thighs with salt, pepper, turmeric, and brown 'em in a pan with butter. Remove cooked onions and keep aside, then add more butter before browning the chicken. After, add water and simmer for 20 minutes or until the chicken is tender and the liquid is syrupy.
Step 3: Play with Fire
- Soak saffron in milk until vivid, then mix with yogurt, egg, and chicken meat. Set this aside.
Step 4: Time for the Fruits
- Wash the barberries, cook them with butter and sugar until plump, then drain.
Step 5: Unravel the Rice
- Drain the soaked rice, cook it in salted water, then rinse under cold water.
Step 6: Preheat the Oven
- Turn the over to 300°F (149°C). Grease a casserole dish with butter and spread half the rice. Arrange the chicken mix on top, followed by the barberry rice, and finally the reserved onions. Cover and cook for an hour. Let it rest for 15 minutes before serving.
This casserole is a fusion of beloved flavors with a hint of Persian flair. Taste the twist of turmeric and barberries in every bite!
- "Add turmeric to the list of spices when seasoning the chicken thighs for the casserole, enhancing the Persian-inspired flavors."
- "Once cooked, add the syrupy chicken mixture to the casserole alongside the basmati rice, yogurt, egg, and saffron-infused milk combination."
- "To add more sweetness and texture, sprinkle the plump, sugar-cooked barberries on top of the layered casserole before baking."
