Persian Saffron Chicken with Barberry Rice (Zereshk Polo)

Ingredients (chicken)

• 4 bone-in chicken thighs
• 1 large onion, sliced
• 25 threads Raihan Saffron, bloomed
• 2 cloves garlic, minced
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 2 tbsp tomato paste
• 1 tbsp lemon juice
• 2 cups chicken stock
• 3 tbsp oil
• Salt and pepper

Ingredients (barberry rice)

• 3 cups basmati rice (cooked chelow-style, see R11)
• 1/2 cup dried barberries (zereshk), rinsed
• 2 tbsp sugar
• 2 tbsp butter
• 2 tbsp slivered almonds
• 2 tbsp slivered pistachios

Instructions

1. Chicken: Brown thighs in oil. Remove. Sauté onion until golden. Add garlic, turmeric, cinnamon, tomato paste. 1 minute. Add lemon and stock. Return chicken. Cover, simmer 45 minutes.
2. Stir in half the saffron bloom. Simmer uncovered 10 minutes to thicken.
3. Barberries: Melt butter. Add barberries, sugar. Cook 2 minutes (do not over-cook or they burn). Off heat. Stir in remaining saffron bloom.
4. Serve: Mound chelow on a platter. Top with barberries, almonds, pistachios. Plate chicken alongside.