Persian Rice Is The Most UNDERRATED Rice Ever

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We're making Barberry Saffron Rice ( Zereshk Polo ba morgh زرشک پلو با مرغ ) today which we're serving alongside some delicious Saffron Chicken (Khoresh-e Morgh مرغ مجلسی). I'm a HUGE fan of Persian food and this Persian Rice is one of the best rice recipes I've tried! The Barberry rice gives you a little hint of sourness that works perfect with the Persian Chicken.
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0:00 Intro
0:17 How to make Persian Rice
2:56 Making Saffron Rice
3:57 Preparing Barberries
6:47 Serving Zereshk Polo
7:16 Persian Chicken recipe
9:47 Taste Test & Outro
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Makes 4 Servings

Steamed Rice:
2 Cups (400g) Persian Rice (Hashemi, Sella, Domsiah) or Long Grain Basmati rice
2 Tbsp Vegetable Oil
2 Tsp Salt

Saffron Rice:
1-2 Cup Steamed rice
20 Threads of Saffron (0.2g)

Barberry Rice:
1 Cup Saffron Rice
1/2 Cup Dried Barberries
2 Tbsp Water or Saffron Water
1 Tbsp Butter
1 Tbsp Sugar

Sliced pistachio for garnish

Persian Chicken - Khoresh Morgh:

1 Medium Onion
1 clove garlic (optional, very few recipes use it but it rounds the sauce)
30-40 Threads of Saffron (0.3g)
1Kg Chicken Legs
50g (4 Tbsp) Tomato Paste
3 Tbsp Vegetable Oil
1 1/2 - 2 Tsp Salt
1 Tsp Black Pepper
1 Tsp Turmeric
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Directions:

Steamed Persian Rice:
1- Wash your rice thoroughly with room temp water, draining and replacing the rice until the water runs clear, this takes about 3 washes
2- Soak the rice for about 10 minutes in clean room temp water
3- Meanwhile fill a large pot with loads of water (2-3L) and bring to a boil. Add 2 Tsp of salt when boiling
4- Drain the soaked rice and add it to the pot. Allow to boil for about 4-6 minutes
5- Check the rice every minute, when it is 70% of the way cooked, with a little crunchy core but soft outsides it is ready
6- Remove the rice, and run it under cold water to completely cool it down
7- Place the oil inside your pot and place your now cooled rice on top
8- Turn the heat up to medium, and cover the pot with a lid
9- Once it heats up and builds steam, turn the heat to low. Wrap the lid in a clean kitchen towel and place it on the pot
10- Steam for 15-40 minutes until the rice is perfectly fluffy

Saffron Rice:
1- Place the saffron in a mortar and crush it with a little salt until it forms a powder
2- Pour over hot water and dissolve the saffron
3- Place the steamed rice in a bowl, and pour over enough saffron to achieve your desired colour
4- Mix well

Barberry Rice:
1- Thoroughly wash your barberries, then soak in clean water for 10 minutes
2- Melt butter in a pan over medium heat, drain and add the barberries
3- Add the sugar and water, then heat until the water evaporates and barberries are plump
4- Mix part of the barberries with part of the saffron rice

How to make Zereshk polo:
1- Layer the white steamed rice on a plate
2- Fork over some saffron rice
3- Place barberry rice on top
4- Garnish with sliced pistachio

How to make Persian Chicken:
1- Remove the skin from the chicken legs, and make saffron extract
2- (optional) Blanch the chicken in boiling water for 5-10 minutes
3- Heat oil in a pan and place the chicken in. Sear for 3-5 minutes per side until golden
4- Remove the chicken and add the onion diced to a medium dice. Saute for 5 minutes until softened
5- Add the garlic and cook for 1 minute, then add tomato, salt, pepper, turmeric
6- Cook off the spices for a minute then add 1/2 cup of water
7- Make saffron extract, then place the chicken back in the pan, and add water until most of the way up the chicken
8- Simmer over medium-low heat for 30-40 minutes flipping halfway through
9- During last 10 minutes, baste the chicken with the sauce regularly. If the sauce is too watery, remove the chicken and reduce it