Saffron Chicken with Saffron Rice
Servings: 2
Time: 40 minutes
Ingredients:
2 pieces chicken thighs
(or any chicken pieces, bone-in or boneless)
1/2 teaspoon - Zarina saffron threads
– divided (1/4 tsp for chicken, 1/4 tsp for rice)
1 cup basmati rice, rinsed
2 cups chicken broth or water
1 small onion, finely chopped
2 tbsp olive oil or butter
Salt and pepper, to taste
Instructions:
Brew the Zarina Saffron:
Using a mortar and pestle, grind 1/2 tsp Zarina saffron threads into a fine powder in a small bowl. Add 4 tbsp hot water over it and let it bloom for 20–30 minutes to release its golden color and aroma. Divide into two portions (1/4 tsp each for chicken and rice).
Marinate the Chicken:
In a bowl, mix 1/4 tsp saffron infusion with 1 tbsp olive oil, salt, and pepper. Coat the chicken thighs thoroughly. Let marinate for 10 minutes (or longer for deeper flavor).
Cook the Chicken:
In the same pan, sauté finely chopped onions for a few minutes until translucent. Add the saffron marinated chicken and cook for 5–7 minutes until golden (you can gently remove the skin to help the chicken absorb more saffron flavor and color). Flip, cover the pan, and let it cook on low heat until tender — about 30–40 minutes on low heat, depending on the size of the thighs.
Prepare Saffron Rice:
Rinse and soak 1 cup of basmati rice for 30 minutes. Parboil in salted water for 6–7 minutes, then drain. In the same pot, heat a bit of oil or butter, drizzle in the reserved 1/4 tsp brewed Zarina saffron, and layer in the rice. Cover with a towel-wrapped lid and steam on low for 30 minutes until fluffy, fragrant, and infused with saffron flavor.
Tip:
Soaking basmati rice helps it cook more evenly and elongates the grains for that perfect Persian texture.
Tip:
Cool and refrigerate rice for 8–12 hours to boost resistant starch and help reduce glucose spikes.
Serve:
Plate the saffron rice and chicken, and enjoy the aromatic, golden dish!
