Zereshk Polo
Separately braised chicken and steamed basmati with a measured saffron-barberry topping.
Preparation: 20 min · Cooking: 1 hr 8 min · Total: 1 hr 48 min · 2 servings
Ingredients
- 240 ml Dry basmati rice
- Raw bone-in chicken thighs, approximately 400 g total for the base — 2
- 60 ml Dried food-grade barberries
- 0.0625 tsp Dry saffron threads
- 1 tbsp Butter for the barberries only
- 1 tsp Sugar
- 75 g Trimmed onion
- 0.25 tsp Ground turmeric
- 1 tbsp Vegetable oil for chicken
- 360 ml Separate chicken braising water
- 15 ml Hot water for saffron
- 30 ml Separate water for rice steaming
- 1500 ml Rice parboiling water, discarded
- Salt, to taste
- Ground black pepper, to taste
Instructions
Prepare separate components
Rinse 240 ml dry rice, chop 75 g onion and bloom 0.0625 tsp saffron in 15 ml hot water. Use 2 raw bone-in thighs, approximately 400 g total as a size guide. Do not wash raw poultry; keep its tools separate from cooked rice. Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Rinse 240 ml dry rice, chop 75 g onion and bloom 0.0625 tsp saffron in 15 ml hot water. Use 2 raw bone-in thighs, approximately 400 g total as a size guide. Do not wash raw poultry; keep its tools separate from cooked rice.
Braise chicken separately
Sear thighs in 1 tbsp oil over medium heat, add onion, 0.25 tsp turmeric, salt, pepper and 360 ml braising water. Cover and simmer low from 30 minutes until tender and 74°C in the thickest meat away from bone. Measure any needed water top-up separately.
Sear thighs in 1 tbsp oil over medium heat, add onion, 0.25 tsp turmeric, salt, pepper and 360 ml braising water. Cover and simmer low from 30 minutes until tender and 74°C in the thickest meat away from bone. Measure any needed water top-up separately.
Braise chicken separately: 1800 seconds
Parboil rice in a separate pot
In a separate pot bring 1500 ml water to a boil. Add rice and check from 6 minutes for a tender outside and firm centre, then drain. Never simmer raw chicken in this rice.
In a separate pot bring 1500 ml water to a boil. Add rice and check from 6 minutes for a tender outside and firm centre, then drain. Never simmer raw chicken in this rice.
Parboil rice in a separate pot: 360 seconds
Steam rice under a normal lid
Return drained rice to the pot with 30 ml separate steaming water. Cover with a normal fitted lid, not a towel wrap, and steam on low heat from 30 minutes until rice is tender. Keep a comparable depth when scaling.
Return drained rice to the pot with 30 ml separate steaming water. Cover with a normal fitted lid, not a towel wrap, and steam on low heat from 30 minutes until rice is tender. Keep a comparable depth when scaling.
Steam rice under a normal lid: 1800 seconds
Drain and warm barberries
Quick-rinse barberries and drain/pat dry thoroughly before adding to fat. Warm 1 tbsp butter over low heat and gently cook berries with 1 tsp sugar from 2 minutes; do not scorch or add wet berries to hot fat.
Quick-rinse barberries and drain/pat dry thoroughly before adding to fat. Warm 1 tbsp butter over low heat and gently cook berries with 1 tsp sugar from 2 minutes; do not scorch or add wet berries to hot fat.
Drain and warm barberries: 120 seconds
Make the derived rice topping
Mix clean saffron infusion into the berry mixture. Take 240 ml COOKED rice from this batch and fold in. This is derived rice, not another dry input. Half uses 120 ml cooked rice; fourfold 960 ml.
Mix clean saffron infusion into the berry mixture. Take 240 ml COOKED rice from this batch and fold in. This is derived rice, not another dry input. Half uses 120 ml cooked rice; fourfold 960 ml.
Serve chicken and both rice components
Plate plain rice, saffron-barberry rice and the fully cooked chicken. For 1 serving keep the exact 0.03125 tsp saffron dose in 7.5 ml infusion; if needed measure a portion from a larger accurately prepared infusion without adding the excess.
Plate plain rice, saffron-barberry rice and the fully cooked chicken. For 1 serving keep the exact 0.03125 tsp saffron dose in 7.5 ml infusion; if needed measure a portion from a larger accurately prepared infusion without adding the excess.
Chill all components promptly
Cool promptly in shallow portions, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours and reheat only once to 74°C throughout.
Cool promptly in shallow portions, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours and reheat only once to 74°C throughout.
Tips
- Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw animal ingredients/tools separate from ready-to-eat food. Refrigerate promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredients, states and measured allowances; no unmeasured substitution is approved for this master.
Storage
Cool promptly in shallow portions, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours and reheat only once to 74°C throughout.
Reheating
Reheat once to 74°C throughout; surface warmth alone is insufficient.
About this recipe
Separately braised chicken and steamed basmati with a measured saffron-barberry topping.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.