Barberry Rice with Chicken

Fear is the cheapest room in the house.

I would like to see you living in better conditions.

                                                                            -Hafez

Barberry or zereshk rice with chicken is not only a delight to eat but visually stimulating. Loaded with semi tart barberries, crunchy roasted almonds and pistachios, it is eaten dry, no sauce but plenty of pizzazz. Are you shaking in your pants chicken machboos? 

Recipe:

1 cup barberry washed and dried

1/4 cup sliced almonds roasted

1/4 cup pistachio roasted

1 tablespoon sugar

3 small chickens or preferred chicken pieces

3 cups rice soaked 1 hour before cooking with plenty of salt

Small handful of chives, basil, parsley chopped

2 onion chopped finely

3 tablespoon olive oil 

2 teaspoon turmeric

1 1/2 stick butter

3 tablespoons cooking oil 

2 potatoes

3 cups water

2 pinches of saffron

Salt 

Pepper

Method:

Wash and dry chicken, removing skin if you prefer and make a rub by adding the olive oil, chopped herbs, 1 onion, 1 teaspoon turmeric, salt and pepper. Rub a dub dub all over the chicken and leave to marinate overnight. Wash the chicken the next day and pat dry. In a big pot add the chicken, remaining turmeric, chopped onion, salt and 3 cups water on very low heat and allow to cook for 1 1/2 hours. Check on the chicken from time to time as there must be around a cup of stock remaining once it has finished cooking. Remove the chicken and reserve the stock. In a glass add 3 tablespoons of warm water and the saffron and  pour over the chicken and  put in a warm oven covered in foil for later. 

In a frying pan melt half a stick of butter and add the barberries, sugar and a little salt. You have to make sure you mix it very fast as it burns very quickly. The barberries should just get glazed and still be bright red. Remove and set aside.

Drain the stock in a sieve and put aside. Bring a pot filled with water to boil and add rice. Once the water starts to boil again, allow to boil for 5 minutes and drain. Peel the potatoe and slice resembling this:

Return the pot you boiled the rice in on the flame (medium high)  add the cooking oil and sliced potatoes until the bottom of the pot is completely covered. Add all the rice and shape the rice to look like a mountain (my mothers saying) add the barberry mixture and stock with remainder of butter. Leave to cook for 35-50 minutes on low heat. 

Once the rice is cooked arrange the rice of a serving dish and garnish with the almonds and pistachios, and chicken.