No-Fail Persian Crispy Rice (with Chicken)!

Soak 2 lbs of long grain basmati rice in cold water until the water becomes cloudy, then set aside.

Grind a pinch of saffron with a pinch of kosher salt in a mortar and pestle until it becomes a powder, then set aside to bloom.

Peel and slice 2 yellow onions lengthwise.

Heat a wide enameled cast iron skillet over medium-high heat and add avocado oil.

Season the chicken thighs with kosher salt and black pepper, then sear them in the hot skillet until browned and they no longer stick to the pan.

Add the sliced onions to the skillet with the chicken and sauté until the onions are soft.

Deglaze the pan with a little water if it gets too dark, then add half of the lemon juice and some of the saffron to the chicken and onions, reducing heat to medium-low.

Boil water in a pot and add half a cup of kosher salt to season it, then add the soaked rice and cook until it comes back to a boil. Drain the rice once par-cooked.

Thinly slice the cooked chicken instead of shredding it.

In a bowl, mix the par-cooked rice with the remaining lemon juice, 2 eggs, saffron water, and 2 teaspoons of salt, being gentle to keep the rice grains intact.

Equipment Needed

Spice Level:

Dietary

Allergens