20-Min Crispy Zereshk Chicken & Rice
Barberry-glazed chicken thighs over buttery saffron rice, finished with crispy onions and pistachios. A viral-easy take on the Persian classic that tastes fancy but cooks in one pan.
- Total time
- 25 min
- Servings
- 4
- Calories
- 510
- Protein
- 28g
Ingredients
- 1.5 cups basmati rice
- 6 oz chicken thighs, boneless and skinless
- ⅓ cup dried barberries (zereshk)
- ¼ tsp saffron threads
- ½ cup crispy fried onions (store-bought)
- ⅓ cup shelled pistachios, chopped
- 3 tbsp butter
- 2 tbsp pomegranate molasses
Instructions
- 1
Boil rice in salted water until just tender, ~12 minutes. Stir in saffron and 1 tbsp butter while hot.
- 2
Season chicken thighs generously with salt and pepper on both sides.
- 3
Heat 2 tbsp butter in a large skillet over medium-high until foaming. Sear chicken thighs 3 minutes per side until golden.
- 4
Pour pomegranate molasses over chicken and scatter barberries around it. Cook 2 minutes until glossy and fragrant.
- 5
Divide warm rice between bowls. Top each with a chicken thigh and pan glaze.
- 6
Finish with crispy onions and pistachios, then serve immediately.
Tools you’ll need
- large pot
- 12-inch skillet
- wooden spoon
- bowl
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