Ingredients:

  • 0.5 tsp saffron threads
  • 2 ice cubes
  • 1.5 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
  • 1 large yellow onion, thinly sliced
  • 0.5 tsp turmeric powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp avocado oil
  • 3 cups long-grain Basmati rice
  • 1.5 cups non-fat Greek yogurt
  • 2 large egg yolks
  • 2 tbsp ghee
  • 0.25 cup dried barberries
  • 1 tsp honey
  • 1 tbsp slivered pistachios

Instructions:

  1. Grind the saffron threads with a mortar and pestle. Place the powder over two ice cubes in a small bowl and set aside to melt (blooming).
  2. Sauté the sliced onions in avocado oil in a pan until translucent. Add the chicken thighs, turmeric, salt, and pepper. Cook 10 minutes until the chicken is browned and cooked through. Stir in 1 tbsp of the bloomed saffron liquid and set aside.
  3. Parboil the Basmati rice in a large pot of salted boiling water for 7 minutes until the grains are soft on the outside but firm in the middle. Drain and rinse with cool water.
  4. In a large bowl, whisk together the Greek yogurt, egg yolks, and 2 tbsp of the saffron liquid. Gently fold in half of the parboiled rice into this mixture until every grain is coated in bright yellow yogurt.
  5. Melt 2 tbsp ghee in the non stick pot over medium heat. Press the yogurt rice mixture firmly into the bottom of the pot. Layer the chicken mixture on top, keeping it 1 inch away from the edges. Top with the remaining plain white rice and smooth the surface.
  6. Cover and cook over low-medium heat for 60 minutes until a thick, golden crust forms on the bottom and sides. Flip onto a platter and garnish with barberries sautéed with honey and pistachios.