Zereshk Polo Ba Morgh

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the basmati rice in cold water until the water runs clear, then place it in a large bowl and cover with fresh cold water to soak for at least 30 minutes.

   Ca. 5 min.

   Kokkens note: Soaking the rice is crucial for achieving the classic fluffy texture of Persian polo.

2. 2

   In a small bowl, combine the ground saffron for the chicken sauce with its corresponding hot water. In a second small bowl, repeat with the saffron and hot water for the rice. Let both infusions steep.

   Ca. 2 min.

3. 3

   Pat the chicken thighs dry and season them with the salt and black pepper for the chicken. Heat the vegetable oil for the chicken in a large pot or Dutch oven over medium-high heat, then sear the chicken on both sides until golden brown.

   Ca. 10 min.

   Kokkens note: Remove the chicken from the pot after searing to prevent it from overcooking while you build the sauce.

4. 4

   Reduce the heat to medium, add the chopped yellow onion to the same pot, and sauté until softened, about 5-7 minutes. Add the minced garlic and turmeric, and cook for one more minute until fragrant.

   Ca. 8 min.

5. 5

   Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Pour in the chicken broth and the prepared chicken saffron infusion, scraping the bottom of the pot to release any flavorful bits.

   Ca. 3 min.

6. 6

   Return the seared chicken to the pot, bring to a simmer, then reduce heat to low. Cover and cook for 60-70 minutes, until the chicken is tender and cooked through.

   Ca. 1 t.

7. 7

   While the chicken simmers, bring a large pot of water to a rolling boil and add the salt for the rice water. Drain the soaked rice and add it to the boiling water, cooking for 5-7 minutes until al dente.

   Ca. 10 min.

   Kokkens note: The rice grains should be soft on the outside but still have a firm bite in the center.

8. 8

   Drain the par-boiled rice in a colander. Add the vegetable oil for the rice to the empty pot over medium heat. Carefully spoon the rice back into the pot, mounding it into a pyramid shape.

   Ca. 3 min.

   Kokkens note: Mounding the rice helps it steam evenly.

9. 9

   Use a spoon handle to poke several holes into the rice mound down to the bottom. Drizzle the prepared rice saffron infusion over parts of the rice. Wrap the pot lid in a clean kitchen towel, cover the pot tightly, and cook for 10 minutes.

   Ca. 10 min.

   Kokkens note: The towel absorbs condensation, preventing the rice from becoming soggy.

10. 10

    Reduce the heat to its lowest setting and let the rice steam for an additional 20-30 minutes to become fully cooked and fluffy, and to form a crispy bottom layer (tahdig).

    Ca. 25 min.

11. 11

    Towards the end of the rice steaming time, heat the vegetable oil for the topping in a small skillet over low heat. Add the rinsed barberries and granulated sugar, and sauté for 1-2 minutes until plump and glossy. Remove from heat immediately to prevent burning.

    Ca. 3 min.

    Kokkens note: Barberries burn very quickly, so watch them carefully.

12. 12

    Once cooked, remove the rice from the heat and let it rest, covered, for 10 minutes. Gently fluff the white rice, then scoop out the saffron-colored rice and mix it with the sautéed barberries and optional nuts.

    Ca. 5 min.

13. 13

    To serve, spread the fluffed white rice on a large platter. Spoon the barberry and saffron rice mixture over the top. Serve the braised chicken and its sauce alongside the rice.

    Ca. 4 min.

    Kokkens note: You can also serve the crispy 'tahdig' from the bottom of the pot in pieces on the side.