Tahdig-e Sib Zamini ba Morgh (Potato-Crust Rice with Saffron Chicken)
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Ingredients
- 600 g chicken thigh fillets
- 300 g basmati rice
- 2 waxy potatoes, thinly sliced
- 0.125 tsp saffron threads
- 1 onion, finely sliced
- 4 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 648 kcal
- Protein
- 37.4 g
- Carbohydrate
- 75.5 g
- of which sugars
- 2.9 g
- Fat
- 21.2 g
- of which saturates
- 3.1 g
- Fibre
- 3.1 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the saffron threads in 2 tablespoons of hot water. Rinse the basmati rice, then cook in plenty of boiling salted water for 6 minutes until half-cooked, then drain and stir through the saffron water.
- 2
Season the chicken thigh fillets and fry in 2 tablespoons of the oil with the onion over a medium-high heat for 10-12 minutes, turning the chicken, until golden and cooked through with no pink remaining.
- 3
Heat the remaining oil in a deep, heavy, non-stick pan and arrange the potato slices in a single overlapping layer over the base.
- 4
Spoon the saffron rice evenly over the potatoes, pressing down gently, cover with a tea towel-wrapped lid and cook over a low heat for 35-40 minutes until the potato base is golden and crisp.
- 5
Run a knife around the edge and invert onto a plate so the crisp potato crust is on top.
- 6
Serve with the saffron chicken alongside.

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