Chicken and Saffron Rice
Actress Shohreh Aghdashloo is making a perfect meal to celebrate the Iranian New Year.


  • 2 Cups Rice
  • 3 bunch Dill
  • 1 lb. (453g) skinless Fava Beans (Baghali)
  • 1 lb. (453g) Chicken, preferably legs, or thighs
  • 1 large onion
  • 1.5 Tsp Salt
  • 1 Tbsp. grapeseed Oil
  • 1 Tsp. Turmeric
  • Pinch of Saffron

Chicken and Saffron Rice - Home & Family

· Wash the chicken and take the skin off
· 2-Mince the dill
· Wash the rice with warm water
· Boil 5 cups water

1- Chop the onion in to small pieces and fry them in a pot, add the chicken when the onion is almost golden.
2- Add Turmeric and salt as needed to the pot.
3- Add 2 cups of boiling water to the pot and simmer for 20 to 30 minutes on a low heat when the chicken turns golden too.
4- Pour the rice in a large boiling pot (5 cups of water), add one table spoon of salt, and two tablespoons of oil.
5-Add the Fava beans to the boiling pot when the rice is half cooked and stir gently once or twice, mix the rice and the beans.
6- Wait for another five minutes until the beans are tender. Drain the water and let it cool for few minutes.
7-Pour two tablespoons of oil and one quart of water in to a pot and let it boil.
8-Add the mixture of rice and beans layer by layer to the pot, adding the chop dill in to each layer, pour two tablespoons of oil on the rice and beans and let it simmer for half hour on a low heat.
9- Cover the pot with a large napkin and put the lid on to retain the moisture.
10- Boil half a cup of water, two tablespoons of oil and a pinch of smashed saffron and pour the mixture on the rice 10 minutes before serving the dish.

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