Persian Saffron Chicken {Zereshk Polo Ba Morgh}

yammiesnoshery.com

Samara Peterson

subheading: For the Chicken:

A few tablespoons vegetable oil

6 pieces of bone in chicken (I use drumsticks or thighs)

1 large yellow onion, chopped

2 cloves garlic, minced

1 ¾ teaspoon turmeric

¼ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon cardamom

¼ teaspoon cumin

¼ teaspoon coriander

⅛ teaspoon chili powder

2 tablespoons tomato paste

2 ½ cups chicken stock (water will work too if you are using bone-in chicken)

½ of the saffron water (see below)

salt and pepper to taste

subheading: For the Saffron Water:

¼ teaspoon of saffron (you can buy it here), ground with a pestle and mortar

1 ice cube

subheading: Rice Ingredients:

1 ½ cups basamati rice (dry)

Half of the reserved saffron water

⅓ cup dried barberries (you can buy them here)

1 teaspoon butter

¼ teaspoon sugar

subheading: Shirazi Salad Ingredients:

1 cucumber

2 tomatoes

½ of a red onion

The juice of one lemon

1 tablespoon fresh mint, chopped or 1 teaspoon dried

Salt and pepper to taste

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