#saffronrice

Persian Saffron Chicken Zereshk Polo Ba Morgh is a traditional Persian dish that combines fragrant rice, tart barberries, and aromatic chicken infused with saffron. It's a delicious fusion of savory and sweet flavors that will take your palate to the center of Iran.

Ingredients: 2 cups basmati rice. 4 chicken thighs, bone-in and skin-on. 2 tablespoons olive oil. 1 large onion, finely chopped. 1/2 teaspoon ground saffron threads, dissolved in 2 tablespoons hot water. 1 cup dried barberries zereshk. 1/4 cup sugar. 1/4 cup slivered almonds. 1/4 teaspoon ground cinnamon. Salt and pepper to taste.

Instructions: Rinse the basmati rice in cold water until the water runs clear. Drain and set aside. In a large pot, bring 6 cups of water to a boil. Add the drained rice and cook until it's parboiled partially cooked, about 6-7 minutes. Drain and set aside. In a separate large skillet, heat the olive oil over medium-high heat. Add the chopped onion and saut until it becomes translucent, about 5 minutes. Add the chicken thighs to the skillet and sear them on both sides until they turn golden brown, about 5 minutes per side. Pour the dissolved saffron over the chicken and add 1/2 cup of water. Cover and let the chicken simmer for about 20-25 minutes, or until it's cooked through and tender. Remove the chicken from the skillet and set aside. In the same skillet, add the dried barberries and sugar. Cook for 2-3 minutes until the sugar melts and the barberries plump up. Remove from heat. In a separate small skillet, toast the slivered almonds over medium heat until they turn golden brown, about 2-3 minutes. Remove from heat and set aside. Layer the parboiled rice in the large pot, alternating with the saffron-infused chicken pieces and the barberry mixture. Sprinkle ground cinnamon, salt, and pepper between the layers. Cover the pot with a tight-fitting lid and cook over low heat for 30-35 minutes, allowing the flavors to meld and the rice to fully cook and steam. Once the dish is ready, gently fluff the rice with a fork, ensuring it's fully cooked and the flavors are well mixed. Top with the toasted almonds. Serve the Persian Saffron Chicken Zereshk Polo Ba Morgh hot and enjoy!

Prep Time: 30 minutes

Cook Time: 60 minutes

This traditional Spanish dish features saffron-infused rice and a variety of fresh seafood, including shrimp, mussels, clams, and calamari. The flavors are savory and rich, with a hint of smokiness from the paprika. It's ideal for a special occasion or dinner party because it's sure to impress your guests.

Instructions: Soak the saffron threads in 1/2 cup warm chicken broth for 10 minutes in a small bowl. Heat the olive oil in a large paella pan or deep skillet over medium heat. Cook until the onion and garlic are softened, about 5 minutes. Cook for another 5 minutes after adding the sliced red bell peppers to the pan. Stir the rice in the pan to coat it with the oil and vegetables. Pour in the white wine and stir until it's all gone. Stir in the smoked paprika, salt, and black pepper until well combined. Stir in the remaining 3 1/2 cups chicken broth and the saffron-infused broth to combine. Cook for 10 minutes after bringing the mixture to a simmer. On top of the rice mixture, arrange the shrimp, mussels, clams, and calamari. Cook for another 15-20 minutes, or until the rice is tender and the seafood is cooked through, covered with a tight-fitting lid. Remove the pan from the heat and set aside for 5 minutes to cool. Serve with wedges of lemon for squeezing over the top.

🌾✨ Explore the rich flavors of Azerbaijan with Plov (Pilaf) – the country's iconic national dish! 🍚

1️⃣ Saffron-infused rice cooked to perfection 2️⃣ Deliciously combined with chestnuts, dried fruits, and tender lamb or chicken 3️⃣ A true taste of Azerbaijani tradition that’s aromatic and irresistible! 🤩