Aloo Esfenaj & Persian Saffron Rice with chef Hami Sharafi

plums

🥗Healthier: apricots

💰Cheaper: dried prunes

Dried prunes provide a similar sweetness and texture.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric adds color and flavor at a lower cost.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Frozen herbs are often more affordable and last longer.

Sprinkle saffron over ice cubes in a glass and set aside to melt.

Peel and finely chop the onions and garlic.

Sear cubed chicken breast in hot vegetable oil until golden brown all around.

Gently caramelize the chopped onions in the same oil for about 10 minutes.

Add the garlic and let both sauté together for another 3 minutes.

Add turmeric and black pepper to the pot.

Transfer the onions, garlic, chicken, and saffron to a pot or pan.

Add hot water and season with a good pinch of salt and sugar, along with 2 tablespoons of saffron water and lemon juice.

Put on the lid and let this stew simmer for about 1 hour over low to medium heat.

Prepare the rice by transferring it to a bowl or strainer and washing it until the draining water runs almost clear.

Bring a pot full of water to a boil and add 2 tablespoons of salt to it.

Transfer the washed rice to the boiling water and bring it back to a boil as soon as possible.

Let the rice parboil for 3 minutes, then drain the cooking water and rinse it with cool water.

Combine some of the parboiled rice with a few tablespoons of saffron water until it is evenly yellow.

Add enough vegetable oil to cover the bottom of a nonstick pot and put it over medium heat.

Transfer the saffron rice to the pot and even out the surface, then add the remaining parboiled rice on top.

Make holes halfway through the rice with the back of a spoon.

Cover the lid with a clean kitchen towel and close it firmly.

Reduce the temperature to low and let the rice steam for 45 minutes without taking off the lid.

Sauté the spinach in a bit of vegetable oil for about 5 minutes and add it to the stew.

Let the stew simmer for the remaining cooking time.

Once the rice is done, remove the lid and replace it with an upside-down plate.

Carefully flip it over to remove the crispy tadig and serve separately.

Combine part of the rice with the remaining saffron water again.

Plate off the fluffy white rice and arrange the golden saffron rice on top.

Serve the fragrant Persian saffron rice with the sweet and sour chicken, spinach, and golden sour prune stew.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens