Soak basmati rice in salted water for 3 hours. Let the saffron soak in a small glass with a pinch of sugar and 3 tablespoons of warm water for an hour. Soak barberries in a cup of lukewarm water for 3 hours.
Bring 3 l salted water to the boil in a large saucepan. Pour off the soaking water and add the rice to the boiling water while stirring. Stir gently so that the rice grains don't break. As soon as the rice grains have grown in length and are half cooked, pour off the cooking water over a sieve.
Clean the pot, dry it and put it back on the flame. Peel the potato and cut into 2 mm thin slices. Put 1 tbsp clarified butter in the pot and spread the potato slices out in the pot. Sprinkle a pinch of salt on top.
Put the drained rice in the saucepan and shape it into a cone. Add butter, drained barberries and saffron with its water to the rice. Place a clean cloth or a large sheet of kitchen paper on top and close the lid tightly. Set the flame as low as possible and let it steep for 30 minutes.
Chicken breast fillets:
3 hours before frying, marinate the fillets with a little olive oil, turmeric, salt and pepper, cover and let rest at room temperature.
While the rice is brewing, fry the fillets in a pan on both sides in 2 tablespoons of clarified butter until they are golden, then cook in the oven for 20 minutes at 120 °. Add a piece of butter to each fillet for cooking.
Peel the carrots and cut into thin strips. Put 2 tablespoons of clarified butter in the pan and fry the carrot sticks evenly, turning them constantly.
Halve the vanilla pod lengthways, scrape out the pulp with the back of a knife, dissolve in 4 tablespoons of warm water in a small glass, add salt and pepper and deglaze the carrots while stirring.
Arranging and serving:
Warm up the plate in the oven. Open the saucepan with the rice, set aside the top with the saffron and barberries in a warm small bowl. Place a large serving spoon full of rice in the center of each plate. Garnish with a tablespoon of saffron rice with barberries. Add the chicken breast fillet and carrots, arrange and serve quickly.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.