Persian Saffron Rice and Chicken with Dill and Pea
Persian Dill and Pea Saffron Rice and Saffron Chicken is simply saffron infused basmati rice with dried dill and peas, but the taste is so new and extravagant, you'll feel like you've found your gold at the end of your Rainbow Dish!
- 3 cup Basmati Rice
- 3 cup frozen or fresh Beans
- 2 heads of Garlic
- 1 large bunch of fresh Dill
- 3 tbsp dried Dill
- 1/2 tsp Saffron (brewed with a cube of ice)
- Salt to taste
- 1/2 tsp Turmeric
- 4-5 tbsp Ghee
- 200 g Butter
- 1 Lavash bread or tortilla
- 6 Chicken thighs
- 3 medium oniona (peeled and sliced)
- 5 tbsp brewed saffron (from above)
- 6 crushed garlic
- 2 tbsp Ghee
- Salt to taste
- 1/2 tsp black pepper
- 1
Start by soaking the rice for an hour, wash and drain. In a large pot, boil the water and add the rice to it. Peel and cut a full bulb of garlic into slices and allow this to cook with the rice.
- 2
After this boils for about 5 minutes, add the peas, boil for another 2-3 minutes before adding the roughly chopped dill, turmeric and salt. Boil everything together for another 3 minutes before taking off the heat and pouring it though a drainer to remove all the water.
- 3
For the Tahdig - In the same non stick pot, cover the base of the pot with ghee, it's important to be generous with this otherwise the tahdig will stick. Once the ghee is hot, cut the bread into smaller pieces and cover the base of the pot, it is okay if they overlap by a small amount. Pour a few tablespoons of saffron to ensure the tahdig comes out golden.
- 4
Pour the drained rice back into the pot on top of the bread, be gentle for this stage as it is important for the bread pieces not to move.
- 5
Leave the garlic bulb in full, only clean around it by peeling one thin layer of skin and press the whole bulb of garlic in the centre of the rice, press down so that the garlic is covered with the rice.
- 6
Cut the butter in 10-12 long and thick knobs and press down into the rice by only a few centimetres all over. Pour most of the saffron all over the rice.
- 7
Place the lid, leave on low heat for 3 minutes and then turn the heat down to the lowest and cook until rice is fully cooked and fluffy. This should take around 40-50 minutes.
- 8
While the rice is cooking, cover the base of a large pan with onion slices, place the chicken pieces on top, add the seasoning and the crushed garlic all over the chicken, cover the pan and place on medium heat to cook. After 30 minutes, remove the lid, add the saffron, shuffle the chicken to make sure all pieces are covered in the beautiful colour of saffron, cover again and allow to cook for another 10 minutes before serving alongside the rice.
- 9
Flip the rice on a large round flat serving dish along with the chicken and enjoy!
- 2