Zereshk Polo (Barberry Rice) Recipe

• 2 cups basmati rice
• 1 lb boneless chicken thighs (skinless)
• 1 cup dried barberries (zereshk)
• 1 large yellow onion, finely sliced
• 1/2 cup slivered almonds
• 1/2 cup pistachios, slivered
• 1/2 cup unsalted butter
• 1/4 cup vegetable oil
• 1/4 cup sugar
• 1/2 tsp saffron threads, crushed and steeped in 2 tbsp hot water
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp ground black pepper
• 1/2 tsp sea salt (plus more for rice water)
• 1/4 cup plain Greek yogurt
• 1 large egg yolk
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, finely chopped

Zereshk Polo Instructions

1. Rinse the basmati rice under cold water several times until the water runs clear, then soak it in a large bowl of cold water with 1 tablespoon of salt for 1 hour.
2. Bring a large pot of water to a boil, add a generous amount of salt, and drain the soaked rice. Add the rice to the boiling water and cook for 6-7 minutes, stirring occasionally, until the grains are just al dente. Drain the rice in a colander and set aside.
3. In a small bowl, crush the saffron threads and steep them in 2 tablespoons of hot water. Let it infuse while you prepare the other components.
4. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the finely sliced onion and sauté until golden brown, about 10-12 minutes.
5. Cut the chicken thighs into bite-sized pieces. Add them to the skillet with the onions, then sprinkle in the turmeric, cinnamon, cardamom, black pepper, and 1/2 teaspoon sea salt. Cook, stirring, until the chicken is browned and cooked through, about 10 minutes. Set aside.
6. In a small saucepan, melt 2 tablespoons of butter over low heat. Add the barberries and stir gently for 1-2 minutes until they plump up. Add the sugar and cook for another minute, stirring constantly. Remove from heat to prevent burning.
7. In a separate small pan, melt 1 tablespoon of butter and lightly toast the slivered almonds and pistachios for 2-3 minutes until fragrant. Set aside for garnishing.
8. In a large bowl, mix 1 cup of the parboiled rice with the yogurt, egg yolk, and 2 tablespoons of the saffron infusion. This will form the crispy tahdig layer.
9. In a large nonstick pot, add 2 tablespoons of vegetable oil and spread the yogurt-rice mixture evenly over the bottom.
10. Layer half of the remaining rice over the tahdig, then add half of the chicken and onion mixture, half of the barberries, and a sprinkle of parsley and dill. Repeat with the remaining rice, chicken, barberries, and herbs, finishing with a layer of plain rice on top.
11. Drizzle the remaining saffron infusion over the top layer of rice.
12. Wrap the lid of the pot with a clean kitchen towel to catch condensation, cover the pot tightly, and cook over medium-high heat for 5 minutes. Reduce the heat to low and steam for 40 minutes to allow the flavors to meld and the tahdig to form.
13. Once done, carefully invert the pot onto a large serving platter to reveal the golden tahdig, or spoon the rice onto a platter and serve the tahdig pieces on the side.
14. Garnish the top of the rice with the toasted almonds, pistachios, and any reserved barberries. Serve immediately.