Persian Chicken With Saffron Rice

1. MARINATE CHICKEN

   Mix yogurt, 1 tbsp oil, turmeric, cinnamon, salt and pepper. Coat chicken and marinate 2+ hours.

   
   Tip: Bite the chicken skin for better flavor absorption.
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1. PREPARE SAFFRON

   Grind saffron with a mortar/pestle. Steep in 2 tbsp hot water.

   
   Tip: Use ceramic bowl to better see saffron's golden color.
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1. COOK RICE

   Rinse rice until the water runs clear. Parboil for 5 minutes, then drain.

   
   Tip: Add cardamom pods to cooking water for extra aroma.
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1. LAYER AND BAKE

   Heat 2 tbsp oil in the oven. Brown chicken skin-side down. Remove. Sauté the onion until golden. Layer rice, chicken, barberries and saffron water. Cover and bake at 375°F (190°C) for 40 minutes.

   Tip: Place towel under lid to absorb steam.
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1. STORE AND SERVE

   Divide into meal prep containers with crispy chicken skin facing up.
   Fridge: 4 days. Freezer: 3 months.
   Reheat covered at 350°F (175°C) for 20 minutes.

   Tip: Garnish with fresh mint before serving.
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