there are times when you are so hungry and tired, (or simply in need of a meal that provides pure comfort) that you can't really decide what you want to eat. this happens often at our house (not so pleasant for everyone else when i'm the hungry one). typically one of the only meals that gets a collective thumbs up under these circumstances is persian style chicken and rice or "morgh polo," (aka life saver)-a simple steamed basmati rice served with slow braised saffron infused chicken. traditionally in my family, we layer the rice with a blend of fragrant rose petals (gol-e-sorkh) , whole toasted cumin seeds, cinnamon, and yes, more saffron! if you want to make "zereshk polo", or barberry rice, you leave out the spices (other than saffron) and top the rice with slightly sweetened barberries (recipe below). today i'm making the dish as my grandma prepared it for us hundreds of times. i wish you could smell the wonderful aroma surrounding me as the fragrant rice steams along with the butter and spices. this time i'm adding the barberries. you can (and should) play with this general recipe to make it your own by adding (to the barberry mix) nuts such as toasted slivered almonds or pistachios, and raisins or currants-or by subtracting any of the spices you might not like. let's start with the braised* saffron chicken, for about six:

braised saffron chicken

• about 2 pounds of organic skinless chicken-(either whole cut up chicken, or a combination of thighs, breasts, and drumsticks)

• 1 large onion, thinly sliced (see below)

• 2 tbs turmeric

• sea salt and freshly ground pepper to taste

• 1 bay leaf

• 1 tbs avocado (or your preferred vegetable) oil

• 1 tsp ground saffron (or a few strands seeped in warm water)

*braising is a method where the food is seared (browned in oil, preferably in a dutch oven at a high temperature) first, then simmered with a small amount of liquid (covered) until very tender.

1.heat the oil in a deep skillet or dutch oven, add the onions, and sautee until almost golden, then add the chicken to the pot and sprinkle with the turmeric, sea salt, and cracked pepper. sear chicken pieces on both sides on medium/high heat (be careful not to burn the onions).

2. add a small cup (slightly less) of water and the bay leaf, cover (letting the steam out slightly), and allow the chicken to simmer softly on med/low heat for at least one hour, preferably an hour and a half. check the chicken often to make sure you don't need to add water, adding only a little at a time if necessary-after about 1.5 hours, the onions should be almost melted, and the chicken should be very tender. 

3. add the saffron (diluted in a tiny bit of warm water) and simmer for another 10-15 minutes. don't add the saffron any sooner, as it will lose intensity of odor and flavor. you can cook the chicken ahead (leaving the saffron out), and reheat (add saffron) for 10-15 minutes prior to serving. your chicken should be falling off the bone-if you use boneless, it is ready to serve, otherwise, remove any loose bones, and serve over the rice with the wonderful juices (which should be slightly thickened).

For the rice:

• 2-3 tbsps kosher salt

• 3 cups long grain basmati rice

• 2 tsp toasted cumin seeds

• 2 tsp cinnamon

• 1 tbs dry rose petals (gole sorkh)

• 1 tsp (or about 10-12 whole strands seeped in water) ground saffron

• 1/2 to 1 cup barberries (cleaned)

• 1 tbs butter

• 1-2 tsp brown cane sugar or 2 tsp good orange marmalade

• 2-3 tbsp oil (safflower)

*the spices are optional and the way my family does it-you can leave them out (other than saffron & salt)

1. boil about 8 cups of water with 2 tbs kosher salt in a heavy nonstick pot. clean and wash your rice about 4-5 times or until the water is running clear, then add it carefully to the pot of boiling water. now the tricky part: keep a close eye on the rice while it boils briskly (on high) for about 6-10 minutes, and gently stir a few times (not too much). when the rice looks like it has softened and is rising to the top (at about 7 minutes average), drain it in a large fine mesh colander. rinse with coolish water & allow the liquid to drain out.

2. in the same pot heat the oil (you can use clarified butter if you'd like, or a combination of oil & butter) with 2-3 tbsp water, a small touch of your ground saffron (1/4 tsp). start with a few spatulas of rice at the bottom of the pot over the oil, followed by a sprinkling of  cinnamon, cumin, and rose petals. keep layering this way creating a pyramid of rice layered with spices until you have finished your ingredients.  pour 1/2 cup water (i use a slotted spatula to evenly distribute-or down the side). place a clean dish towel (or you can use paper towels) on top of the pot and cover firmly with your lid. do not remove the lid after this until you are ready to serve. i sometimes dot the top of the rice with a few small cubes of additional butter for extra flavor.

3. cook on high heat for about 10 minutes *(don't move away from the pot or you'll forget-set a timer if you have to)*, then reduce heat to medium/low and cook for 50-60 minutes more without lifting the lid (lets the steam escape).

4. serve your rice with the chicken laid on top all around the dish, drizzle all the juices on the rice, then top with your barberry mixture:

melt a small slab of butter in a small sauce pan, then add 3-4 tbs cleaned barberries and either 1-2 tsp cane brown sugar or 1 tbs orange marmalade (mostly the syrup)-keep the heat on low as barberries can burn very easily. add saffron (diluting it with a few drops of warm water prior to adding). combine well, turn off the heat as soon as the barberries start to plump up, about 3-5 minutes maximum.

SHIRAZI SALAD:

combine together in a bowl (4-6 servings)

• 6-7 peeled or un-peeled finely cubed organic persian cucumbers

• 3 medium cubed ripe tomatoes

• 3-4 sliced green onions (or 2 tsp finely minced red onion), or a small shallot finely minced

• 2 tsps dry mint

• small bunch finely chopped flat leaf parsley

• 3-4 tbs lime juice (freshly squeezed)

• 2-3 tbs extra virgin olive oil

• sea salt and fresh ground pepper