Zereshk polo ba morgh : Iranian barberries and safran chicken

Cut your chicken breast into strips and put it in a large casserole dish.

Cut into pieces your 2 stalks of celery, the carrot (diced), slice the onions and squeeze 2 cloves of garlic.
Add everything to the casserole dish with the chicken and grill for a minute.

Add 2 tablespoons of olive oil, 2 tablespoons of butter, 1 teaspoon of turmeric, salt and pepper.
Cover everything with water.

Simmer over very low heat (for about 1h30), stirring quite regularly until the sauce thickens.

Infuse your pinch of saffron in a little boiling water, let stand 5 minutes and add to the casserole dish.

Meanwhile, prepare your rice in the cooker or in a casserole.

Rinse the barberry and pat dry.
Place them in a small saucepan with a knob of butter and a little sugar.
Add 5 tablespoons of saffron water and cook over medium heat until the water evaporates and the barberry spines caramelize a little.

If you want to serve your Zereshk polo ba morgh in the form of Tahdig, heat some oil in a large casserole dish and make layers of rice, chicken (zereshk polo) and barberry, starting and ending with rice.
Cook for about 30 minutes over low heat.

Your zeresh polo ba morgh is ready! You can therefore enjoy it in Tahdig or with normally prepared rice.
Enjoy your meal !