🍗 Preparing the Chicken:
- Finely chop the onion and sauté in a bit of Yek o Yek olive oil until golden.
- Add the chicken pieces and brown them on both sides with the onion.
- Add salt, pepper, turmeric, and Yek o Yek tomato paste. For a sweet-and-sour flavor, you can also add Yek o Yek pomegranate paste.
- Pour in 1 cup of water and let it simmer over low heat for about 45 minutes, until the sauce becomes thick and richly colored.
Cooking the Rice:
- Rinse the rice and soak it in salted water for 30 minutes.
- In a pot of boiling water, add the rice. When it becomes slightly tender, drain it.
- Grease the bottom of the pot with oil and layer with lavash bread or potato slices for a crispy bottom.
- Pile the rice into a pyramid shape, drizzle with oil and brewed saffron, cover with a lid, and steam for about 45 minutes.
Preparing the Barberries:
- Rinse the barberries in lukewarm water.
- Sauté them gently in a little oil and sugar for about 2 minutes, then add a touch of brewed saffron for extra aroma and color.
To Serve:
Plate the saffron rice, top it with the sautéed barberries, and place the chicken next to the rice with a generous spoonful of its rich sauce. Enjoy!
Zereshk Polo💙
