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)