Rice
Wash rice thoroughly and soak for 2 hours in
8 cups of water and 2 tablespoon salt. Drain and set aside.In a large vessel, bring to boil 8 cups of water with 2 tablespoons
salt. Add rice and cook till rice is half done. Drain and set aside.
Heat oil in a large non-stick pot and add 2 teaspoon of
saffron mix. Place one layer of Arabic bread at the bottom of the
pot, covering the entire area (Can substitute Arabic bread with
round slices of potatoes)
Place prepared rice in a pyramid shape. Poke with the end of a
spatula to create 2 or 3 holes in the rice mound (this is to release
the steam). Drizzle oil.
Cover and cook the rice for 7 minutes on medium heat.
Add ½ cup of warm water, lower heat, place a lid on the vessel
and let the rice steam for 30 to 40 minutes. (For best results,
wrap the lid with a kitchen towel to steam the rice)
Remove and place rice in a bowl. Add 3 tablespoons
of saffron mix to the bowl of rice and mix well.
Wash barberries thoroughly with cold water and drain.
On medium heat, warm butter in a pan. Add barberries and
sugar and fry for 2 to 3 minutes.
In a large shallow serving dish, plate the yellow saffron rice,
topped with barberries, pistachio, almonds and strands of
saffron. Serve chicken along with rice.
Saffron mix
Grind saffron with 1 teaspoon sugar.
In a separate bowl, add ½ cup of hot water.
Add the saffron powder and mix well.
Chicken
Heat oil in a pan and fry onions till light
golden brown.
Add turmeric and chicken and fry for 3 minutes.
Add salt and mix well.
Add 1/2 cup of water, cover and cook till done.
Add black pepper powder and 1 teaspoon of saffron mix.
Cook till the liquid reduces such that the chicken is glazed (Do not let the liquid dry).
Place few strands of saffron over each piece of chicken.
