1 Prepare the rice according to the recipe previously presented. Warm 50 g of butter or rapeseed oil at simmering temperature. Rinse the zereshk well and drain the water. Add the zereshk to the oil before it has turned hot and fry briefly.

2 Crush the saffron in a mortar and dissolve it in 8 spoonfuls of hot water. Add the sugar, cinnamon and almonds to produce a glazing. Cut the chicken into six pieces. Remove the backbone, neck and skin. Put chicken and glazing in a saucepan and let it simmer.

3 When the rice is ready, transfer it to a round platter using a spatula. Add the zerershk mixture and the glazing and mix well. Distribute the chicken pieces around the rice.

ZERESHK IS DRIED BERBERIS. IT LOOKS VERY SIMILAR TO SCANDINAVIAN LINGONBERRIES, OR COWBERRIES, OR RED WHORTLEBERRIES. IT IS COMMONLY USED WITH BOILED RICE. ZERESHK POLOU IS OFTEN SERVED ON NEW YEAR’S DAY. IT IS HABITUALLY A CHILDREN´S FAVOURITE. WHEN YOU FRY THE ZERESHK IT IS VITAL TO AVOID SCORCHING. SO FRY IT ONLY BRIEFLY AND AT A SIMMERING TEMPERATURE.