Zereshk polo ba morgh

Method

1. 1 Soak the rice in salt water for 3 hours, then boil it for 6 minutes and rinse with cold water.
2. 2 Simmer chicken thighs with onions, turmeric, and saffron water for 45 minutes until the meat is tender and falls off the bone.
3. 3 In the version with chicken, the chicken broth is poured over the rice while it's simmering, which is a difference from the vegetarian version.
4. 4 Soak the zereshk for 15 minutes, then sauté it in ghee with sugar for exactly 40 seconds.
5. 5 Arrange the rice in a pot with ghee, then pour in the chicken broth and saffron water.
6. 6 Simmer over the lowest heat for 40 minutes, then arrange the chicken on top of the rice and sprinkle with zereshk and pistachios.

With an appliance

• Pressure cooker 1 hr

  Replace step 2: simmer the chicken in high pressure for 15 minutes, then release the pressure naturally; the rice layer remains in the regular pot.