Zereshk Polo ba Morgh

Chicken

• 1.2 kg chicken pieces (thighs and drumsticks, or a whole chicken cut in 8) (2.6 lb)
• 2 onions, sliced
• 1 tsp ground turmeric
• 2 tbsp tomato paste (optional)
• 2 tbsp lime juice
• 1 tsp salt
• 3 tbsp neutral oil

Rice and barberries

• 3 cups basmati rice, cooked as chelow (see the chelow recipe)
• 60 g dried barberries (about 1 cup), picked over and rinsed (2 oz)
• 1 tbsp sugar
• 2 tbsp butter
• ½ tsp ground saffron, bloomed in 4 tbsp hot water
• 2 tbsp slivered pistachios or almonds (optional)

Instructions

1. Fry the onions in the oil until golden, stir in the turmeric, then brown the chicken on both sides.
2. Stir in the tomato paste (if using), half the saffron water, the salt and 1 cup of water. Cover and simmer on low for 45 minutes to 1 hour, turning once, until tender. Add the lime juice at the end and reduce the sauce until it coats the chicken.
3. While the chicken cooks, prepare chelow following the chelow recipe, through the steaming stage.
4. Just before serving, melt the butter in a small pan over low heat. Add the barberries and sugar and stir for 1 to 2 minutes, only until they plump and glisten.
5. Mix a few spoonfuls of rice with the remaining saffron water. Spoon the white rice onto a platter, then layer the saffron rice and barberries over it. Scatter the nuts on top.
6. Serve with the chicken and its sauce alongside, and the tahdig in pieces.