Best Persian-Style Baked Saffron Rice with Chicken

177milkstreet.com

Louise Helland

1 hour 50 minutes
30 minutes active, plus soaking

1½ CUPS BASMATI RICE

¼ TEASPOON SAFFRON THREADS, CRUMBLED

2 TABLESPOONS BOILING WATER

3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED

12 OUNCES BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND CUT INTO 1- TO 1½-INCH PIECES

3 TEASPOONS GRATED LEMON ZEST, DIVIDED

2 MEDIUM GARLIC CLOVES, FINELY GRATED

KOSHER SALT AND GROUND BLACK PEPPER

½ CUP PLAIN WHOLE-MILK GREEK YOGURT

1 LARGE EGG YOLK

3 TABLESPOONS DRIED CURRANTS

2 TABLESPOONS SALTED BUTTER, MELTED

CHOPPED FRESH FLAT-LEAF PARSLEY, TO SERVE

ROUGHLY CHOPPED ROASTED PISTACHIOS, TO SERVE

Note: Ingredients may have been altered from the original.

Directions at 177milkstreet.com

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