Persian Chicken Tahdig

1) Bloom the saffron

1. Crush a pinch of saffron threads between your fingers (or use a mortar and pestle), then stir with 2 tablespoons warm water. Set aside. This is your fragrant, golden finishing touch.

2) Rinse and soak the rice

1. Rinse basmati rice in a bowl with cool water, swirling and draining 3 to 4 times until the water is less cloudy.
2. Cover with fresh cool water and let soak 15 minutes. Drain.

3) Brown the chicken and simmer

1. Heat a large skillet over medium-high. Add 2 tablespoons olive oil.
2. Season chicken thighs with salt, pepper, and turmeric.
3. Sear chicken skin-side down until golden, about 6 to 8 minutes. Flip and cook 2 minutes more. Transfer to a plate.
4. Add sliced onion to the skillet and cook until softened, about 6 minutes. Add garlic, cumin, and cinnamon and cook 30 seconds.
5. Add broth (or water) and lemon juice, scraping up browned bits. Return chicken (and any juices) to the skillet. Cover and simmer on low for 15 minutes, or until the chicken is mostly cooked through.
6. Turn off the heat and keep the chicken covered in the skillet until Step 7. If you want to be sure, check for 165°F (74°C) in the thickest part. If it is not there yet, no stress. It will finish steaming later.

4) Parboil the rice

1. Bring a large pot of water to a boil. Add 1 1/2 tablespoons kosher salt.
2. Add drained rice and boil until the grains are just tender on the outside but still firm in the center, about 5 to 7 minutes.
3. Drain in a fine-mesh strainer. Rinse quickly with cool water to stop the cooking.

5) Mix the tahdig base

1. In a bowl, stir together yogurt, melted butter, 1 tablespoon oil, and optional 1/4 teaspoon turmeric.
2. Fold in about 1 cup of the parboiled rice until coated.

6) Build the pot and steam

1. Choose a nonstick or well-seasoned pot. Add the remaining 2 tablespoons oil and swirl to coat the bottom well.
2. Press the yogurt-rice mixture into an even layer on the bottom. This is your tahdig starter.
3. Gently mound the remaining rice on top, making a little hill. Use the handle of a spoon to poke 5 to 6 steam holes down to the bottom.
4. Wrap the lid with a clean kitchen towel (or a layer of paper towels) and cover the pot. Cook over medium heat for 5 minutes, then reduce to low and steam for 35 minutes.
5. Do not lift the lid. Keep the heat low enough that you do not smell burning. Near the end, you may notice a toasted aroma and a gentle crackle, which is what we want.

7) Finish chicken in the steam (optional but delicious)

1. During the last 10 minutes of rice steaming, nestle the chicken thighs on top of the rice. Spoon a little of the oniony pan juices over them. Cover and finish steaming.
2. If your skillet is still hot, great. If not, warm the chicken briefly before nesting it in so you do not cool down the rice pot.

8) Saffron and the big flip

1. Turn off heat. Let the pot rest, covered, for 10 minutes.
2. Spoon about 1 cup rice into a bowl and drizzle with bloomed saffron water. Stir gently and set aside for topping.
3. Run a thin spatula around the edges of the pot. Place a large plate over the pot and confidently flip. Lift the pot to reveal the tahdig.

9) Optional topping: quick barberries

1. In a small pan, melt 1 tablespoon butter. Add rinsed barberries (or cranberries) and cook 30 to 60 seconds, just until glossy. Do not burn them.

10) Serve

1. Top the platter with saffron rice, chicken, barberries, and pistachios or almonds. Serve with lemon wedges and a little extra salt at the table if needed.