Zereshk Polo Morgh (Barberry Rice with Chicken)

In a mortar, grind 1 tsp of saffron threads with a pinch of sugar until finely powdered.

Pour 5 tbsp of boiling water into the mortar with the saffron and sugar. Stir and let it steep for a few minutes.

In a large pot, bring 4 liters of water to a boil. Add 1 tbsp of salt. Add the chicken pieces and bring to a boil again, then reduce heat to a simmer. Do NOT boil the chicken vigorously.

While the chicken simmers, heat 2 tbsp of butter in a separate pan. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute.

Stir in the grated tomatoes, tomato paste, turmeric, coriander powder, and paprika. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.

Pour the tomato mixture into the pot with the chicken. Add the prepared saffron water. Stir gently, cover, and simmer on low heat for about 45-50 minutes, or until the chicken is tender.

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 1 hour.

In a large pot, bring 4 liters of boiling water to a rolling boil. Add 1 tbsp of salt. Drain the soaked rice and add it to the boiling water.

Cook the rice for 6-7 minutes, until it is about 80% cooked. It should be tender but still have a slight bite.

Carefully drain the rice using a fine-mesh sieve. Reserve about 1/2 cup of the starchy rice water.

In the same pot, melt 3 tbsp of oil over medium heat. Add the drained rice, forming a mound. Pour the reserved rice water and 1/4 cup of oil over the rice. Poke a few holes in the rice mound with a wooden spoon handle to allow steam to escape. Cover the pot with a clean kitchen towel, then place the lid on top. Cook on medium-low heat for 6 minutes, then reduce heat to low and let it steam for another 20 minutes.

Rinse the barberries thoroughly under cold water to remove any debris.

Melt 3 tbsp of butter in a pan over medium heat. Add the washed barberries and 2 tbsp of sugar. Sauté for 3-5 minutes until the barberries soften and the sugar dissolves. Stir in 3 tbsp of the prepared saffron water and cook for another minute.

In a serving bowl or on a platter, spread a layer of the steamed rice. Spoon some of the barberry mixture over the rice, then add more rice, and repeat layering until all rice and barberries are used. You can also mix some of the barberry mixture into the rice.

Arrange the cooked chicken pieces on top of or alongside the rice.

Garnish with optional chopped pistachios. Serve hot with the extra sauce from the chicken pot.