Go Back
–+ servings
Sanna Mirza’s Persian Chicken with Barberry Rice

Sanna Mirza’s Persian Chicken with Barberry Rice

Sanna Mirza’s Persian Chicken with Barberry Rice is a crowd-pleaser that combines stunning presentation with delicious flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course main dish
Cuisine Persian
Servings 4 servings
Calories 420 kcal

Equipment

  • sauté pan
  • Large heavy-based pan
  • bowl
  • lid

Ingredients
  

Chicken Ingredients

  • 2 small ice cubes
  • 1 pinch saffron threads, ground
  • 25 g butter
  • 8 pieces bone-in skinless chicken thighs or with skin on, skin removed
  • 2 pieces onions 1 quartered, 1 thinly sliced
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 700 ml water
  • 2 tablespoon ghee or vegetable oil
  • 2 tablespoon tomato purée
  • 2 tablespoon freshly squeezed lemon juice
  • 1 tablespoon dried barberries, rinsed

Barberry Rice Ingredients

  • 2 litres water
  • 400 g basmati rice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon dried crushed edible rose petals
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon ground cardamom
  • 1 tablespoon salt
  • 5 tablespoon ghee or vegetable oil
  • 1 onion finely chopped
  • 25 g dried barberries, rinsed and soaked for 15 minutes
  • to taste Chopped almonds and/or pistachios for garnish

Instructions
 

Chicken Method

  • Place the ice cubes in a bowl, sprinkle the crushed saffron over and set aside.
  • Melt the butter in a sauté pan and fry the chicken pieces for 5 minutes on each side until lightly golden.
  • Add the onion quarters, turmeric, salt, and pepper, cover with water, bring to a boil, and skim off foam.
  • Lower the heat, cover, and simmer for 15 minutes. Turn thighs and simmer for another 15 minutes.
  • Fry the sliced onion in ghee/vegetable oil until golden brown. Add tomato purée and stir for a minute.
  • Remove half of the stock and onion quarters from the chicken pan. Reserve stock for later.
  • Pour saffron water over the chicken. Add fried onion, tomato mixture, lemon juice, and barberries. Stir well.
  • Cover and simmer for another 15 minutes. Turn chicken thighs and simmer for a final 15 minutes.
  • Adjust sauce consistency if necessary, keeping warm while finishing rice.

Barberry Rice Method

  • In a large pan, bring the water to a boil. Wash rice under water until clear, then drain.
  • Mix cinnamon, rose petals, cumin, and cardamom until blended. Set aside.
  • Add salt to boiling water, then rice. Cook for about 7 minutes until soft outside and slightly hard inside.
  • Drain rice. Return pan to heat and add 3 tablespoons of ghee/vegetable oil.
  • Layer half rice and half spice mixture, repeat with remaining rice and spices. Poke holes for steam escape.
  • Wrap lid in a towel and place on the pan.

Notes

This dish is perfect for special occasions and is sure to impress your guests with its flavors and presentation.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 3mg
Keyword Barberry Rice, dinner party, Family Gathering, Persian Chicken, Zereshk Polo ba Morgh
Tried this recipe?Let us know how it was!