Persian Barberry Rice with Chicken

1. Boil the chicken with water, onion, garlic, salt, and turmeric for 30 minutes

2. Remove the chicken from the water and fry it in oil until both sides are browned

3. After frying, add the water from one onion and the remaining chicken broth to the same oil

4. Include saffron and a few fresh garlic cloves, cover, reduce heat, and simmer for 45 minutes until cooked and tender

5. For the barberries, clean and soak them briefly in water, then drain

6. In a pan, add generous butter and the drained barberries

7. Mix in sugar and saffron, cook over heat for a few minutes until it boils and flavors meld

8. Continue cooking until the barberry liquid thickens, then turn off the heat

Tips

1. Hall-style Zereshk Polo is sweeter; omit sugar if preferred

2. Try this method once; it's likely to become a favorite