Fragrant Persian Chicken with Rice and Dried Fruit
Celebrate Purim with a vibrant Persian chicken and rice dish layered with saffron, dried fruit, and crispy tahdig.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ioanacooks.com.
Cooking tools:
- Microplane
- Dutch oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Colander
- Kettle
- Stove
- Oven
- Skillet
- Baking sheet
- Spoon
- Spatula
- Tongs
- Kitchen towel
- Serving platter
Ingredients
- 1 big pinch saffron threads, crumbled
- 1/3 cup boiling water
- 2 medium onions, halved through the root and thinly sliced
- 4 garlic cloves, peeled and smashed
- 2 pounds bone-in, skin-on chicken thighs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- Kosher salt
- freshly ground black pepper
- 2 cups basmati rice, rinsed and drained
- 1/3 cup dried cherries or cranberries, roughly chopped if large
- 1/3 cup golden raisins
- 1/2 teaspoon finely grated orange zest
- 1/4 cup vegetable oil
- 1/4 cup toasted sliced, slivered or chopped whole almonds, optional
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