Chicken & Tahdig

Juicy, tender chicken, marinated in our yogurt based marina, bursts with vibrant spices and herbs, creating a savory and slightly tangy taste that’s utterly irresistible. Paired with perfectly crispy tahdig—a golden, saffron-infused rice crust that adds an addictive crunch to every bite—this dish is a delightful contrast of textures and flavors.

Servings

4

Prep Time

10 Min

Cook Time

40 Min

Ingredients

2 lbs bone-in, skin-on chicken thighs

1 cup plain greek yogurt

1/2 cup olive oil

4 tbsp Noshejan Besyar Mazadar

9 cups warm water + 1/4 cup hot water

1 tsp saffron

2 cups basmati rice

1 tbsp Noshejan Pink Himalayan Salt

1/4 cup avocado oil

2 tbsp butter

Instructions

In a large mixing bowl, combine the chicken, yogurt, oil, and the Noshejan Besyar Mazadar until thoroughly combined. Marinate for at least an hour or overnight.

Preheat the oven to 450°. Lay the chicken out on a sheet pan lined with foil. Cook for 40 minutes or until the chicken’s internal temperature reaches 165 °.

In a pot, bring the 9 cups of water to a boil.

Combine the saffron and the 1/4 cup hot water in a small bowl. Allow the saffron to bloom.

Boil the rice for 7 minutes. Drain and rinse with cool water. Add the salt and mix well.

Combine 1 cup of cooked rice and the saffron water in a mixing bowl. Mix well.

Heat the oil and butter over medium-high heat in a wide base pot with a lid. Add the saffron rice and spread evenly on the bottom of the pan. Add the remaining rice. Make three wells with a spatula handle, ensuring they do not touch the bottom of the pan.

Lay a dish towel on a flat surface. Put the lid in the center and tie the corners together over the top of the lid. Place this on the pot of rice.

Lower the heat to medium and cook for 30-35 minutes. Remove from heat and allow to rest for 10 minutes. Remove the lid and place a plate larger than the pot over the top. Carefully flip so the tahdig is centered on the place.

Serve the chicken alongside the tahdig and rice.