Zereshk Polo ba Morgh

Per serving

Calories

480

Protein

32 g

Carbs

52 g

Fat

14 g

Fibre

2 g

Vitamins and minerals, % of a day’s needs

• Iron20%
• Vitamin D3%
• B1258%
• Zinc46%
• Magnesium22%
• Omega-320%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 450 g Chicken thighs, bone-in
• 280 g Basmati rice
• 35 g Barberries (zereshk)
• 0.5 g Saffron threads
• 40 g Butter
• 20 ml Oil
• 80 g Onion, minced
• 600 ml Water

Method

1. 1

   Season chicken thighs with salt and pepper. Heat oil in an oven-safe pan over medium-high heat and brown the chicken skin-side down for 5 minutes until golden, then flip and roast at 190°C (375°F) for 35-40 minutes until cooked through.

2. 2

   Steep saffron threads in 3 tablespoons of hot water for 10 minutes until the water turns deep golden. Set aside.

3. 3

   Boil the remaining water with salt. Add rinsed basmati rice and cook for 8-10 minutes until par-cooked. Drain.

4. 4

   In a separate pot, layer the par-cooked rice with minced onion, barberries, and saffron water drizzled throughout. Dot with butter. Cover tightly and steam on low heat for 20 minutes.

5. 5

   Fluff rice with a fork. Arrange on serving plates alongside the chicken thighs, spooning any pan juices over the rice.