No-Fail Persian Crispy Rice (with Chicken)!

Try this fool-proof method for making Persian crispy rice. It's flavored with saffron, layered with chicken, and comes out perfect every time. Recipe below! 👉 SUBSCRIBE to my YouTube channel: https://www.youtube.com/@ariellenir ✨ FOLLOW ME: Instagram: https://www.instagram.com/ariellenir TikTok: https://www.tiktok.com/@arielle.nir Substack: https://ariellenir.substack.com -------------------------------------------------------------------- 📌 CHICKEN TACHIN (CRISPY PERSIAN RICE WITH CHICKEN) Serves 6-8 4 cups basmati rice 2 pounds boneless skinless chicken thighs or breasts 2 yellow onions 1 ½ teaspoons saffron threads 5 eggs Juice of 2 lemons 1 cup dried cranberries Kosher salt, freshly ground black pepper Avocado oil or any neutral oil Rinse the rice until the water runs clear. Place the rice into a large bowl, cover it with room temperature water, and soak the rice for 30 minutes to 1 hour. Make the saffron water: place 1 ½ teaspoons of saffron threads and a pinch of salt into a mortar and pestle. Grind the saffron until it turns into a powder. Pour 1/4 cup of boiling water over the saffron and stir. Set aside. Prepare the chicken: place a skillet over medium high heat and add 2 tablespoons of oil. Add the chicken thighs and sear on each side for about 5 minutes or until golden brown. Season with salt and pepper. Add the onions, saffron water, and lemon juice and stir. Cook for 5 minutes or until the onions soften. Place a lid on the pan and cook for 15-20 minutes or until the chicken is cooked through. Set aside to cool. Once the chicken is cooled, thinly slice it into bite size pieces or use your hands or a fork to shred the chicken apart. Preheat the oven to 450°F. In the meanwhile prepare the rice. Bring a large pot of water to a boil over medium high heat. Add 1/2 cup of salt into the boiling water. Drain the rice from the soaking water and carefully place the rice into the boiling water. Cook the rice for 6-8 minutes or until it’s parboiled and still has a bite to it. Drain the rice over a strainer and immediately pour cold water over the rice to stop the cooking. Mix and assemble the tachin: place the eggs, saffron water, lemon juice and 2 teaspoons of salt into a large mixing bowl. Whisk until combined. Add the rice into the bowl and gently fold the saffron and egg mixture into the rice until the rice is completely coated. Grease a 15” inch oval glass baking dish or a 9” x 13” rectangular glass baking dish with ½ cup of oil. Place half of the rice mixture into the bottom of the baking dish. Use a large spoon or spatula to flatten the rice into an even layer and press down on the rice making sure it’s touching the bottom of the baking dish (for maximum browning). Sprinkle 3/4 cup of the dried cranberries in an even layer over the rice. Place the shredded chicken and onions on top of the cranberries in a single layer. Add the remaining rice mixture over the chicken. Spread the rice into an even layer. Tightly cover the baking dish with aluminum foil. Bake the tachin in the oven for 30 minutes and reduce the heat to 400°F. Continue cooking for 1½ hours or until the crust is a deep golden brown. You can look through the bottom of the baking dish to check the color of the tachin. Once the tachin is ready, carefully transfer it out of the oven and immediately flip it onto a serving platter that is the same shape as your pan and a bit wider. Sprinkle the remaining cranberries over the tachin and serve. ------------------------------------------------------------------------ 📌 HERB SALAD Serves 6 2 large bunches fresh parsley, finely chopped 2 large bunches fresh cilantro, finely chopped 1 bunch fresh dill, finely chopped 2 granny smith apples, chopped into small cubes ½ cup toasted walnuts or pecans, roughly chopped 1 cup pomegranate seeds Olive oil Juice of 3 lemons Salt, freshly ground black pepper Place the parsley, cilantro, dill, apples, walnuts, and pomegranate seeds into a large bowl. Add the lemon juice, 2-3 tablespoons of olive oil, pomegranate concentrate, 1 teaspoon of salt, and freshly ground black pepper. Toss well and taste to adjust seasoning. ------------------------------------------------------------------------ 🥘 Products I Use Le Creuset pot: https://a.co/d/fJwLGBr Saffron: https://a.co/d/eqo7xx0 Rice: https://a.co/d/b71KLb4 ------------------------------------------------------------------------ 🎥 Credits Director: Gabrielle Reich Producer: Rubbertape Productions #crispyrice #chicken #saffron