Zereshk polo ba morgh

Because of its relatively simple cooking process compared to other Persian dishes, this famous Persian dish, literally meaning 'barberry rice with chicken,' is a favorite for get-togethers and dinner parties (mehmooni).

Because barberries (zereshk), which are grown in eastern Iran, are extremely tangy, they're sometimes cooked with sugar to give the rice a sweet and sour flavor. The chicken is cooked in a tomato-saffron sauce, and the barberry rice is served separately.

The barberry rice is delicious, and the chicken is cooked to perfection. These two food items are served together. Saffron is commonly used to garnish barberry pilaf. Saffron and red barberries give the rice a delicious aroma and a delectable appearance.

Ingredients

• 4 cups rice
  
• 4 pieces chicken
  
• 1 diced onion
  
• 1 soupspoon turmeric
  
• 1 teaspoon salt
  
• 1 tablespoon tomato paste
  
• 4 tablespoons thick brewed saffron
  
• 1 tablespoon lemon juice
  
• 1 tablespoon rosewater
  
• 1 cup barberries
  
• 2 or 3 tablespoons sugar
  
• 100 grams pistachio slices
  
• 50 grams butter

Instructions

• In a pot, combine the chicken pieces, diced onion, oil, salt, and turmeric. Cook for 20 minutes after stirring them.
  
• Add 4 glasses water to the pot after the onions are completely cooked (the water is used for making the sauce, so the less you use, the thicker the sauce will be).
  
• Allow the water to boil; the amount of water will be reduced after some time. Wait until it's been cut in half.