Description
A beautiful and delicious Persian rice dish featuring saffron-scented basmati rice loaded with tart barberries and served with crispy tahdig.
Ingredients
Scale
- 2 cups basmati rice
- 2 tablespoons salt, for the boiling water
- 3 tablespoons butter or olive oil, for the tahdig layer
- 2 tablespoons plain yogurt
- ½ teaspoon ground saffron, bloomed in 2 tablespoons hot water
- ½ cup dried barberries (zereshk), rinsed briefly and drained well
- 1 tablespoon butter
- 2 tablespoons sugar
- 2 tablespoons saffron water, reserved from the bloomed saffron above
- 4 bone-in chicken thighs, skin on (optional)
- 1 onion, sliced
- 2 tablespoons tomato paste
- ½ teaspoon ground turmeric
- 2 tablespoons saffron water
- 1 tablespoon butter or oil
- Salt and pepper to taste
- 1 cup water or broth
Instructions
- Soak and parboil the rice. Rinse the rice in cold water until it runs clear. Soak in salted water for 30 minutes, then drain. Bring a large pot of water to a boil, add the rice, and boil for 5-6 minutes until al dente. Drain and set aside.
- Make the saffron chicken. Heat butter or oil in a pan over medium heat. Sauté the onion until golden. Add the chicken thighs, turmeric, salt and pepper, browning lightly on all sides. Stir in the tomato paste and cook for 2-3 minutes. Add the water or broth, cover and simmer for 45-50 minutes until the chicken is tender. Stir in the saffron water near the end.
- Build the tahdig. Melt the butter or oil in a non-stick pot over low heat. Mix ½ cup of the parboiled rice with the yogurt and a spoonful of saffron water. Spread this mixture evenly across the bottom of the pot.
- Steam the rice. Gently mound the remaining parboiled rice over the tahdig layer in a pyramid shape. Drizzle the rest of the saffron water over the top. Cover the lid with a clean kitchen towel to trap steam, and cook over low heat for 30-40 minutes.
- Cook the barberries. While the rice steams, melt the butter in a small skillet over low heat. Add the drained barberries and cook for 1-2 minutes, stirring constantly. Stir in the sugar and a splash of saffron water, cooking another 30 seconds until the berries are plump and glossy, then remove from heat immediately.
- Assemble and serve. Fluff the steamed rice gently onto a serving platter without disturbing the tahdig. Scatter the cooked barberries over the top. Loosen the tahdig with a spatula and place pieces around the edge of the platter. Serve with saffron chicken alongside.
Notes
For a vegetarian version, substitute chicken with a saffron chickpea stew. Use dried cranberries if you can’t find barberries, cutting back on added sugar. The chicken and barberries can be prepared a day ahead.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking, Steaming
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 60mg