Ingredients

• Seeds from 3 pomegranates
• 3 cups rice + 1 tbsp salt
• 1 pound chicken thighs
• 1/2 cup slivered pistachios
• 1/2 cup dried currants or raisins
• 1 tsp ground coriander
• 1 1/2 tsp turmeric
• 1 tsp cinnamon
• 1 tsp ground saffron + 3 ice cubes
• 2 potatoes, peeled & thinly sliced
• 1 tbsp butter
• 1 tbsp olive oil

Instructions

1. Rinse the rice until the water runs clear, and soak it in water and salt for 2 hours.
2. Add ground saffron over 3 ice cubes in a cup and let it melt.
3. Place the thighs and turmeric in a pot, and cover with water. Simmer for 30 minutes.
4. Discard water from chicken and shred. Add pistachios, currants, coriander, cinnamon and pomegranate to the chicken.
5. Boil the soaked rice for 10 minutes; rice should be tender – not too soft and not crunchy.
6. Drain the rice and rinse with cold water.
7. Melt oil and butter and line the bottom and sides of the pot with potato slices.
8. Add 1/3 of the rice on top of the potatoes, followed by half of the saffron water, followed by half of the chicken mixture.
9. Add another 1/3 of the rice, the remaining chicken, and then the remaining rice. Pour the remaining saffron water over top.
10. Cover the pot with paper towels or a thin towel in between the pot and lid. Cook for 35-40 minutes over medium heat.
11. Flip the pot over a large serving tray & enjoy!