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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Rinse the rice several times and soak it in salted water for 1–2 hours.
Heat oil in a pot and sauté the onion until golden.
Add the chicken, turmeric, salt, and black pepper. Brown the chicken on both sides.
Add the tomato paste and sauté for 1–2 minutes.
Add 2 cups of water, cover, and simmer for 30–40 minutes until the chicken is tender.
Boil a large pot of salted water. Add the soaked rice and parboil for 5–7 minutes.
Drain the rice and rinse gently with lukewarm water.
Add a little oil to the pot and place some rice at the bottom to make crispy tahdig.
Add the remaining rice, cover, and steam over low heat for 40–45 minutes.
Melt the butter in a small pan. Add the barberries and sugar and gently sauté for 1–2 minutes.
Mix the saffron with a little hot water and let it bloom.
Mix some cooked rice with the saffron.
Transfer the rice to a serving platter and garnish with saffron rice and sweetened barberries.
Serve the chicken alongside the rice with some of its sauce.
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For a more vibrant color, use a generous pinch of saffron.
Ensure the barberries are not overcooked to maintain their tartness.
Can I use chicken breast instead of thighs?
Yes, but the cooking time may vary as chicken breast cooks faster.
What can I substitute for barberries?
You can use dried cranberries as a substitute, but they will be sweeter.
How do I make crispy tahdig?
Ensure the bottom layer of rice is in contact with the oil and cook over low heat until crispy.
Can I prepare this dish in advance?
Yes, you can prepare the components separately and assemble before serving.
Is it necessary to soak the rice?
Soaking helps the rice cook evenly and achieve a fluffy texture.
