Heat the oil in a pan and sauté onion until soft and slightly change colour.
Heat the oil in other pan, add diced chicken,
Season with salt and pepper. Fry until change the colour,
Then add tomato paste. Fry for 1-2 minutes.
Next, add fried onion, lemon juice,
2 tbsp saffron water and ½ cup water to the chicken and allow to cook until reduce the juice. Set aside.
Soak the rice in salted water for 1 hour. Bring the water to a boil. Drain the salted water and pour rice inside the boiled water and cook for 10 minutes. Then using a colander and drain it.
Pour some oil in the pot, layer sliced of potato at the bottom of pot.
Layer it with half of the drained rice.
Sprinkle some of spices. Repeat process withe remaining of the rice and sprinkle some spices.
At the end pour remaining of saffron water top of rice.
Cover the pot with a lid and allow to cook the rice on a medium to low heat for 30-40 minutes.
Meanwhile, in a pan with 1 tbsp water, 1 tbsp oil, add chopped pistachio, almond flakes and barberry (zereshk) and fry for a minute.
Once the rice is cooked, serve the rice and at the bottom of the pot you will have crispy slices of potatoes that are soooo tasty.
Serve the rice with chicken stew, garnish with fried nuts and fried potatoes from bottom of the pot.
Ingredients
Ingredients
