Ingredients:

For the Chicken:

2 chicken breasts (or your preferred part of the chicken)
Salt (to taste)
2 tablespoons ghee (clarified butter)
2 white onions (thinly sliced)
3 carrots (sliced)
1/2 red Capcicum (diced into large pieces)
2 tablespoons tomato paste
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon ground ginger
1/2 nutmeg (grated)
2 bay leaves
Boiling water (enough to cover the chicken)
4-5 cloves garlic (optional, for final frying)
For the Rice:

2 cups rice
Salt (for boiling water)
Oil (for the rice and Tahdig)
1 large potato (sliced thickly for Tahdig)
Saffron
For the Barberry Garnish:

1/4 cup barberries (zereshk)
1 tablespoon sugar
1 tablespoon oil
Saffron
Instructions:
1. Preparing the Chicken:

Season and Fry:
Season both sides of the chicken breasts with salt. Heat ghee in a pan and fry the chicken until both sides are golden brown. This will take around 10 minutes. Once done, set the chicken aside.
Caramelize the Onions:
In the same pan with the leftover ghee, add the sliced onions and caramelize them over medium heat. Cover the pan for about 4 minutes to help them soften and caramelize faster.
Add Vegetables:
After the onions are caramelized, add the sliced carrots and stir for a few minutes. Then, add the diced red capsicum and stir well.
Add Tomato Paste and Spices:
Add 2 tablespoons of tomato paste, turmeric, paprika, ground ginger, and salt. Stir the mixture to cook the raw taste out of the tomato paste, and let the flavors blend.
Return the Chicken:
Return the fried chicken to the pan. Grate half a nutmeg over the chicken and mix well. Fry for about 5 minutes to combine the flavors.
Add Bay Leaves and Simmer:
Add 2 bay leaves to the chicken, then pour enough boiling water to almost cover the chicken. Cover the pan and let it simmer on medium-low heat for about 2 hours, until the chicken is fully cooked and tender.
2. Preparing the Rice:

Boil the Rice:
Bring a large pot of water to a boil, add salt, and a bit of oil. Once boiling, add the rice and let it cook for about 10 minutes.
Prepare Tahdig (Crispy Bottom Layer):
While the rice is cooking, slice the potato into thick slices. Heat oil in a pot, arrange the potato slices on the bottom, sprinkle with salt and saffron.
Drain and Layer the Rice:
After 10 minutes, drain the rice. Layer the rice on top of the potato slices in the pot. Cover with a lid and steam on low heat for about 50 minutes, allowing the rice to cook and develop a crispy Tahdig layer at the bottom.
3. Preparing the Barberry Garnish:

Fry the Barberries:
In a small pan, fry the barberries with a tablespoon of sugar and oil for about 3minutes, or microwave them for 30 seconds like I do for a quick fry.
Mix with Saffron:
Mix the fried barberries with a few spoonfuls of cooked rice and saffron. This saffron-infused barberry mixture will be used as a garnish on the rice.

4. Final Fry for the Chicken (Optional):
fry Garlic and Tomato Paste:
If desired, finely chop garlic and fry it in ghee with 2 tablespoons of tomato paste. Add the cooked chicken back to the pan and fry it for a few minutes until both sides are crispy and coated with the tomato-garlic mixture.
5. Serving:

Serve the Chicken and Rice:
Plate the saffron rice with the crispy Tahdig, top with the saffron-infused barberries. Place the chicken alongside the rice, and don’t forget to serve the reduced chicken broth as a flavorful sauce on the side.
Enjoy your delicious Zereshk Polo Ba Morgh!
#زرشک_پلو #غذا

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