Tehran Zereshk Polo ba Morgh 🍚

Méthode

1. 1

   Soak basmati 2 hours; parboil in heavily salted water until edged-soft, drain and rinse with cool water.

2. 2

   Bloom crushed saffron in 2 tbsp hot water; sweeten barberries with a pinch of sugar and butter in a small pan until plump, then add orange zest.

3. 3

   Build a tahdig crust: fry sliced onion, sprinkle rice over into a pyramid, poke steam holes with a spoon handle.

4. 4

   Wrap the lid in a towel and steam on low 45 minutes; pour saffron water over the top so the crown glows gold.

5. 5

   Meanwhile braise chicken in turmeric, onion, tomato paste and stock until shredding-soft; serve rice inverted with barberries and almonds scattered, chicken nestled in.