Persian Saffron Chicken over Zereshk Polo

Persian Saffron Chicken over Zereshk Polo

Ingredients

  • 4 chicken thighs, bone-in and skin-on
  • 1 cup basmati rice
  • 2 cups water
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup dried barberries (Zereshk), rinsed
  • 2 tablespoons olive oil
  • 1/2 teaspoon saffron threads, dissolved in 2 tablespoons hot water
  • Salt and pepper to taste
  • 1/4 cup slivered almonds (optional)
  • 1/4 cup chopped fresh parsley for garnish

Instructions

  1. In a large skillet, heat olive oil over medium heat. Add the chicken thighs, skin-side down, and season with salt and pepper. Cook until the skin is golden and crispy, about 8 minutes. Flip and cook for an additional 5 minutes. Remove from skillet and set aside.
  2. In the same skillet, add the onion and garlic, and sauté until translucent.
  3. Add the basmati rice and stir for 2 minutes until the rice is well coated with the oil and has a slightly toasted aroma.
  4. Add water, saffron water, and barberries. Stir and bring to a boil.
  5. Place the chicken thighs on top of the rice, reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the chicken is cooked through.
  6. Remove from heat and let it sit, covered, for 10 minutes before serving.
  7. Garnish with slivered almonds and chopped parsley.