Description
A classic Persian dish featuring saffron-simmered chicken served with fluffy basmati rice layered with warm spices and tart barberries, finished with golden onions and nuts for a fragrant and elegant meal.
Ingredients
- 4 chicken thighs, bone-in and skin removed
- 2 tablespoons butter
- 1 medium onion, cut into quarters
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups water
- 1/4 teaspoon saffron threads, crushed
- 4 ice cubes
- 1 medium onion, thinly sliced
- 2 tablespoons ghee or vegetable oil
- 2 tablespoons tomato purée
- 2 tablespoons lemon juice
- 1/3 cup dried barberries
- 2 cups basmati rice
- 8 cups water
- 2 teaspoons salt
- 5 tablespoons ghee or vegetable oil, divided
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried edible rose petals, crushed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1 small onion, thinly sliced (for garnish)
- 2 tablespoons ghee or vegetable oil (for garnish)
- 1/3 cup barberries, soaked and drained
- 1/4 cup chopped almonds or pistachios
Instructions
- Prepare saffron water by placing crushed saffron over ice cubes and letting them melt slowly.
- In a large sauté pan, melt butter over medium heat and brown the chicken thighs for about 5 minutes per side.
- Add onion quarters, turmeric, salt, pepper, and water. Bring to a boil, skim foam, then cover and simmer for 15 minutes.
- Turn chicken and simmer for another 15 minutes.
- In another pan, heat ghee or oil and fry sliced onion until golden. Stir in tomato purée and cook briefly.
- Remove half of the chicken stock and onion quarters from the chicken pan.
- Add saffron water, fried onion mixture, lemon juice, and barberries to the chicken and simmer 15 minutes.
- Turn the chicken again and cook another 15 minutes until the sauce thickens.
- For the rice, bring 8 cups water to a boil and add salt.
- Rinse basmati rice until water runs clear and add to the boiling water. Cook for about 7 minutes.
- Drain the rice and return the pot to heat with 3 tablespoons ghee.
- Layer half the rice, sprinkle half the spice mixture, then add remaining rice and spices.
- Poke holes in the rice, cover with a towel-wrapped lid, and steam on low heat for 30 minutes.
- For garnish, fry sliced onion until golden, then add soaked barberries and cook briefly.
- Fluff the rice, transfer to a serving dish, and top with onion-barberry mixture and chopped nuts.
- Serve the rice alongside the saffron chicken and spoon the sauce over the chicken.
Notes
- Basmati rice works best because it cooks into light, separate grains.
- Barberries cook quickly, so heat them briefly to prevent burning.
- Saffron infused with melting ice helps release its color and aroma fully.
- For extra flavor, cook the rice in chicken broth instead of water.
- The crispy rice layer at the bottom is known as tahdig and is highly prized.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Simmering & Steaming
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg
