Zereshk Polo Morgh - Persian Barberry Rice with Chicken
Recipe: https://recipestripper.com/recipes/5fe47c45-8665-4e46-813b-046e63a5957b
Original source: https://www.unicornsinthekitchen.com/zereshk-polo-morgh/
Recipe image: https://www.unicornsinthekitchen.com/wp-content/uploads/2019/05/Zereshk-Polo-Morgh-sq-1.jpg

Zereshk polo morgh is one of the most famous dishes in Persian cuisine. It's full of wonderful flavors such as saffron, turmeric and barberry.
Yield: 4
Prep time: PT20M
Cook time: PT60M
Total time: PT80M

Ingredients
- 1/2 tsp ground saffron
- 4 ice cubes
- 1 tbsp oil
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tbsp tomato paste
- 1 1/2 cup water
- 2 tbsp oil
- 1/2 tsp butter
- 1.5 lb chicken thighs (bone-in and skin-off)
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp liquid saffron
- 1 onion (sliced)
- 1 bell pepper (cut into chunks)
- 2 carrots (sliced)
- 1 tbsp liquid saffron
- 3 tbsp barberries
- 1 tbsp water
- 1 tbsp oil
- 1 tbsp sugar
- 2 tsp liquid saffron
- 2 times the recipe of Persian Style Rice (on the blog)
- 2 tbsp liquid saffron

Instructions
1. [Liquid Saffron:] Place the ice cubes in a very small cup and sprinkle saffron on top. Let it sit in room temperature until fully melted and saffron is dissolved. For more details, check out how to bloom saffron.
2. [Tomato Paste Sauce:] Heat oil in a sauce pan over medium heat.
3. [Tomato Paste Sauce:] Add turmeric, salt and pepper and let the spices mix for 30 seconds.
4. [Tomato Paste Sauce:] Add tomato paste and saute until dark red.
5. [Tomato Paste Sauce:] Add water and bring to boil, let it simmer for 2-3 minutes. Put it aside.
6. [Chicken and Veggies:] Sprinkle the chicken thighs generously with salt and pepper.
7. [Chicken and Veggies:] Heat oil in a big pan over medium heat.
8. [Chicken and Veggies:] Add butter and let it melt.
9. [Chicken and Veggies:] Put the chicken thighs in the pan, skin side down.
10. [Chicken and Veggies:] Pour liquid saffron all around the pan, tilt the pan a bit so the saffron gets to the skin.
11. [Chicken and Veggies:] Sear the chicken until the skin is golden brown and crispy, about 7 minutes.
12. [Chicken and Veggies:] Flip the chicken thighs so the other side also gets golden brown. About 5 minutes.
13. [Chicken and Veggies:] Take the chicken thighs out of the pan, add onion, bell pepper and carrots to the pan. There is no need for more oil as the chicken thighs have rendered fat.
14. [Chicken and Veggies:] Saute the veggies for 2 minutes and place the chicken on them, skin side up.
15. [Chicken and Veggies:] Add the tomato paste sauce to the pan and add the liquid saffron.
16. [Chicken and Veggies:] Bring to simmer and let it cook on low heat for 40-45 minutes until veggies are soft and the chicken is fully cooked.
17. [Chicken and Veggies:] Meanwhile make the rice. (Recipe on the blog)
18. [Chicken and Veggies:] minutes before serving, prepare the barberries:
19. [Chicken and Veggies:] Put the barberries, water, oil, sugar and liquid saffron. Let it sit for 10 minutes.
20. [Chicken and Veggies:] Put the pan on low heat and cook the barberries until bright red and shiny.
21. [To Serve:] Take 4-5 tbsp of Persian style rice and mix it with 2 tbsp liquid saffron, set it aside. You can mix some cooked barberries into it or just serve the barberries on top.
22. [To Serve:] Serve some Persian style rice on a plate and add the saffron barberry rice on top of it.
23. [To Serve:] Serve the chicken on the side with some sauce drizzled on top and some served in a bowl for additional taste.