Ingredient:

Rice 2 cups rinse and drain (soak for at least 2 hours)
Chicken 4 pieces
1 medium onion - finely chopped
2 garlic cloves - finely chopped
1 medium potato – cut in 1 cm cubes
2. medium carrots- cut diagonally
1 tsp turmeric
1 tsp black pepper
2 tbsp tomato paste
1 tsp salt
5 semi-dried golden plums
1 cup barberry
2 tbsp sugar
Oil 2tbsp
Saffron water
Pistachio and almond for garnish

Recipe:
Step 1: Prep 0:05
Finely chop 1 medium onion
Finely chop 2 large garlic cloves
Dice 1 medium potato into 1 cm cubes
Diagonally cut 2 medium carrots

Step 2: Sauté 0:27
To a medium heat, pan adds 1 tbsp of oil and fry chickens for 5 minutes on each side.
To the same pan, add onion and garlic and sauté for 5 minutes
Add 1 tsp turmeric, 2 tbsp tomato paste and 2 cups of boiling water
Add 1 tsp black pepper, 1 tsp salt and 5 gold plums
Add potato, carrot, chickens, and 2 tsp saffron water, cover the pan with a lid and cook for 30 minutes on low heat

Step 3: Rice 1:51
To a high heat, pot bring 6 cups of water to boil
Add 5 tbsp of salt
Add 2 cups of rinsed rice
Cook for 7-10 minutes until soft but not fully cooked
Rinse and drain the rice with cold water
Back to the pot
Add 1 tbsp oil to the pot on medium heat
Add 3 tsp of saffron water (mix the rice and saffron for tahdig)
Add the rice
Cover it with a lid
Cook for 5 minutes or until it starts steaming
Add 1 tbsp of oil, reduce the heat to low
Cover the lid with a kitchen towel and cook for 25-30 minutes

Step 4: Garnish 3:46
To a medium heat, pan add 1 tbsp to pan
Add 1 cup of rinsed barberry
Add 2 tbsp of sugar
Stir continuously for 30 seconds, until sugar dissolves

Step 5: Assemble
Add rice, garnish with barberry, pistachio and almond
Lay the chicken on the side

0:00 Intro

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