This is flavoured with zereshk, small dried berries available from Middle Eastern stores.
40 g (1 1/2 oz) 3 tbsp butter
1.5 kg (3 - 3 1/2 lb) chicken pieces
1 large onion, chopped
250 ml (8 fl oz) 1 cup chicken stock
2 eggs
475 ml (16 fl oz) 2 cups natural yogurt
2 - 3 saffron strands, dissolved in 15 ml (1 tbsp) boiling water
5 ml (1 tsp) ground cinnamon
450 g (1 lb) generous 2 1/4 cups basmati rice, soaked in salted water for 2 hours
75 g (3 oz) zereshk
salt and ground black pepper
herb salad, to serve
1.5 kg (3 - 3 1/2 lb) chicken pieces
1 large onion, chopped
250 ml (8 fl oz) 1 cup chicken stock
2 eggs
475 ml (16 fl oz) 2 cups natural yogurt
2 - 3 saffron strands, dissolved in 15 ml (1 tbsp) boiling water
5 ml (1 tsp) ground cinnamon
450 g (1 lb) generous 2 1/4 cups basmati rice, soaked in salted water for 2 hours
75 g (3 oz) zereshk
salt and ground black pepper
herb salad, to serve
method
1. Melt two-thirds of the butter in a casserole and fry the chicken and onion for 4 - 5 minutes, until the onion is softened and the chicken browned.
2. Add the stock and salt and pepper, bring to the boil and then simmer for 45 minutes, or until the chicken is cooked and the stock reduced by half.
3. Skin and bone the chicken. Cut the flesh into large pieces and place in a large bowl. Reserve the stock.
4. Beat the eggs and blend with the yogurt. Add the saffron water and cinnamon and season with salt and pepper. Pour over the chicken and leave to marinate on one side for up to 2 hours.
5 Drain the rice and then boil in salted water for 5 minutes, reduce the heat and simmer very gently for 10 minutes, until half cooked. Drain and rinse in warm water.
6. Transfer the chicken from the yogurt mixture to a dish and mix half the rice into the yogurt.
7. Preheat the oven to 160°C/325°F/ Gas 3 and grease a large 10cm/4in deep ovenproof dish.
8. Place the rice and yogurt mixture in the bottom of the dish, arrange the chicken pieces in a layer on top and then add the plain rice. Warm the zereshk thoroughly, then sprinkle over.
9. Mix the remaining butter with the chicken stock and pour over the rice. Cover tightly with foil and cook in the oven for 35—45 minutes.
10. Leave the dish to cool for a few ivy minutes. Place on a cold, damp dish towel which will help lift the rice from the base of the dish, then run a knife around the inside edge of the dish. Place a large flat plate over the dish and turn out. You should have a rice "cake" which can be cut into wedges. Serve hot with a herb salad
2. Add the stock and salt and pepper, bring to the boil and then simmer for 45 minutes, or until the chicken is cooked and the stock reduced by half.
3. Skin and bone the chicken. Cut the flesh into large pieces and place in a large bowl. Reserve the stock.
4. Beat the eggs and blend with the yogurt. Add the saffron water and cinnamon and season with salt and pepper. Pour over the chicken and leave to marinate on one side for up to 2 hours.
5 Drain the rice and then boil in salted water for 5 minutes, reduce the heat and simmer very gently for 10 minutes, until half cooked. Drain and rinse in warm water.
6. Transfer the chicken from the yogurt mixture to a dish and mix half the rice into the yogurt.
7. Preheat the oven to 160°C/325°F/ Gas 3 and grease a large 10cm/4in deep ovenproof dish.
8. Place the rice and yogurt mixture in the bottom of the dish, arrange the chicken pieces in a layer on top and then add the plain rice. Warm the zereshk thoroughly, then sprinkle over.
9. Mix the remaining butter with the chicken stock and pour over the rice. Cover tightly with foil and cook in the oven for 35—45 minutes.
10. Leave the dish to cool for a few ivy minutes. Place on a cold, damp dish towel which will help lift the rice from the base of the dish, then run a knife around the inside edge of the dish. Place a large flat plate over the dish and turn out. You should have a rice "cake" which can be cut into wedges. Serve hot with a herb salad
serving amount
serves 6
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