Gluten-Free Persian Lunch: Delightful Herbed Chicken with Saffron Rice & Crispy Kuku Sabzi

Allergens

Eggs, Soy (in saffron threads)

Ingredients

• 1 whole chicken, cut into pieces
• 2 cups basmati rice
• 1 tablespoon saffron threads
• 4 large eggs
• 1 cup mixed fresh herbs (parsley, cilantro, dill)
• 1/2 cup onion, chopped
• 1/2 cup tomato, chopped
• 1/2 cup bell pepper, chopped
• 1/2 cup zucchini, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. In a large pot, bring water to a boil and add salt. Cook the basmati rice according to package instructions until tender but firm. Set aside.
2. Soak saffron threads in warm water for 5 minutes to release their aroma and color.
3. In a large mixing bowl, whisk eggs and add saffron infusion along with salt and pepper. Set aside.
4. Heat oil in a skillet over medium heat. Add chicken pieces and cook until golden brown on all sides. Remove from pan and set aside.
5. In the same skillet, add onion, tomato, bell pepper, zucchini, garlic, and cumin. Sauté until vegetables are tender.
6. Stir in mixed herbs and cook for another 2 minutes.
7. Add cooked rice to the vegetable mixture and mix well.
8. Arrange cooked chicken pieces on top of the rice mixture in the skillet.
9. Pour egg mixture over the chicken and rice, ensuring it is evenly distributed.
10. Cover the skillet and cook over low heat for 20 25 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove from heat and let rest for 5 minutes before serving.

Chef’s Insight

To achieve the perfect tender texture for the chicken, ensure it is cooked evenly and does not dry out.

Notes

Serve with a side of yogurt and fresh cucumber salad to balance the flavors.