Zereshk Polow (Iranian Chicken and Rice with Barberries)
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Ingredients (11)
- 2 cups basmati rice
- 8 boneless, skinless chicken thighs
- 2 onions, thinly sliced
- 6 tablespoons butter
- 1 teaspoon turmeric
- 1/2 teaspoon saffron
- Milk for soaking the saffron
- 1/2 cup plain yogurt
- 1 egg
- 2 ounces barberries
- 1 tablespoon sugar
Nutritional Information
- Calories304
- Fat10.28g
- Saturated fat4.68g
- Trans fat0.22g
- Carbs26.83g
- Fiber0.99g
- Sugar4.28g
- Protein24.67g
- Cholesterol129.32mg
- Sodium116.37mg
- Nutritional Analysis per serving (14 servings) Powered by
Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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Tip
How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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Next: How to Thaw Chicken
Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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Combine adventurous flavors with familiar ingredients to build a savory casserole.
Instructions
- 1Soak 2 cups basmati rice in cold salted water for several hours.
- 2Season 8 boneless, skinless chicken thighs with salt and pepper. In a large frying pan, fry 2 thinly sliced onions in 1 tablespoon butter until lightly colored. Remove onions from pan and reserve. Add 1 more tablespoon butter and sprinkle the chicken with 1 teaspoon turmeric. Brown the chicken gently on both sides. Add 1 cup water and simmer, uncovered, for 20 minutes, or until the chicken is tender and the liquid is syrupy.
- 3Remove the chicken from the pot and cool, separately reserving the cooking liquid and onions.
- 4Soak 1/2 teaspoon saffron in a little milk until brightly colored, then whisk in 1/2 cup plain yogurt, 1 egg, and the chicken meat. Set aside.
- 5Wash 2 ounces barberries well, drain, and cook in a small pan with 2 tablespoons butter and 1 tablespoon sugar for several minutes, stirring, or until plump.
- 6Drain the soaked rice and rinse under cold water. Bring 6 cups salted water to a boil, add the rice, and cook for 5 minutes. Drain and rinse with cold water.
- 7Preheat the oven to 300°F. Brush a large casserole with 2 tablespoons butter and spread in half the rice. Arrange the chicken mixture over the rice. Combine the barberry mixture with the remaining rice and spread over the chicken. Spoon the reserved onions with liquid over the rice. Cover tightly and bake for 1 hour, or until the rice is fluffy. Remove from oven. Rest the casserole for 15 minutes before serving.
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