Set out a scale and the equipment for Zereshk polo. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh dry basmati rice, chicken thigh, raisins, saffron, unsalted butter, yellow onion, ground cinnamon, kosher salt. Zereshk polo is cooked in Iran as its own plate, not as a copy of a restaurant menu. Steam saffron rice and serve it with chicken and plumped raisins. Barberries are the sour jewel. Raisins, cooked with a little lemon from the pantry salt step, stand in for that fruit. Amounts are for 4 from foods this library can count.
