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Receta Persian Chicken with Chelow and Yogurt Sauce

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Ingredientes

  • ( You can substitute turmeric for the saffron, if you prefer, and skip toasting it)
  • 2 Tablespoons Baharat Spice Blend ( see below)
  • 2 T olive oil
  • Baharat Spice Blend
  • 1 T cumin seeds (or 1 T ground)
  • 1 T coriander seeds ( or 1 T ground)
  • 1 T whole peppercorns ( or 2 tsp)
  • ½ of one whole nutmeg ( or 1 tsp ground)
  • 10 whole unpeeled cardamon pod or (½ tsp ground)
  • 2 inches piece cinnamon stick (or 2 tsp ground)
  • ½ tsp ground allspice
  • 8 whole cloves (or 1 tsp ground)
  • ¼ of a black lemon (optional)
  • 1 star anise ( optional)
  • Pulse all in a spice grinder until ground.
  • Cucumber Yogurt Sauce:
  • 1 Cup plain thick Greek yogurt
  • 2 small persian cucumbers cut lengthwise, then thinly sliced ( or 1 C english cucumber) Skin ok.
  • 2 -3 T chopped fresh mint, dill, italian parsley or cilantro ( or a combination is nice)
  • 1-2 T lemon juice
  • 1-2 minced garlic cloves
  • ½ tsp kosher salt -or salt to taste.
  • pepper to taste, white pepper is a nice touch.
  • pinch of cayenne or squirt of sirracha sauce.
  • Place all ingredients in a medium sized bowl, stir and refridgerate until ready to serve.
  • Chelow with Saffron Yogurt Crust ( serves 4)
  • 2 C long grain white basmati rice ( white works best)
  • 2 T plain yogurt
  • 1 pinch saffron ( 20 threads) or ½ tsp tumeric powder
  • 1 egg ( optional)
  • salt
  • 1 T oil
  • 1 T butter
  • 2 T water
  • 10 C Water and and 2 T salt for par -boiling ( you will rinse)
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