Zereshk Polo ba Morgh (Persian Barberry Rice with Saffron Chicken)

Ingredients

• 600 g chicken thigh fillets
• 300 g basmati rice
• 50 g dried barberries
• 0.125 tsp saffron threads
• 1 onion, finely sliced
• 3 tbsp vegetable oil
• 1 tsp caster sugar

Method

1. 1

   Soak the dried barberries in cold water for 10 minutes, then drain and pat dry. Soak the saffron threads in 2 tablespoons of hot water.

2. 2

   Rinse the basmati rice, then cook in plenty of boiling salted water for 6 minutes until half-cooked, and drain.

3. 3

   Season the chicken thigh fillets and fry in half the oil over a medium-high heat for 10-12 minutes, turning, until golden and cooked through with no pink remaining. Set aside and keep warm.

4. 4

   Fry the onion in the same pan for 5 minutes until soft, then add the drained barberries and caster sugar and cook for 2 minutes. Set aside half for topping.

5. 5

   Spoon the half-cooked rice into a large pan with the remaining oil and the rest of the barberry mixture stirred through, drizzle over the saffron water, cover with a tea towel-wrapped lid and steam over a low heat for 20 minutes until the rice is tender.

6. 6

   Fluff the rice onto a platter, scatter with the remaining barberries and onion, and serve with the saffron chicken.