Zereshk Polo Morgh

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pat the chicken legs dry with paper towels and season them generously with salt and black pepper.

   Ca. 2 min.

2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat.

   Ca. 1 min.

3. 3

   Sear the chicken legs on all sides until golden brown, about 3-4 minutes per side, then remove them from the pot and set aside.

   Ca. 15 min.

   Kokkens note: Do not cook through, just brown the skin for flavor.

4. 4

   In the same pot, add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.

   Ca. 7 min.

5. 5

   Stir in the minced garlic and turmeric, cooking for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

6. 6

   Add the tomato paste and cook, stirring constantly, for 2-3 minutes to deepen its color and flavor.

   Ca. 3 min.

   Kokkens note: Cooking the tomato paste helps remove its raw flavor.

7. 7

   Return the seared chicken legs to the pot and pour in the water.

   Ca. 1 min.

8. 8

   Add the bloomed saffron for the chicken, then bring the liquid to a gentle simmer.

   Ca. 3 min.

9. 9

   Reduce the heat to low, cover the pot, and let the chicken simmer for 60-75 minutes, or until very tender.

   Ca. 1 t. 15 min.

   Kokkens note: The chicken should be easily shreddable when done.

10. 10

    While the chicken simmers, prepare the rice by rinsing it thoroughly in cold water until the water runs clear.

    Ca. 5 min.

    Kokkens note: Rinsing removes excess starch, preventing sticky rice.

11. 11

    Bring a large pot of salted water to a rolling boil.

    Ca. 5 min.

    Kokkens note: The water should be very salty, like the sea, to flavor the rice.

12. 12

    Add the rinsed basmati rice to the boiling water and cook for 7-10 minutes, or until the grains are elongated and tender but still firm in the center (al dente).

    Ca. 10 min.

    Kokkens note: Do not overcook the rice at this stage, as it will steam further.

13. 13

    Drain the rice in a colander and rinse briefly with warm water to remove any excess starch.

    Ca. 1 min.

14. 14

    In a clean large non-stick pot, add vegetable oil and swirl to coat the bottom.

    Ca. 1 min.

    Kokkens note: This oil will help create the tahdig.

15. 15

    Carefully transfer the par-cooked rice into the pot, forming a pyramid shape.

    Ca. 2 min.

    Kokkens note: This pyramid shape allows steam to circulate evenly.

16. 16

    Cover the pot with a clean kitchen towel and a tight-fitting lid.

    Kokkens note: The towel absorbs steam, preventing soggy rice.

17. 17

    Cook on medium-high heat for 5 minutes, then reduce heat to low and steam for 45-50 minutes.

    Ca. 50 min.

    Kokkens note: Do not lift the lid during steaming to retain moisture.

18. 18

    While the rice steams, prepare the barberry topping. In a small saucepan, melt butter (if using) over medium-low heat.

    Ca. 2 min.

19. 19

    Add the rinsed barberries and granulated sugar, cooking for 2-3 minutes until the barberries plump slightly.

    Ca. 3 min.

    Kokkens note: Do not overcook barberries, as they can become bitter.

20. 20

    Stir in the bloomed saffron for the barberry topping and remove from heat.

    Ca. 1 min.

21. 21

    Once the chicken is cooked, carefully remove the legs from the sauce and set aside.

    Ca. 1 min.

22. 22

    If desired, reduce the chicken sauce over medium-high heat until it thickens slightly.

    Ca. 5 min.

23. 23

    When the rice is done, gently fluff it with a fork.

    Ca. 1 min.

    Kokkens note: If you want the tahdig, invert the pot onto a large platter.

24. 24

    To serve, place a portion of rice on a plate, top with a chicken leg, and spoon a generous amount of the barberry topping over the rice.

    Ca. 2 min.

    Kokkens note: Garnish with slivered pistachio if desired.