Persian green pea and dill rice with saffron chicken

In this episode, Zahra Abdalla teaches us the art of perfect Persian rice and more!

This week food blogger and author, Zahra Abdalla, lets us into the secret behind making fluffy Persian rice with green pea and dill. In this quick variation of the more traditional broad bean and dill rice, Baghali Polo, we also learn to make the crispy layer at the bottom of the pot, also known as the ‘tahdig’.

Zahra accompanies it with her favourite childhood dish, Saffron Chicken, which is both gently spiced and fragrant. Click below to find out exactly how.

Embed not found

INGREDIENTS

Green Pea and Dill Rice

Serve: 4–6

• 600g / 3 cups basmati rice
• 100g / 6 tbsp salt
• 500g frozen green peas
• 60g/ 4 tbsp. vegetable oil
• 60g/ 4 tablespoons of salted butter
• 2 large potatoes,
peeled and thinly sliced
• 3 bunch fresh dill, (finely chopped), or 1 cup dried dill
• a pinch of ground saffron

Saffron Chicken

Serves 4–6

• 1.5kg/ 6-8 chicken leg/thigh pieces (chicken breast is also optional)
• 7g / 1 tsp salt
• 2g / 2 tsp black pepper powder
• 10g / 2 tsp turmeric powder
• 100g/ 1 large white onion, thinly sliced
• 10g/ 1 tsp ginger
• 15g / 3 garlic cloves
• Pinch of finely ground saffron
• 2g/ 1⁄2 tsp cardamom powder

• 15ml / 2 tsp rose water

• 1 cup hot water