Zereshk Palau (Iranian Rice with Barberries) II

• 4 cups (32 oz) basmati or long-grain rice
• ¼ cup salt
• ½ tsp salt
• 1 medium onion, chopped
• 2 split chicken breasts, skin removed
• ¼ tsp black pepper
• 1 stick (½ cup) butter
• 1 cup (8 oz) dried barberries (also known as zereshk) or dried cranberries
• ½ cup sugar
• ¼ tsp powdered saffron

Ingredients for 10 servings (1.9 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Rinse rice 3 times, then soak in warm water with ¼ cup salt for 5 hours. Drain.

2. 2

   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.

   Stovetop
3. 3

   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.

   Stovetop
4. 4

   Pull meat off bones; cut into 2-inch pieces and return to leftover cooking broth. Cover to keep warm.

5. 5

   Rinse barberries (if using) 3 times. Melt butter in a small pot; add barberries and sauté 1 minute. Add sugar; sauté 1 minute more.

6. 6

   Dilute saffron in ½ cup hot water and stir into barberries.

7. 7

   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.

8. 8

   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.

   Stovetop
9. 9

   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.