Cookbook:Zereshk Palau (Iranian Rice with Barberries) II

Ingredients

 * 4 cups (32 oz) basmati or long-grain rice
 * ¼ cup salt
 * ½ tsp salt
 * 1 medium onion, chopped
 * 2 split chicken breasts, skin removed
 * ¼ tsp black pepper
 * 1 stick (½ cup) butter
 * 1 cup (8 oz) dried barberries (also known as zereshk) or dried cranberries
 * ½ cup sugar
 * ¼ tsp powdered saffron

Procedure

 * 1) Rinse rice 3 times, then soak in warm water with ¼ cup salt for 5 hours. Drain.
 * 2) In a large (8 qt) pot, bring 8 cups water to a boil. Add rice and cook 8 to 10 minutes until slightly soft. Drain in a colander.
 * 3) Heat 2 tbsp oil in a large skillet. Add onion and sauté until soft. Add chicken, ½ cup water, ½ tsp salt and ¼ tsp black pepper. Cover and simmer over low heat until chicken is cooked through. Remove from heat.
 * 4) Pull meat off bones; cut into 2-inch pieces and return to leftover cooking broth. Cover to keep warm.
 * 5) Rinse barberries (if using) 3 times. Melt butter in a small pot; add barberries and sauté 1 minute. Add sugar; sauté 1 minute more.
 * 6) Dilute saffron in ½ cup hot water and stir into barberries.
 * 7) In the large pot used to cook the rice, heat 3 Tbsp oil. Add rice, using a large spoon and fluffing rice. Pour barberry mixture over the rice.
 * 8) Cover pot and cook over low heat about 30 minutes. For a crisp, golden layer on bottom of rice (called ‘ta-dig’), cook another 15 minutes.
 * 9) Using a large serving spoon, place rice in a large flat serving dish, gently mixing the barberries with the rice. Top with the chicken and serve.