Zereshk Polo ba Morgh (Barberry Rice with Chicken)

Step 1: Rinse and soak the rice

Rinse the basmati rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.

• Basmati rice

Step 2: Marinate the chicken

Preheat the oven to 350°F. In a large bowl, combine the yogurt, garlic, turmeric, paprika, cinnamon, cumin, salt, and pepper. Add the chicken breasts and toss to coat. Cover and refrigerate for at least 30 minutes.

• 1 cup yogurt
• 4 cloves garlic (minced)
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 chicken breasts

Step 3: Cook the rice

In a large pot, bring 3 cups of water to a boil. Drain the rice and add it to the pot. Add 1 teaspoon of salt and stir. Reduce the heat to low, cover, and simmer for 20 minutes.

• 3 cups water
• 1 teaspoon salt

Step 4: Prepare the saffron

In a small bowl, dissolve the saffron threads in 2 tablespoons of hot water.

• Saffron threads
• 2 tablespoons hot water

Step 5: Cook the barberries

In a large skillet, melt the butter over medium heat. Add the barberries and sugar and cook for 2-3 minutes, stirring constantly. Remove from heat.

• 2 tablespoons butter
• 1/4 cup barberries
• 1 tablespoon sugar

Step 6: Bake the chicken

In a large baking dish, arrange the marinated chicken breasts in a single layer. Pour any remaining marinade over the chicken. Bake for 30-35 minutes, or until the chicken is cooked through and the juices run clear.

• Marinated chicken from step 2

Step 7: Finish the rice

Fluff the rice with a fork and stir in the saffron water.

• Cooked rice from step 3
• Saffron water from step 4

Step 8: Assemble and serve

Spoon the rice onto a serving platter and top with the chicken and any pan juices. Sprinkle with the toasted almonds and barberry mixture. Serve hot.

• Cooked rice from step 7
• Baked chicken from step 6
• Toasted almonds
• Barberry mixture from step 5