Name: Barberry Rice (Zereshk polow)
Prep time: 40 min
Cook time: 2 h 5 min
Total time: 2 h 45 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 1 onion, peeled and thinly sliced; 2 tablespoons yogurt; 1 cup (240 ml) oil, melted butter, or ghee*; 2 young chickens, about 3 pounds/1.3kg; 4 tablespoons toasted cumin seeds; 2 teaspoons sea salt; ¼ teaspoon ground saffron dissolved in 2 tablespoons rose water; 1 teaspoon ground saffron dissolved in 4 tablespoons rose water; 4 tablespoons sugar; 2 cups (300 g) dried barberries (zereshk), cleaned, washed, and drained; 3 cups (600 g) long-grain basmati rice; 2 cloves garlic, peeled; 1 teaspoon freshly ground black pepper; 1 teaspoon turmeric; 2 onions, peeled and cut in 4; ¼ cup (60 ml) lime juice