Saffron Barberry Rice with Chicken
Description
This Persian chicken is a delicious dish with tender meat that just falls off of the bone, a red sauce that is full of flavor and basamti rice with saffron and barberries. This meal is definitely an experience for all of your senses.
Ingredients
Chicken:
2-3 T. vegetable oil
6 pieces bone-in chicken, like drumsticks and thighs
1 large yellow onion, chopped
2 cloves garlic, minced
1 3/4 t. turmeric
1/4 t. cinnamon
1/4 t. nutmeg
1/4 t. cardamom
1/4 t. cumin
1/4 t. coriander
1/8 t. chili powder
2 T. tomato paste
2 1/2 c. chicken stock (or water if using bone-in chicken)
half of the saffron water (from below)
salt and pepper, to taste
Saffron Water:
1/4 t. saffron, ground with a pestle and mortar*
1 ice cube
Rice:
1 1/2 c. dry basamati rice
half of the reserved saffron water
1/3 c. dried barberries* (available from Amazon)
1 t. butter
1/4 t. sugar
Directions
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Chicken:
Heat oil over medium-high heat in a large pot. Combine spices in a small dish:; sprinkle a little over the chicken.
Saute chicken and onion in oil until browned. Add garlic; cook for about 30 seconds. Add remaining spices, tomato paste, half of the saffron water (reserve the other half for the rice) and chicken stock or water. Simmer until chicken becomes very tender and sauce thickens and reduces. If chicken gets done before sauce is thick and reduced, remove the chicken from pot; continue simmering until sauce is done.
Saffron Water:
Sprinkle saffron in a small dish over the ice cube; let ice cube melt; set aside.
Rice:
While chicken is cooking, make rice according to package directions.
In a small pan, heat butter over medium heat; add barberries and sugar; cook and stir for about 30 seconds.
Pour cooked rice into a serving bowl.
In another bowl, stir 1/2 c. cooked rice with barberries and reserved saffron water. Spread saffron rice over the top of the remaining rice.
Serve.
3-4 servings.
*This meal can be made simpler and cheaper by omitting the saffron and barberries, but use them if at all possible.