She Strengthens

Discover the Flavors of Persian Cuisine

A Culinary Journey with Najmieh Batmanglij

To explore the rich culinary traditions of Persian food, we sought the expertise of renowned culinary authority Najmieh Batmanglij. She shared with us her insights and recipes from her book “New Food of Life,” offering a glimpse into the world of Persian cooking.

Essential Ingredients

When shopping for saffron, opt for threads instead of powder, as the latter is often adulterated with turmeric. Barberries, small currants commonly used in Persian cooking, can be found at Middle Eastern markets or online.

Recipe: Saffron Chicken and Barberry Rice

Servings: 6

Ingredients:

• 3 cups long-grain basmati rice
• 1 frying chicken (3 lbs) or 2 Cornish game hens
• 2 peeled onions (1 whole, 1 thinly sliced)
• 2 cloves of garlic, peeled
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon ground saffron dissolved in 4 tablespoons hot water
• 2 cups dried barberries (zereshk), cleaned, washed, and drained
• 2/3 cup clarified butter (ghee) or oil
• 4 tablespoons sugar
• 2 tablespoons plain yogurt
• 2 tablespoons toasted cumin seeds
• 2 tablespoons slivered almonds
• 2 tablespoons slivered pistachios

Preparing the Dish

Step 1: Clean and Prepare the Rice

Clean and wash 3 cups of rice 5 times in warm water.

Step 2: Prepare the Chicken

Place the whole chicken in a baking dish, stuffing it with one of the whole onions, garlic, salt, pepper, and 1 teaspoon saffron water. Cover and bake in a 350°F oven for 1 1/2 to 2 hours.

Step 3: Clean and Prepare the Barberries

Clean the barberries by removing their stems and soaking them in cold water for 20 minutes. Drain and set aside.

Step 4: Sauté the Onion and Barberries

Sauté 1 sliced onion in 2 tablespoons butter, adding barberries and cumin. Cook for just 1 minute over low heat.

Step 5: Cook the Rice

Bring 8 cups water and 2 tablespoons salt to a boil in a large, non-stick pot. Pour in the washed and drained rice, boiling briskly for 6 to 10 minutes. Drain and rinse in lukewarm water.

Step 6: Assemble the Dish

In the same pot, heat 4 tablespoons butter and 2 tablespoons water. Mix 2 spatulas of rice, yogurt, and a few drops of saffron water, spreading the mixture over the bottom of the pot to form a tender crust. Place 2 spatulas full of rice in the pot, sprinkling cumin over the rice. Repeat these steps, arranging the rice in a pyramid shape. Cover and cook for 10 minutes over medium heat.

Step 7: Add the Final Touches

Mix the remaining melted butter and saffron water with 1/4 cup of water, pouring it over the pyramid. Place a clean dish towel or paper towel over the pot, covering firmly with the lid. Cook for 50 minutes longer over low heat. Remove the pot from heat, allowing it to cool for 5 minutes on a damp surface.

Step 8: Serve and Enjoy

Remove the lid, taking out 2 tablespoons of saffron-flavored rice for garnish. Gently place rice on a serving platter in alternating layers with the barberry mixture, mounding the rice in a cone shape. Arrange the chicken around the platter, decorating the top with saffron-flavored rice, barberry mixture, and almonds and pistachios. Nush-e Jan!