Zereshk Polo with Chicken

Rinse the basmati rice until the water runs clear, then soak it in 1 L of water with half the salt for 30 minutes. Grind the saffron and pour over 60 ml of hot water, then set aside to infuse.

Pat the chicken dry, season with salt and pepper. Heat 1 tbsp oil in a wide pot and sear the chicken for 3–4 minutes per side until lightly golden, then transfer to a plate.

In the same pot, sauté the chopped onion in 1 tbsp oil for 5–7 minutes. Add the turmeric and tomato paste, cook for 1 minute, return the chicken to the pot, pour in 300 ml water and simmer covered over low heat for 35–40 minutes. Near the end, stir in 1 tbsp lemon juice and half of the saffron water.

Bring the remaining water with the rest of the salt to a boil. Drain the rice, add it to the boiling water and cook for 5–7 minutes, until the grains are soft on the outside but still firm in the center. Drain the rice in a colander.

Heat 1 tbsp oil in a clean pot, return the rice to the pot, mound it into a pyramid shape, poke several holes through to the bottom, cover with a lid wrapped in a towel, and cook over the lowest heat for 35–40 minutes. Let the rice rest, covered, for 10 minutes.

Rinse and pat dry the barberries. In a skillet, melt the butter with 1 tbsp oil, add the barberries and sugar, and cook over low heat for 2–3 minutes, then pour in the remaining saffron water; do not overcook the berries.

Spread the white rice on a serving platter, mix about a quarter of the rice with the barberries, and pile it on top along with a few spoonfuls of the saffron rice. Serve the chicken separately or over the rice, spooned with the tomato sauce.