Ingredients:

  • 1 g saffron
  • 2 tbsp olive oil
  • 3 large onions, thinly sliced
  • 600 g boneless, skinless chicken thighs, cut into 3-4 pieces
  • 6 large garlic cloves, bashed
  • 500 g basmati rice
  • 3-4 tbsp Greek-style yogurt
  • 3 tbsp vegetable oil
  • 75 g butter
  • 75 g barberries
  • 100 g pistachios, roughly chopped
  • 75 g flaked almonds
  • 3 tbsp caster sugar

Instructions:

  1. Grind saffron in a mortar and pestle, then infuse with 4 tbsp boiling water for 5 minutes.
  2. Heat olive oil in a large saucepan. Sauté the onions until soft and golden (12-15 minutes).
  3. Add chicken and garlic to the onions, season with salt, and cook for about 5 minutes without browning.
  4. Stir in half of the saffron mixture, then add sufficient water to cover the chicken (about 500 ml). Simmer uncovered for 35-40 minutes.
  5. Cook basmati rice in salted boiling water for 6 minutes until elongated and tender but not fully cooked. Drain and rinse the rice under cold water.
  6. Transfer cooked chicken and onions to a plate, reserving the cooking liquid. In a non-stick pan, coat the base with water (1/2 cm deep) and mix with yogurt, remaining saffron, oil, and salt.
  7. Layer half the rice, then the chicken, and top with the remaining rice. Season with salt.
  8. Tightly cover the pan with a cloth-wrapped lid. Cook on low heat (gas) for 1 hour or medium-high heat (induction) for 45 minutes.
  9. Melt butter on low heat, add barberries, pistachios, almonds, and sugar. Mix off heat and set aside.
  10. Remove lid, gently fold in the nut mixture into the rice, and serve with tahdig on top. Optionally, heat the reserved broth for serving on the side.