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 teaspoon turmeric; 1 teaspoon freshly ground black pepper; 2 teaspoons sea salt; 2 young chickens, about 3 pounds/1.3kg; 2 onions, peeled and cut in 4; ¼ cup (60 ml) lime juice; ¼ teaspoon ground saffron dissolved in 2 tablespoons rose water; 2 cloves garlic, peeled; 1 teaspoon ground saffron dissolved in 4 tablespoons rose water; 4 tablespoons toasted cumin seeds; 2 tablespoons yogurt; 1 onion, peeled and thinly sliced; 4 tablespoons sugar; 2 cups (300 g) dried barberries (zereshk), cleaned, washed, and drained; 1 cup (240 ml) oil, melted butter, or ghee*; 3 cups (600 g) long-grain basmati rice

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
3 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Chicken

2 young chickens, about 3 pounds/1.3kg
2 teaspoons sea salt
1 teaspoon

Method

To cook the chicken: Preheat the oven to 425°F (220°C). Rub each chicken, inside and outside, with a mixture of the salt, pepper, turmeric, and lime juice. Stuff each chicken with 1 onion and 1 clove of garlic. Place in a greased baking dish, cover tightly with