PERSIAN SAFFRON CHICKEN RECIPES

Back after we lived in Berlin, you will recall, we have a tendency to had a lot of Persian friends. They we have a tendency tore all Christian refugees from Islamic Republic of Iran and Islamic State of Afghanistan that we met at our church there, that was packed to the brim each Sunday. 

Usually when church, there would be Brobdingnagian meal that a number of the Persians would build, and that we would squeeze through the door with the gang, mouths watering and fingers crossed that it'd be "the chicken with the red sauce". 

PERSIAN SAFFRON CHICKEN RECIPES

Basically it's chicken simmered in an exceedingly sauce of saffron and a novel mix of spices, cumulous on an enormous plate of saffron rice that is specked with little, tart dried "barberries" (which you'll get on Amazon). I really like serving "shirazi salad" on the facet (which is simply sliced cucumbers, tomatoes, onion, fresh mint, and lemon juice) and, if he has time, Samuel invariably makes some bread to suck that last little bit of sauce from his plate.

The basamati rice is therefore aromatic and marvelous and also the saffron and barberries extremely build it superb. The meat is tender and on the point of fall off the bone. The sauce is made and flavourous. The shirazi dish is crisp and recent. This can be the proper meal. 

INGREDIENTS :

Chicken Ingredients:

• A few tablespoons vegetable oil 
• 6 pieces of bone in chicken (I use drumsticks or thighs)
• 1 large yellow onion, chopped
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cardamom 
• 1/4 teaspoon cumin
• 2 cloves garlic, minced
• 1 3/4 teaspoon turmeric
• 1/4 teaspoon coriander
• 1/8 teaspoon chili powder
• 2 tablespoons tomato paste
• 2 1/2 cups chicken stock (water will work too if you are using bone-in chicken)
• 1/2 of the saffron water (see below)
• salt and pepper to taste

Saffron Water:

• 1/4 teaspoon of saffron (you can buy it here), ground with a pestle and mortar 
• 1 ice cube
• Sprinkle the saffron in a small dish over the ice cube and allow the ice cube to melt. Set aside.

Rice Ingredients:

• 1 1/2 cups basamati rice (dry)
• Half of the reserved saffron water
• 1/3 cup dried barberries (you can buy them here)
• 1 teaspoon butter
• 1/4 teaspoon sugar

Shirazi Salad Ingredients:

• 1 cucumber
• 2 tomatoes
• 1/2 of a red onion
• The juice of one lemon
• 1 tablespoon fresh mint, chopped or 1 teaspoon dried
• Salt and pepper to taste

INSTRUCTIONS :

Chicken Directions:

1. Heat the oil over medium high in a large pot. Combine the spices and sprinkle a little on the chicken. Saute the chicken and onion in the oil until browned.  Add the garlic and continue cooking for about 30 seconds. Add the remaining spices, tomato paste, half of the saffron water (reserve half for the rice!) and chicken stock or water. Simmer until chicken becomes very tender and sauce thickens and reduces. If the chicken gets done before the sauce is thick and reduced, then remove the chicken from the pot and continue simmering until the sauce is done. 

Rice Directions:

1. Cook the rice according to the package directions. 
2. In a small pan, heat the butter over medium and add the barberries and sugar. Cook and stir for about 30 seconds. 
3. Pour the rice into a serving bowl. In a separate bowl, combine 1/2 cup of the cooked rice with the barberries and reserved saffron water. Spread the saffron rice over the top of the rest of the rice. 

Shirazi Salad Directions:

1. Dice the vegetables and toss with the mint and lemon juice. Season to taste with salt and pepper and chill until ready to serve. 

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