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Sumac Chicken & Barberry Rice

Ingredients (Serves 4-5)
2 cups Basmati rice, washed and rinsed well
2¼ cups water
1½ tsp salt
3 tbsp ghee
¾ tsp ground saffron dissolved in 3 tbsp hot water
1 medium onion, thinly sliced
1½ tbsp olive oil
1¼ cups dried barberries, cleaned, washed and drained
3 tbsp sugar
¼ cup toasted pistachios, chopped

Combine first 4 ingredients in the rice cooker; start the cooker. When it switches off, pour saffron water over rice. Keep pot covered for 10 mins, then fluff up rice with a fork. Sauté onion in oil; add barberries and sauté for just 1 min over low heat (they burn easily). Take off heat and mix in sugar. Place rice on a platter in alternating layers with the barberry mixture. Garnish with pistachios.

4 whole boned chicken thighs
4 tbsp ground sumac
1 tsp sugar
Salt and freshly ground black pepper to taste
Olive oil
Lemon juice

Combine sumac, sugar, salt and pepper and rub over chicken; set aside for 5 mins. Heat enough oil in a frying pan to shallow fry chicken for 3-4 mins on each side until cooked through. Rest 5 mins, then cut each thigh into strips. Drizzle with lemon juice and serve with the barberry rice.

Thanks to Marty
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