Directions
- 1Boil water with a large amount of salt.
- 2Wash the rice until the water is clear.
- 3Cook the rice in boiling water until half cooked.
- 4Strain the rice and set aside.
- 5In a small bowl, add ground saffron over an ice cube to extract the flavor.
- 6Cut the chicken breasts into cubes.
- 7Season the chicken with butter, salt, black pepper, turmeric, and some saffron water.
- 8Cook the chicken with minced garlic over medium heat until done.
- 9Set the chicken aside.
- 10Lightly sauté the barberries and pistachios with a little butter and sugar over low heat.
- 11Whisk together oil, egg yolks, yogurt, saffron water, and a squeeze of lemon.
- 12Mix the rice with the whisked mixture in a bowl or a clear Pyrex dish.
- 13Grease the dish with butter.
- 14Add half the rice, then the chicken, barberries, and pistachios.
- 15Add the remaining rice and cover with foil.
- 16Bake in a preheated oven at 160°C (320°F) for 50-60 minutes.
- 17Check occasionally to see if the rice has browned.
- 18Remove from the oven, let cool slightly, and invert onto a serving dish.
- 19Serve with cucumber yogurt, and garnish with barberries and pistachios.
Ingredients
- 250 grams Chicken Breast
- 1 tsp Saffron
- 2 tsp Butter
- 1 tsp Garlic
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
- 0.25 tsp Turmeric
- 2 cups Basmati Rice
- 2 Egg Yolks
- 1 cup Yogurt
- 1 cup Oil
- 0.25 cup Barberries
- 0.25 cup Pistachios
- 1 tsp Sugar
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