Zereshk polo: barberry rice with saffron chicken

Ingredients

• 2 cups (400 g) basmati rice
• 4 chicken legs or thighs
• 2 onions: one sliced for the chicken, one for the barberries
• 1/2 teaspoon turmeric, salt and pepper
• A pinch of saffron steeped in 3 tablespoons hot water
• 60 g dried barberries (zereshk), rinsed and soaked in cold water for 10 minutes
• 2 tablespoons sugar
• 4 tablespoons butter or oil, plus more for the rice

Method

1. Put the chicken in a pot with one sliced onion, the turmeric, salt and pepper, and enough water to half-cover. Simmer, covered, for 40 minutes, then stir in half of the saffron water.
2. Meanwhile, rinse the rice and parboil it in salted water for 6 to 7 minutes. Drain.
3. Layer the rice in a heavy pot with butter or oil, make steam holes, cover with a towel under the lid and cook for 10 minutes on medium heat and 35 minutes on low.
4. Drain the barberries. Fry the second onion in the butter until soft, add the barberries and the sugar and stir for 1 to 2 minutes only, until glossy. Do not let them burn: they turn bitter.
5. Mix a spoonful of rice with the rest of the saffron water. Serve the rice with the barberries on top, a sprinkle of saffron rice, and the chicken alongside.