Zereshk polo goes morgh

Zereshk polo goes morgh

i Rice with barberry berries and chicken

Ingredients for people 6

• 600 g of basmati rice
• 1 chicken cut into cleats (without skin) or if you prefer whole and gutted
• 1 finely sliced ​​onion (+ whole 1 if you cook whole chicken)
• 2 cloves of garlic
• 3-4 handfuls of barberry berries (zereshk)
• 1 teaspoon of cumin
• 1 teaspoon of powdered and dissolved pistils of saffron in a small glass of very hot water
• 1 teaspoon of curcima
• Oil to fry + a few tablespoons on the bottom of the pot if you want a more crunchy crust to form
• 2 spoons filled with sugar (for the preparation of berries)
• Butter
• Salt
• Pepper
• 1 / 2 jar of whole white yogurt if you want the crust on the bottom of the pan to be particularly high and soft.

Preparation

Cook the rice in boiling salted water for a few moments and drain. Put it aside.
Proceed to the preparation of the chicken separately, cutting it into small pieces and frying it with the finely chopped onions and plenty of oil until it changes color. Add the turmeric and, after a few minutes, 2-3 glasses of hot water to cover the pieces of meat, season with salt and pepper and cook with the lid slowly, making sure that the chicken pieces remain firm. Dissolve the pulverized saffron in hot water and add a few tablespoons to the chicken to flavor it.
Alternatively, it is also possible to cook the whole chicken in the oven at 200 ° C after having salted, peppered and filled with the garlic cloves and the onion that you have left whole. Sprinkle it with the water in which you dissolved the saffron powder and once cooked and crunchy, keep it warm until ready to serve.
Separately, in a small pan, prepare the barberry berries: after having rinsed them quickly and dried, place them on the fire with a large knob of butter and sugar. Swirl the pan on a moderate flame so that the berries turn over and over; darkening they will begin to tie with the sugar and the butter until to completely wither. At this point, remove them from the heat and keep them warm. Do this at the end, when rice and chicken are ready and you just have to assemble the ingredients.
A tasty variant of the berries prepared in this way is obtained by adding a couple of tablespoons of sautéed onions (prepared previously or immediately before adding the berries and sugar to the cooking pan).
Steam the rice in a pan with high sides and a large bottom. If you want the characteristic crispy rice crust (Tah dig) to form on the bottom, pour 1 1/2 glasses of water into which you have added saffron to taste, salt and a few tablespoons of oil. Bring to a boil and place the previously blanched rice on top, sprinkling it with cumin seeds and giving it the shape of a cone. Cover and leave on the flame until abundant steam begins to build up in the pot; now lower the heat to a minimum and cook for at least 40 ', sprinkling as needed (if the grains find it difficult to swell and remain too dry) with water and salted saffron mixed with a little cooking liquid from the chicken.
In case you want to obtain a higher and softer crust on the bottom of the pot, dilute 1/2 jar of yogurt and a few spoonfuls of rice together with the water and saffron, placing this mixture on the base. Then proceed as indicated.
When the beans are well swollen and finally cooked, take a generous ladle and add them to the berries you had put aside, stirring evenly.
When ready to serve, place the steamed rice on a serving tray, place the mixture of berries and rice hot on top and the chicken meat all around or on a separate plate. The crust that forms at the bottom of the pot can be divided into several pieces and served separately.

To share

Zereshk polo goes morgh