Lawand ba Zereshk Palow

Ingredients

• 1⁄2 cup olive oil
• Salt to taste
• 1⁄4 cup butter
• 4 cups long grain basmati rice
• 1 ½ whole chicken cut into 12 pieces
• 1 cup labne
• 2 chicken bouillon cubes
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 2 large onions
• 3 tbsp fresh ginger
• 1 tbsp black pepper
• 1 bunch cilantro
• 2 serrano peppers
• 8 cloves garlic
• 1 ½ cups barberries
• ½ oz saffron
• 2 tbsp sugar
• 1⁄2 tsp rose water
• Juice of 3 limes
• Dry rose buds for garnish
• ½ tsp ground cardamom

Instructions

1. 1
   Rinse rice until water runs clear.
2. 2
   Add rice to the rice cooker with hot water.
3. 3
   Add salt and butter. Cook.
4. 4
   In a deep pan, fry onions until golden, add spices, ginger and garlic. Add chicken pieces. Let it brown.
5. 5
   1 cup water and chicken bouillon and boil on high for 25 minutes. Add labne, cilantro and serrano peppers.
6. 6
   Simmer on high for 5 minutes. Finish with lime juice. Mix, top with fresh cilantro.
7. 7
   Remove a cup of rice from the rice cooker. In a separate bowl, mix rice with butter and saffron.
8. 8
   In a small skillet, add butter, barberries, 2 tbsp of sugar with rose water and ½ tsp ground cardamom. Saute for 2 minutes. Set aside.
9. 9
   Plate white basmati rice, then top with saffron rice. Finish with barberry mixture.