- 4 Chicken thighs, skin removed
- 1 Medium onion
- 2 Cloves garlic
- 1/2 Teaspoon turmeric
- 3 Cup rice
- 1 1/2 Cup Zereshk
- 2-3 Tablespoon butter
- 1 Tablespoon sugar
- 6 Tablespoon brewed saffron
- 2-3 Tablespoon canola oil
- Salt & pepper
Slice onion in rounds and crush garlic, then arrange in the bottom of a pot. Sprinkle 1/4 tsp of turmeric on top. Season chicken with salt and pepper on each side and place On top of onion and garlic. Sprinkle remaining 1/4 tsp of turmeric evenly on top of the chicken. Add 1/2 cup of water, cover and cook on medium for 30 minutes.
Par-boil rice according to Cooking Rice For Polow Post.
Soak Zereshk in water and rinse a couple of times. It is best to place the barberries in a colander then place them in a bowl. Pour water on top and then let them soak for a few minutes. Remove colander and discard water. The idea here is to get rid of the dirt attached to the barberries. Remove colander from bowl one last time and allow for all the water to drain from barberries.
Melt 2 tablespoons of butter then add barberries and sugar. Mix well then add 2 tablespoons of brewed saffron give it a stir and remove from heat. The idea here is to plump up the barberries. Set 1/4 cup of the zereshk on the side.
Assemble the rice. Separate chicken meat from bones with hands or two forks. Chicken pieces should be medium size, not too thin or too big. To the bottom of a non-stick pot add 2-3 tablespoons of canola oil, 2 tablespoons of water and 2 tablespoons of brewed saffron. Add 2 to 3 spatulas of Par-boiled rice and mix well together until all the rice is evenly coated with the liquid mixture and it turns into a nice yellow/orange color. Evenly spread the rice at the bottom of the pot. Place another spatula of rice on top then add 1/3 of barberries. Gently move rice and barberries around so that they are combined. Then place 1/3 of chicken pieces on top. Continue layering rice in a pyramid form finishing with a layer of while rice.
Create five holes in the rice with the back of a spatula. Cover rice and cook on high for 10 minutes.
In the mean time strain chicken broth and discard onion and garlic pieces. Mix 1/2 cup of broth with remaining 2 tablespoons of brewed saffron and pour over rice. At this point a tablespoon of butter can be also cut into pieces and added on top of the rice for extra moisture. Wrap lid in a towel, place back on the pot and cook on low for 1 hour.
Once the rice is ready, place rice in a platter and arrange tahdig pieces around it. Then sprinkle reserved 1/4 cup of Zereshk on top of the rice.