Traditional Persian Saffron Rice Dish With Marinated Chicken

Ingredients:

• 400 g Basmati/ Long grain Rice
• 6 pieces of Chicken, breast or thigh, boned and skinned
• 500 ml Greek Yogurt
• 1 large Onion, peeled but left unchopped
• 4 Eggs, yolks only
• 1 tsp Saffron, dissolved in 50 ml hot water
• 1 tsp Turmeric
• 5 tbsp Olive/ Vegetable Oil
• 50 g Butter
• Salt and Pepper

Method:

• Wash the rice under cold running water for about a minute, then soak in a bowl of cold water.
• Cook the chicken pieces with the whole onion and salt in a pan of boiling water for 10-12 minutes. Remove the onion then drain the chicken pieces and set aside.
• Meanwhile, beat the egg yolks in a large bowl, add the yogurt, half the saffron solution, 1 tsp turmeric, salt and pepper and mix well.
• Place the chicken pieces in a bowl and pour half the yogurt marinade over the chicken. Mix well.
• Heat 2 tbsp of oil in a frying pan and fry the marinated chicken for 5-7 minutes on each side until lightly golden. Set aside.
• Bring the rice to boil in a pan with salt and lots of water, then simmer over medium heat for 5 minutes until slightly soft. Drain the rice.
• Mix half the rice with the remaining yogurt-egg mixture in a bowl.
• Heat 3 tbsp of oil in a pan and pour the yogurt and rice mixture in the pan. Place fried chicken pieces on top of the yogurt and rice and then add the remaining rice on top.
• Pour the remaining saffron solution over the rice. Divide the butter into 4-5 pieces and put over the rice.
• Cover the pan tightly and cook over medium heat for 25-30 minutes.