Zereshk Polo
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
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.
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.
Fluff the rice with a fork and transfer to a serving dish.
Tahchin
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.