Persian Saffron Chicken & Herb Rice

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup basmati rice
• 1½ cups fresh parsley, chopped
• ½ cup fresh dill, chopped
• ½ cup fresh cilantro, chopped
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 pinch saffron threads
• 2 tbsp hot water (for saffron)
• ½ tsp turmeric
• ¼ tsp cinnamon
• 1 tbsp lemon juice
• 3 tbsp olive oil
• Salt and pepper to taste
• Optional: barberries or dried cranberries for garnish

Instructions:

1. Prepare the saffron water:
   In a small bowl, crush the saffron threads with the back of a spoon and mix with 2 tbsp of hot water. Set aside to steep.
2. Marinate the chicken:
   In a large bowl, mix 1 tbsp olive oil, turmeric, cinnamon, lemon juice, and half of the saffron water. Add the chicken, coat evenly, cover, and marinate for 30 minutes at room temp.
3. Prepare the rice:
   Rinse the rice under cold water until the water runs clear. Soak in warm salted water for 20 minutes, then drain.
4. Cook the chicken:
   Heat 1 tbsp olive oil in a large pan. Add the diced onion and garlic; cook until golden. Add the marinated chicken and sear on both sides for about 5 minutes each. Lower the heat, cover, and simmer for 20–25 minutes, until the meat is tender and infused with flavor. Remove from heat.
5. Cook the rice (Persian style):
   In a large pot, bring water to a boil. Add the soaked rice and cook for 5–6 minutes, until it is al dente. Drain and rinse with cold water to stop the cooking.
6. Build the herb rice layer:
   In a large nonstick pot, add 1 tbsp olive oil and a layer of rice. Sprinkle a layer of chopped herbs. Repeat the rice and herb layers until all ingredients are used. Pour the remaining saffron water on top. Cover the lid with a towel and steam over low heat for 35–40 minutes to get a golden, crispy “tahdig” crust at the bottom.
7. Assemble and serve:
   Fluff the herb rice and transfer to a large serving platter. Arrange the chicken on top. Garnish with barberries or dried cranberries, and drizzle any remaining pan sauce from the chicken.