Saffron chicken tahdig

What you'll need

Ingredients

• 400 g basmati rice
• 500 g boneless chicken thighs
• 1 large pinch saffron, bloomed in 3 tbsp hot water
• 200 g thick yogurt
• 2 egg yolks
• 50 g butter
• 3 tbsp dried barberries
• 2 tbsp pistachios, roughly chopped
• Salt and black pepper

Take your time

Method

1. 01

   Rinse the rice until the water runs clear, then parboil it in well-salted water for 6 minutes. Drain.

2. 02

   Season and sear the chicken until golden. Add half the saffron water and cook gently until just tender, then shred.

3. 03

   Mix the yogurt, yolks, remaining saffron water and half the melted butter. Fold in two-thirds of the rice.

4. 04

   Butter a heavy pan. Press in half the saffron rice, add the chicken, then cover with the remaining rice.

5. 05

   Cook covered over low heat for 45 minutes. Turn onto a platter and finish with barberries and pistachios.