Zereshk Polo ba MorghBarberry Rice with Chicken

Heat the vegetable oil in a pot over medium heat. Add the onion and cook until golden, then stir in the garlic and turmeric powder.

Add the tomato paste and cook until it darkens slightly and smells sweet.

Add the chicken thigh and turn the pieces until they are lightly browned. Pour in the water, season with the salt and black pepper, bring to a boil at 100°C (212°F), then reduce to a gentle simmer at about 95°C (203°F) until the chicken reaches 74°C (165°F), is tender, and the sauce is lightly reduced.

Steep the saffron threads in the hot water until deeply colored.

Bring the water to a boil. Add the salt and soaked basmati rice and boil until partly cooked but still firm in the center, then drain.

Return the pot to low heat, add the vegetable oil, mound in the rice, drizzle over the saffron infusion, cover the lid with a clean towel, and steam at about 90°C (194°F) until the basmati rice is fluffy and fully cooked.

Melt the unsalted butter in a small pan over low heat. Add the dried barberry and white sugar and stir gently just until the berries look glossy and plump.

Serve the basmati rice on a platter, spoon the dried barberry topping over it, and arrange the chicken and sauce alongside.