Method

Grind the sugar and saffron threads together using a mortar and pestle.  Transfer to a small bowl and add 4 tablespoons of warm water.    Set aside until required.

In another bowl mix together the yogurt and eggs and stir in the onion and the remaining ground spices.  Season to taste.  Add the saffron and water mix, followed by the chicken.    Mix well and set aside to marinate for 2 hours in the refrigerator.

Preheat the oven to 325°F/160°C.

Grease a large oven-safe casserole dish that has a lid with olive oil, then layer one-third of the drained rice in the bottom of the dish and top with half the yogurt mix followed by half the chicken. Repeat, finishing with a layer of rice. Using a teaspoon, push down on the rice to create some deep indentations and fill each with a cube of butter.  Cover with a clean tea towel and place the lid on top.

Bake for 50 minutes.

If possible, turn out the contents of the dish on a serving platter and serve upside down.  Alternatively, spoon out the mix so that the crispy rice is on top and garnish with saffron threads.

Serves: 6

Reprinted with permission from ©Michal Haines,The Spice Kitchen: Flavorful Recipes from Around the World, by Michal Haines, published by Interlink Books  click for book review

 

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