Serresh Pollo (Persian Chicken and Rice With Fried Onions, Raisi

Submitted by Mia in Germany

"This was my introduction to persian cuisine. My DH's first wife is Iranian, and she taught him Persian cooking. He can make several awesome dishes, but this was the first he made after moving i with me, and it still is one of my favourites. It's easy and quick to make, too. Barberries are available in oriental groceries. They are very tart and balance the sweet raisins perfectly. It's not exactly calorie friendly, but worth every bite. Serve with green salad."

 

• Ready In: 1hr
• Ingredients: 8
• Serves: 4

ingredients

• 7 ounces raisins
• 6 ounces barberries
• 6 onions, large
• 1⁄2 lb butter
• salt, to taste
• pepper, to taste
• 8 chicken thighs
• 2 cups basmati rice

directions

1. Preheat oven to 400 degrees F.
2. On low heat, melt 2 ounces of the butter, add salt and pepper to taste and baste chicken thighs with molten butter.
3. Bake thighs at 400 degrees F for about 45 minutes.
4. While thighs are baking, prepare basmati rice.
5. Some minutes before the thighs are done, slice onions and fry in remaining butter (I know, it's a LOT of butter, but that's correct).
6. As soon as onions are translucent, salt to taste, then add raisins, heat through (don't let the mixture burn!), then add barberries, turn off heat and let stand until barberries are warmed, too.
7. Place chicken thighs and rice on plates, top rice with onion-raisin-barberry mixture.
8. Serve with green salad.
9. Enjoy!

Reviews

[UmmBinat]

Loved the fact that this recipe does not add sugar to the berberries! Definitely the original Persian version would include sugar though just for the record. I used organic Thompson rasins, dried barberries which need to be picked free of stones and stems and soaked/washed in water for 10 minutes, local organic onions, less avocado oil to make ours dairy free but I do say use butter, grey sea salt, freshly ground black pepper, local organic free range (or the right word) chicken thighs, A long soak very long grain good quality Indian basmati rice. Cooked as indicated but added a few barbarries to the dish and saved the rest to stay warm on top of the oven while warming it/baking it in a 250F oven covered until ready to heat and meld the chicken flavour ect, with the rice. Finally presented it on a serving dish with the final garnish of warm barberries and a side of ogranic yogurt if wished. I will make this dish this way again!