Posts Tagged With: morgh

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INGREDIENTS – SAFFRON BLOOM

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½ teaspoon saffron threads

⅓ cup hot water

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INGREDIENTS – CHICKEN

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1 large onion

½ red bell pepper

3 pounds bone-in chicken pieces (breast, thighs, or legs)

2 teaspoons saffron bloom (obtained below in preparation, 4 more tablespoons later)

½ teaspoon pepper

¼ teaspoon salt

¼ teaspoon turmeric

2 tablespoons butter

1½ tablespoons olive oil (3 tablespoons more later)

1 tablespoon olive oil (2 tablespoons more later)

¾ teaspoon advieh* (Persian spice mix) or coriander

2 tablespoons tomato paste

2 tablespoons saffron bloom (obtained below in preparation, 2 more tablespoons later)

1⅔ cups water

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INGREDIENTS – BARBERRY RICE

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1 cup dried barberries*

1⅔ cups long-grain rice or basmati rice

2 tablespoons saffron bloom (obtained below in preparation)

1 tablespoon butter

2 tablespoons olive oil

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* = May be obtained at Middle Eastern supermarkets or online.

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SPECIAL UTENSILS

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Dutch oven

rice cooker

colander

4 ramekins or cups

sonic obliterator

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Serves 4. Takes 2 hours.

PREPARATION – SAFFRON BLOOM

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Add saffron threads to 1st small mixing bowl. Use fingers to crush saffron threads. Add crushed saffron to small bowl. Pour ⅓ cup hot water on crushed saffron. Let steep for 10 minutes or until liquid turns deep orange.

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PREPARATION – CHICKEN

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Dice onion and red bell pepper. Add chicken pieces, 2 teaspoons saffron bloom, pepper, salt, and turmeric to large mixing bowl. Turn chicken parts over until thoroughly coated. Marinate in refrigerator for 20 minutes. Add marinated chicken, 2 tablespoons butter, and 1½ tablespoons olive oil to Dutch oven. Sauté for 10 minutes at medium-high heat or until chicken turns golden brown. Stir and flip occasionally . Remove chicken and set aside. (Keep remaining olive oil in Dutch oven..)

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Add 1 tablespoon olive oil, diced bell pepper, onion, and advieh to Dutch oven. Sauté for 5 minutes at medium-high heat or until onion softens. Stir frequently. Add tomato paste. Sauté at medium-high heat for 2 minutes. Stir constantly.

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Add 2 tablespoons saffron bloom and 1⅔ cups water to Dutch oven. Bring to boil using high heat. Stir frequently. Add back the set-aside chicken. Cover, reduce heat to low and simmer for 45 minutes or until chicken pieces become tender.

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PREPARATION – BARBERRY RICE

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While chicken simmers, While barberries sit, rinse rice in colander. Add rice to rice cooker. Cook rice according to instructions that come with rice cooker or on rice package. (You might need to cook in batches.) Add barberries to 2nd small mixing bowl. Add enough water to cover. Let sit for 15 minutes. Drain barberries in colander.

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Add 2 tablespoons saffron bloom to the barberries in the 2nd small mixing bowl. Mix with spatula or spoon until barberries become well coated. Add 1 tablespoon butter and 2 tablespoons olive oil to pan. Sauté at low-medium heat for 2 minutes or until barberries swell. Stir frequently.

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PREPARATION – ASSEMBLY

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Fluff rice with fork. Add rice and sautéed barberries to medium mixing bowl. Mix with fork until well blended. Fill ramekins with sauce from Dutch oven. Add a chicken to each guest’s plate. Place barberry rice next to chicken. Set ramekin next to chicken and rice. By all means, use your sonic obliterator on any oaf who gives you guff, any guff at all, about this creation of yours or if he arrives to dining table more than two minutes late.

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TIDBITS

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1) What if a man comes running toward you yelling, “Zeresk polo morgh?” Your frantic brain might think he’s saying, “I want to bury you in zucchinis.” That’s terrifying. Now if you know he’s saying “Barberry rice chicken,” you’d be less frightened. Okay, a man charging you shouting, “Barberry rice chicken” is still intimidating. Best to run away, but not as fast as when he wanted to bury you in zucchinis. So, never shout your country’s entrees while running toward someone or not.

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