Persian Saffron Chicken and Barberry Rice (Zereshk Polo ba Morgh)

Grind saffron threads with a mortar and pestle, then steep in 1/4 cup hot water for at least 15 minutes to extract color and flavor.

Pat chicken thighs dry. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden brown and crispy, then flip and sear for another 3-5 minutes. Remove chicken and set aside.

Reduce heat to medium. Add chopped onion to the pot and sauté for 5-7 minutes until softened and translucent. Add minced garlic and turmeric powder, cooking for 1 minute until fragrant.

Stir in crushed tomatoes, salt, black pepper, and half of the steeped saffron water. Return chicken to the pot, nestling it into the sauce. Bring to a simmer, then cover and cook on low heat for 40-45 minutes, or until chicken is tender and cooked through.

While chicken cooks, rinse basmati rice several times until water runs clear. Cook rice according to package directions, typically by boiling in plenty of salted water until al dente, then draining. Alternatively, use a rice cooker.

In a small saucepan, melt 2 tablespoons unsalted butter over medium-low heat. Add dried barberries and 1 tablespoon sugar, stirring gently for 2-3 minutes until barberries are plump and glossy. Be careful not to burn them.

Once rice is cooked, gently fold in the remaining saffron water and the prepared barberries. Serve the saffron and barberry rice alongside the tender chicken and its rich tomato sauce.