Zereshk Polo ba Morgh

Step by stepInstructions

1. Rinse the rice in cold water until clear, then soak in salted water for 30 minutes.
2. Dissolve the saffron in 3 tablespoons of hot water and set aside.
3. Heat the oil in a skillet and cook the onion until golden. Add the chicken, turmeric, and half the saffron water, and cook, turning, until lightly browned, about 8 minutes. Add 1 cup water, cover, and simmer until the chicken is cooked through, about 30 minutes.
4. Meanwhile, bring a large pot of salted water to a boil, add the rice, and parboil for 6 to 7 minutes. Drain.
5. Rinse the barberries and simmer them with the sugar and 1/4 cup water for 3 minutes; drain.
6. Melt 2 tablespoons of butter in the pot, return half the rice, sprinkle with most of the barberries, and mound the rest of the rice on top. Drizzle with the remaining butter and 2 tablespoons of water, wrap the lid in a clean towel, and steam over low heat for 35 minutes.
7. Fold the reserved saffron water into a few spoonfuls of rice to tint them gold.
8. Mound the rice on a platter, arrange the chicken around it, scatter with the golden rice and remaining barberries, and garnish with almonds.