ZERESHK POLO
Ingredients:
rice: 2 cups
Barberries (Zereshk): 1/2 cup, Butter: 3 tablespoons, Sugar: 2 tablespoons
Saffron: A pinch, dissolved in 2 tablespoons of hot water
Salt: To taste, Rose water: 1 tablespoon (optional),Chicken: Optional, if you want to make Zereshk Polo ba Morgh (with chicken)
Instructions:
Prepare the Rice:
Rinse the I rice under cold water until the water runs clear. Soak the rice in water with a bit of salt for about 30 minutes. Bring a large pot of water to a boil, add the rice, and cook until the rice is just tender (about 6-8 minutes). Drain and set aside.
Prepare the Barberries:
Rinse the rice under cold water and soak them for about 10 minutes to remove any dirt. In a small pan, melt 1 tablespoon of butter over low heat. Add the barberries and sugar, and sauté for a few minutes until the barberries plump up. Be careful not to burn them. Add the saffron water and rose water (if using), and stir gently. Remove from heat.
Combine and Steam:
In a large pot, melt the remaining butter. Add a layer of rice, then a layer of the barberry mixture. Repeat until all the rice and barberries are used, finishing with a layer of rice. Cover the pot with a lid wrapped in a clean kitchen towel (to catch the steam) and cook over low heat for about 30-40 minutes. If you want to add chicken, you can cook it separately with onions, tomatoes, and saffron, then serve it alongside or mixed into the rice.
Serve:
Fluff the rice with a fork and transfer to a serving dish.
TAHCHIN
Ingredients:
Basmati rice: 3 cups, Chicken breast: 1, cooked and shredded, Yogurt: 1 cup (preferably thick yogurt), Egg yolks: 2, Saffron: A pinch, dissolved in 2 tablespoons of hot water, Butter: 50 grams, Barberries (Zereshk): 1/2 cup, Sugar: 1 tablespoon, Salt and pepper: To taste, Rose water: 1 tablespoon (optional), Pistachio slices: For garnish (optional)
Instructions:
Prepare the Rice:
Rinse the rice under cold water until the water runs clear. Soak the rice in water with a bit of salt for about 30 minutes. Bring a large pot of water to a boil, add the rice, and cook until the rice is just tender (about 6-8 minutes). Drain and set aside.
Prepare the Chicken:
Cook the chicken breast with some chopped onions, salt, and pepper until fully cooked. Shred the chicken and set aside.
Prepare the Barberries:
Rinse the rice under cold water and soak them for about 10 minutes to remove any dirt. In a small pan, melt some butter, add the barberries and sugar, and sauté for a few minutes until the barberries plump up. Be careful not to burn them.
Mix the Ingredients:
In a large bowl, mix the yogurt, egg yolks, saffron water, and a bit of salt. Add the partially cooked rice and mix well. In a baking dish or a non-stick pot, melt some butter and spread half of the rice mixture evenly at the bottom. Add a layer of shredded chicken and barberries, then cover with the remaining rice mixture.
Bake or Cook on Stove:
If using an oven, preheat to 180°C (350°F) and bake for about 1 hour until the top is golden and crispy. If cooking on the stove, cover the pot with a lid wrapped in a clean kitchen towel (to catch the steam) and cook over low heat for about 40-50 minutes.
Serve:
Let the Tahchin cool slightly, then invert it onto a serving plate. Garnish with additional barberries and pistachio slices if desired. Tahchin is known for its crispy, golden crust and flavorful layers. It’s a favorite at many Iranian gatherings and celebrations.