Saffron Chicken ( Zereshk Polo Ba Morgh )
Preparation Time: 30 minutes Cook Time: 1 hour 30 minutes Serves: 4-6
3 cups of Basmati rice
4 chicken thighs (you can use a mixture of thighs and drumsticks)
1 cup of dried barberries (zereshk)
3 tablespoons of butter or ghee
1 large onion, finely sliced
1/2 teaspoon turmeric powder
Salt and pepper to taste
1/4 cup slivered almonds (optional)
1/4 cup chopped fresh parsley (optional for garnish)
The Star Ingredient: A generous pinch (around 0.5g) of EBV Organic Super Negin Saffron threads, ground and dissolved in 2 tablespoons of hot water.
Preparation of Saffron Water: Start by grinding the EBV Organic Super Negin Saffron threads in a mortar and pestle until powdery. Mix this with 2 tablespoons of hot water and let it steep. This will be our saffron water. The more vibrant the color, the higher the quality of your saffron, and with EBV's Super Negin, you can expect an intense golden hue!
Rice Preparation: Wash the Basmati rice in cold water several times until the water is clear, then soak the rice in salted water for about 30 minutes. In a large pot, bring water to a boil, add a bit of salt, and then add the soaked rice. Boil the rice until it's "al dente", strain and set aside.
Chicken Preparation: In a pan, melt 2 tablespoons of butter or ghee. Add the finely sliced onions and sauté until they are golden. Add the chicken pieces to the pan, followed by the turmeric, salt, and pepper. Brown the chicken on both sides. Once browned, add 1 cup of water, cover, and let it simmer for about 25 minutes or until the chicken is cooked through.
Zereshk (Barberries) Preparation: Rinse the barberries in cold water and drain. In a separate pan, melt 1 tablespoon of butter or ghee, then sauté the barberries for about 2 minutes or until they just start to soften. If using slivered almonds, you can add them here and sauté for an additional 2 minutes.
Assembly: In a large pot, layer the semi-cooked rice and chicken pieces. Drizzle the saffron water over the top layer. Allow the mixture to steam on a low heat for about 30 minutes, ensuring the bottom doesn't burn. A good trick is to place a flat non-stick pan or a tava (Indian griddle) under the pot to diffuse the heat.
Once cooked, fluff the rice gently, serve on a platter, and garnish with the sautéed barberries, almonds, and if desired, chopped fresh parsley.
"This delightful dish gets its signature taste and vibrant color from the premium EBV Organic Super Negin Saffron threads. Known for their unmatched quality and intense flavor, these saffron threads are the best choice for culinary enthusiasts and professionals alike. Elevate your cooking with EBV's saffron and let every bite be a luxurious experience."