Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1 large yellow onion, grated
  • 3 tbsp extra virgin olive oil
  • 1 tsp turmeric powder
  • 0.5 tsp ground black pepper
  • 1 tsp sea salt
  • 2 cups extra-long grain Basmati rice
  • 1 cup fresh dill, finely chopped
  • 1 cup fresh cilantro, finely chopped
  • 0.5 cup fresh chives, sliced thin
  • 3 tbsp vegetable oil
  • 2 tbsp full fat Greek yogurt
  • 0.5 tsp Persian saffron threads
  • 2 ice cubes

Instructions:

  1. Place 0.5 tsp saffron threads in a small bowl with 2 ice cubes until they melt into a deep red liquid.
  2. Wash 2 cups Basmati rice in cold water until the water runs clear to remove excess starch.
  3. Rub 1.5 lbs chicken thighs with grated onion, turmeric, pepper, and sea salt until thoroughly coated.
  4. Heat olive oil in your pot and sear chicken until the skin is golden and crackling.
  5. Boil rice in salted water for 6-8 minutes until the outside is soft but the center is firm.
  6. Mix 1 cup of par boiled rice with 2 tbsp yogurt and a splash of saffron liquid until it turns bright yellow.
  7. Gently toss the remaining rice with the chopped dill, cilantro, and chives until the color is uniform.
  8. Add vegetable oil to the pot, spread the yogurt rice base, then layer the herb rice and chicken until the pot is filled.
  9. Wrap the lid in a towel and cook on the lowest heat for 45 minutes until a rich, nutty aroma fills the room.