Zereshk Polo

Method

1. Rinse rice and soak for 30 minutes, then cook in salted water until tender, drain and set aside.
2. Heat oil and sauté onions until golden, then brown chicken thighs on all sides.
3. In a small pan, melt butter and sauté barberries with sugar very briefly to plump them (do not burn).
4. Steam the rice with saffron water until fully cooked.
5. Layer rice on a platter, top with chicken and barberries, garnish with fried onions.
6. Serve immediately with yogurt or salad on the side.