Ingredients
- basmati rice, or long-grain rice4 cup
- salt1/4 cup
- salt1/2 tsp
- onion, chopped1
- chicken breast, split, bone-in; skin removed2
- black pepper1/4 tsp
- butter1 stick
- dried barberries, also known as zereshk; or dried cranberries1 cup
- sugar1/2 cup
- saffron, powdered1/4 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Rinse rice 3 times, then soak in warm water with ¼ cup salt for 5 hours. Drain.
In a large (8 qt) pot, bring 8 cups water to a boil. Add rice and cook 8 to 10 minutes until slightly soft. Drain in a colander.
Heat 2 tbsp oil in a large skillet. Add onion and sauté until soft. Add chicken, ½ cup water, ½ tsp salt and ¼ tsp black pepper. Cover and simmer over low heat until chicken is cooked through. Remove from heat.
Pull meat off bones; cut into 2-inch pieces and return to leftover cooking broth. Cover to keep warm.
Rinse barberries (if using) 3 times. Melt butter in a small pot; add barberries and sauté 1 minute. Add sugar; sauté 1 minute more.
Dilute saffron in ½ cup hot water and stir into barberries.
In the large pot used to cook the rice, heat 3 Tbsp oil. Add rice, using a large spoon and fluffing rice. Pour barberry mixture over the rice.
Cover pot and cook over low heat about 30 minutes. For a crisp, golden layer on bottom of rice (called ‘ta-dig’), cook another 15 minutes.
Using a large serving spoon, place rice in a large flat serving dish, gently mixing the barberries with the rice. Top with the chicken and serve.
Region evidence: recipe text — “Iranian Rice with Barberries”
