Grilled Chicken with Saffron Rice and Zereshk

Instructions

1. 1

   Preheat your grill to medium-high heat.

2. 2

   Season the chicken thighs with salt, pepper, and turmeric.

3. 3

   Drizzle 1 tablespoon of olive oil over the chicken thighs and rub it in.

4. 4

   Grill the chicken thighs for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C).

5. 5

   While the chicken is grilling, rinse the basmati rice under cold water until the water runs clear.

6. 6

   In a small bowl, soak the saffron threads in 2 tablespoons of hot water.

7. 7

   In a medium pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until golden brown.

8. 8

   Add the rinsed rice to the pot and stir to coat the rice with the oil and onions.

9. 9

   Pour in 1 1/2 cups of water, the saffron water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.

10. 10

    In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the barberries and sugar, and sauté for 2-3 minutes until the barberries are plump and slightly caramelized.

11. 11

    Once the rice is cooked, fluff it with a fork and gently fold in the barberries, slivered almonds, and pistachios.

12. 12

    Serve the grilled chicken thighs over the saffron rice with zereshk. Enjoy!