Persian Zereshk Polo (Rice with Barberries)

(Serves 4)

Ingredients

• 2 medium chicken breasts
• 4 T lemon juice
• Few fresh basil leaves
• 2 T and 1 t olive oil
• 1 c. uncooked, washed rice
• 1 medium onion, thinly sliced
• 1/2 c. zereshk (dried barberry)
• 1/2 c. pistachios
• 1/2 c. almonds, sliced
• 1 ½ t salt
• 1/4 t saffron
• 1/2 t sugar

Directions

Cut chicken into small pieces and marinate in lemon juice, basil leaves, and 1/2 teaspoon of salt in refrigerator for 2 to 3 hours. Heat oven to 360 F. Place chicken in baking dish and brush with ½ tablespoon of oil. Cover with aluminum foil and bake for 45 minutes then broil for the last 3 to 4 minutes. Bring 6 cups of water to a boil in a medium, deep, nonstick pot. Add washed rice with 1 teaspoon of salt. When rice is tender (about 3 to 6 minutes), drain the rice and return empty pot to heat. Reduce the heat to low, add 1 tablespoon of olive oil and return rice to pot with 2 tablespoons of water. Cook the rice for 20 to 30 minutes. Cover the pot with a clean kitchen towel and place pot lid on top. In a nonstick pan, sauté the onion with one tablespoon of oil until lightly browned. Crush and dissolve ¼ teaspoon of saffron in a small bowl with 4 tablespoons of boiling water. Set it aside for 15 minutes. Wash and drain the barberry and add to the pan with ½ teaspoon of sugar. Sauté the berries for 1 minute, stirring continuously. Sauté the pistachios and almonds for 1 minute in ½ teaspoon of olive oil. Set aside. Mix 4 tablespoons of rice with saffron water and use it for designing your dish. Mix everything together before serving.

Amount Per Serving: Calories 420, Total Fat 17 g, Sodium 684 mg, Total Carbohydrates 49 g, Sugars 5 g, Fiber 16 g, Protein 21 g

Submitted by: Paria Manboub, Surgery, UMass Memorial Medical Center