Persian Chicken with Chelow and Yogurt Sauce Recipe

Ingredients

• ( You can substitute turmeric for the saffron, if you prefer, and skip toasting it)
• 2 Tablespoons Baharat Spice Blend ( see below)
• 2 T olive oil
• Baharat Spice Blend
• 1 T cumin seeds (or 1 T ground)
• 1 T coriander seeds ( or 1 T ground)
• 1 T whole peppercorns ( or 2 tsp)
• ½ of one whole nutmeg ( or 1 tsp ground)
• 10 whole unpeeled cardamon pod or (½ tsp ground)
• 2 inches piece cinnamon stick (or 2 tsp ground)
• ½ tsp ground allspice
• 8 whole cloves (or 1 tsp ground)
• ¼ of a black lemon (optional)
• 1 star anise ( optional)
• Pulse all in a spice grinder until ground.
• Cucumber Yogurt Sauce:
• 1 Cup plain thick Greek yogurt
• 2 small persian cucumbers cut lengthwise, then thinly sliced ( or 1 C english cucumber) Skin ok.
• 2 -3 T chopped fresh mint, dill, italian parsley or cilantro ( or a combination is nice)
• 1-2 T lemon juice
• 1-2 minced garlic cloves
• ½ tsp kosher salt -or salt to taste.
• pepper to taste, white pepper is a nice touch.
• pinch of cayenne or squirt of sirracha sauce.
• Place all ingredients in a medium sized bowl, stir and refridgerate until ready to serve.
• Chelow with Saffron Yogurt Crust ( serves 4)
• 2 C long grain white basmati rice ( white works best)
• 2 T plain yogurt
• 1 pinch saffron ( 20 threads) or ½ tsp tumeric powder
• 1 egg ( optional)
• salt
• 1 T oil
• 1 T butter
• 2 T water
• 10 C Water and and 2 T salt for par -boiling ( you will rinse)
View Full Recipe at Feasting At Home