Saa’fran Morgh

Soak long grain rice in cold water for one night.

Add onions to the chicken pieces, season with salt and pepper, then remove from the broth and drain.

Heat butter or oil in a frying pan, fry chicken pieces, sprinkle with juice of one lemon and saffron water.

Drain long grain rice, make in sufficiently salted water for about TEN minutes until rice grains are almost soft. Pass through a sieve and drain.

Whisk turmeric, yogurt, egg yolk, and saffron water, add a small amount of long grain rice and stir well. Add the cooked chicken pieces, turn to the other side.

Melt butter in a saucepan, spread chicken pieces and long grain rice loosely evenly on it in layers with a spoon. Finish with long grain rice.

Sauté barberry briefly and form over long grain rice. Wrap pot lid in a dishcloth and cover the cooking pot with it. Cook at a very low temperature for thirty minutes until the long grain rice is cooked.

Arrange on large serving ler.

Tip: Use a regular or light yogurt as needed!

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