Persian-Style Saffron Chicken Rice
Perfumed with saffron and cardamom, with crispy chicken and fluffy rice, this is one of the most exquisite traybakes around. I was inspired by a stunning Persian dish, zereshk polo ba morgh, or saffron-roasted chicken with rice and barberries. The OG recipe is all cooked separately, the chicken in one pot, crispy rice (this is known as a tahdig) in another and barberries candied in sugar syrup in another. Mine has more of a laid-back throw-it-all-in-the-oven vibe to get those crispy edges of golden rice and succulent juicy chicken thighs. I love piling on the garnishes for colour and texture – more is more in my opinion, but feel free to scale back if I’ve gone a little overboard.
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