Persian Saffron and Almond Rice with homemade chicken stock

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 1
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 2
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Strain the stock.

   Colander

For the Fried onion

1. 4
   Heat the butter in a pot over medium heat.

   StovePot
2. 5
   Add the onion and fry for 8–10 minutes, stirring, until the onion is soft and deep golden.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 6
   Put the saffron in boiling water and soak 10 minutes.

   💡Saffron soaked in lukewarm water releases all its color and flavor; add it at the end so the aroma doesn't cook off.
2. 7
   Add the rice and the turmeric and stir 2 minutes, until all the grains are coated in fat.
3. 8
   Add the chicken stock, season with salt and black pepper and bring to a boil.

   Stove
4. 9
   Turn down to low, cover and simmer 18 minutes without opening the lid, until the liquid is absorbed.

   StoveLid
5. 10
   Sprinkle the saffron water over the rice, stir lightly, cover and cook another 5 minutes.

   Stove
6. 11
   Turn off the heat and leave covered 5–10 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
7. 12
   Gently fluff with a fork, sprinkle the almonds on top and serve.