Barberry rice with chicken stock

Good zereshk polo keeps the berries bright: warm them only a few seconds in fat so they stay red, not brown. Chicken stock powder gives the rice savory depth without a separate pot of chicken. One cinnamon stick in the boiling water is enough. Bloom the barberries last and spoon them over the rice at the table.

1. 01

   Boil the rice with salt and the cinnamon stick until just tender, then drain.

2. 02

   Return a little oil to the pot, mound the rice back in, dissolve the chicken stock in 2–3 spoons of hot water and drizzle over.

3. 03

   Cover and steam on the lowest heat for 15–20 minutes.

4. 04

   In a small pan, warm oil and toss the barberries 20–30 seconds until glossy; add saffron if using.

5. 05

   Plate the rice, remove the cinnamon stick, and scatter the barberries on top.

6. 06

   Serve hot with yogurt or a simple kebab.