Zereshk Polo Morgh

备料

配料

做法

分步操作

1. 1

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

   约 2分钟

2. 2

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

   约 1分钟

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.

   约 15分钟

   烹饪提示： 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.

   约 7分钟

5. 5

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

   约 1分钟

   烹饪提示： 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.

   约 3分钟

   烹饪提示： Cooking the tomato paste helps remove its raw flavor.

7. 7

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

   约 1分钟

8. 8

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

   约 3分钟

9. 9

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

   约 1小时 15分钟

   烹饪提示： 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.

    约 5分钟

    烹饪提示： Rinsing removes excess starch, preventing sticky rice.

11. 11

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

    约 5分钟

    烹饪提示： 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).

    约 10分钟

    烹饪提示： 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.

    约 1分钟

14. 14

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

    约 1分钟

    烹饪提示： This oil will help create the tahdig.

15. 15

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

    约 2分钟

    烹饪提示： This pyramid shape allows steam to circulate evenly.

16. 16

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

    烹饪提示： 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.

    约 50分钟

    烹饪提示： 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.

    约 2分钟

19. 19

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

    约 3分钟

    烹饪提示： Do not overcook barberries, as they can become bitter.

20. 20

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

    约 1分钟

21. 21

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

    约 1分钟

22. 22

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

    约 5分钟

23. 23

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

    约 1分钟

    烹饪提示： 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.

    约 2分钟

    烹饪提示： Garnish with slivered pistachio if desired.