3 cups long grained basmati rice
Generous portion of saffron powder dissolved in hot water
Almond slice: 1/4 cup optional
Raisin: 11/2 cup. sauté in oil or butter (my suggestion is to use Currents,
they are smaller and looks and tastes better and size wise matches zereshk
better.) add the saffron for a short minute and remove. Don't over fry the
raisins. Should not change color. In some part of Iran, raisin is not among
the ingredients.
Zereshk (dried barberries): 2 cups wash zereshk. Soak in water and drain a
few times. The trick is here: put Zereshk in a small bowl, add 2-3 tabs of
water and couple of spoons of sugar. It should look like there is almost no
water in the bowl.(empty or add water and sugar if needed. sugar akes the
berries change to a bright color and fresh looking. Let it soak for an hour
or more. You can prepare as much Zeresh this way and keep it in the freezer
for future use.
Direction:
Make your plain rice ready. You can use mixture yogurt, egg and saffron for
the "Tah dig".
At serving time put some plain rice in the dish then spread some Zereshk and
raisin and repeat. Cook (not fried) chicken with very little water, onion,
salt, pepper, turmeric and serve it like with rice or separately. You can buy
ready roasted chicken.
Garnish with almond slice. You can color the almond with saffron.
My mom's version:
After you drain the rice use the same pattern of putting rice zereshk, raisin,and
even chicken, cumin, oil and put the Dam Kony until the rice is ready.
