Persian Saffron Chicken with Barberry Rice and Pistachio

Tender chicken cooked in a luscious saffron-yogurt sauce, served alongside exquisitely fragrant basmati rice studded with tart barberries and crunchy pistachios, a true Persian delight.

• Prep: 45 min
• Cook: 1 hr 30 min
• Total: 2 hr 15 min
• Servings: 4
• Cuisine: Persian
• Difficulty: Hard
• Cost: $4.54/serving

Dietary

• Egg-Free
• High-Protein

Tags

• comfort food
• rich
• savory
• tangy
• special occasion
• steam

Ingredients

• 4 chicken thighs (boneless, skinless)
• 1 cup plain yogurt (full-fat)
• 0.5 teaspoon saffron threads (crushed, bloomed in 2 tablespoons hot water)
• 1 yellow onion (large, thinly sliced)
• 2 tablespoon olive oil
• 2 clove garlic (minced)
• 1 tablespoon tomato paste
• 1.5 cup chicken broth
• 0.25 teaspoon ground turmeric
• 1.5 teaspoon salt
• 0.75 teaspoon black pepper
• 2 cup basmati rice (uncooked)
• 3 tablespoon butter
• 0.5 cup dried barberry (rinsed)
• 0.25 cup pistachio (shelled, chopped)
• 2 tablespoon sugar
• 0.25 teaspoon ground cardamom

Instructions

1. Marinate the chicken: In a bowl, whisk together 1 cup plain full-fat yogurt, half of the bloomed saffron (about 1 tablespoon), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken thighs, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or preferably 4 hours up to overnight.
2. For the chicken stew: Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat. Add the thinly sliced yellow onion and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and ground turmeric, cooking for another minute.
3. Add the marinated chicken (discarding any excess marinade) to the pot. Sear for 2-3 minutes per side until lightly browned. Pour in chicken broth and bring to a gentle simmer. Cover, reduce heat to low, and cook for 45-60 minutes, or until the chicken is very tender. Stir in the remaining bloomed saffron during the last 10 minutes of cooking. Season with salt and black pepper to taste.
4. Meanwhile, prepare the jeweled rice. Rinse the basmati rice in cold water until the water runs clear. In a large pot, bring plenty of salted water to a boil. Add the rinsed rice and cook for 6-8 minutes until par-boiled (still firm but slightly cooked). Drain thoroughly.
5. Melt 2 tablespoons of butter in the bottom of a non-stick pot over medium heat. Spread 1/4 cup of the par-boiled rice evenly over the butter to create a tahdig (crispy bottom) layer. Carefully spoon the remaining par-boiled rice over the tahdig layer. Use the handle of a wooden spoon to create several 'chimneys' down to the bottom of the pot. Cover the lid with a clean kitchen towel before placing it tightly on the pot. Cook on low heat for 35-40 minutes.
6. While the rice steams, prepare the barberry and pistachio topping. Melt 1 tablespoon butter in a small skillet over low heat. Add the rinsed dried barberries and sugar. Cook for 2-3 minutes, stirring, until the barberries plump slightly. Stir in the chopped pistachios and ground cardamom.
7. Once rice is cooked, gently remove the tahdig layer if formed. Transfer the rice to a serving platter and gently mix in the barberry and pistachio topping.
8. Serve the fragrant saffron chicken stew with the jeweled rice. Ladle sauce over the chicken and rice.

Notes

Barberries can be found in Middle Eastern markets; dried cranberries are a good substitute for their tartness if barberries are unavailable. The yogurt marinade ensures incredibly tender chicken. If making Tahdig for the first time, keep the heat low and resist the urge to peek during the steaming process.

Nutrition (per serving)

• Calories: 823
• Protein: 41.3 g
• Carbohydrates: 106.4 g
• Fat: 28.3 g
• Fiber: 5.8 g
• Sodium: 1474 mg
• Saturated Fat: 9.8 g
• Sugar: 23.7 g
• Cholesterol: 149 mg