Persian Chicken with Pistachios Recipe | James Beard Foundation

Ingredients

• 2 pounds skinless, boneless chicken thighs
• 1 tablespoon olive oil
• 2 onions, finely sliced
• ¾ teaspoon turmeric
• ½ teaspoon pepper
• 1 cup chicken stock
• 1 cup verjuice
• Salt
• Good pinch of saffron strands
• ¼ to ½ teaspoon rosewater (be careful as you are adding this!)
• 9 ounces spinach, washed, tough stalks removed, and leaves torn
• About 40 mint leaves, torn
• 1/3 cup pistachios, coarsely chopped
• Rose petals, to serve (optional)