Zereshk polo with saffron chicken

Method

1. Grind the saffron in a mortar and steep it in a little water (the video uses a little ice water) to bloom.
2. In a bowl, season the chicken with 1 tsp cinnamon, 1 tsp garlic powder, a pinch of red pepper, 2 tsp ground coriander, 1/2 tsp black pepper, 1 tsp salt and 5-6 tbsp olive oil; rub well all over.
3. Heat a large pan over high heat with olive oil.
4. Fry the chicken pieces on both sides over high heat until well browned, about 15 minutes, then remove and set aside.
5. While the chicken fries, cut the onions, carrots and bell pepper into even julienne strips.
6. After removing the chicken, add the onions to the same pan and fry over high heat, scraping up the chicken juices from the bottom, until softened and lightly caramelized.
7. Add the bell pepper and carrots and fry over high heat, adding a splash of water if the pan is burning, until the vegetables begin to soften.
8. After 3-4 minutes, add 2 tbsp tomato paste and 1 tsp salt to the vegetables and mix well.
9. After 2 minutes, return the chicken pieces to the pan and mix gently.
10. Pour in the bloomed saffron and a little boiling water (not too much), lower the heat, cover and simmer until the chicken is cooked through and tender.
11. Reserve a little saffron for the barberries and rice.
12. Rinse 1 cup rice and cook it in salted water with a little oil; when the water is absorbed and the rice is ready to steam, add about 1 cup leftover cooked rice if using, cover and let it steam over low heat.
13. For the barberries, melt the butter in a pan, then add the barberries, saffron, a little sugar and salt.
14. Sauté for only 1-2 minutes; barberries must not be heated longer or they will burn.
15. Finally, add a little of the steamed rice to the barberry pan and mix.
16. Spoon the steamed rice onto a serving platter.
17. Top with the barberry mixture and the saffron chicken, and add tahdig if you have it.
18. Serve hot.