Saffron Chicken and Barberry Rice (Zereshk Polo Ba Morgh)

Happy new year to my Persian friends! This recipe has a special place in our hearts; given to us by close friends from Iran. Saffron is the star flavor of this super comforting dish and it’s a breeze to make. Oh, AND it’s a one-pot meal!

INGREDIENTS

• Pinch of saffron stems or 1 tsp ground saffron

• 1/2 yellow onion cored and quartered

• 2 cloves garlic (smashed)

• 1/4 teaspoons turmeric

• 1/4 teaspoon cumin

• 2.5 cup rice (basmati recommended)

• 4 bone-in skinless chicken thighs

• 3 cups chicken stock

• 3 cups water

• 1/4 cup dried barberries

DIRECTIONS

1. In a stock pot, add liquids, seasonings and chicken. Save barberries for later

2. Bring to a boil. Then cover and simmer on low for 45 minutes

3. Gently remove chicken and onions set aside. Cover with foil to keep from drying out

4. Strain and save liquid. Discard solids

5. Add the liquid back to the pot. Add barberries and rice. Bring to boil

6. Cover, Lower heat and simmer on low until rice is fully cooked and liquid is absorbed

7. Plate rice, add chicken and onions on top. Garnish with cilantro and sour yogurt