Chicken Tahdig

Step 1

Place the chicken breast on a cutting board and slice it horizontally into two thin cutlets about 1/4 inch thick, like opening a book. Pat both pieces dry with paper towels.

Step 2

Place the saffron threads in a small bowl and pour 0.25 cups of hot water over them; let sit for 5 minutes so the color and flavor fully release.

Step 3

Pour 2 tablespoons of olive oil into a 12-inch non-stick skillet or shallow pot and place it over medium-high heat until the oil shimmers and flows quickly when you tilt the pan, about 1 minute.

Step 4

Place the chicken cutlets in the hot oil and cook without moving them for 2 minutes until the bottom surface turns pale golden and pulls away easily from the pan.

Step 5

Flip the chicken cutlets and cook the other side for another 2 minutes until that side is also pale golden, then remove them to a clean plate.

Step 6

Pour the remaining 1 tablespoon of olive oil into the same skillet over medium heat, then add the rice and stir constantly with a wooden spoon for 2 minutes until each grain looks slightly shiny.

Step 7

Pour in the 1.75 cups of water and the saffron threads with their soaking liquid, then stir in 1 teaspoon of salt until mixed evenly.

Step 8

Arrange the cooked chicken pieces on top of the rice in a single layer, then increase heat to high and bring the mixture to a rolling boil, about 3 minutes.

Step 9

Reduce heat to medium-low, cover the skillet with a lid or aluminum foil, and cook undisturbed for 12 minutes until the rice is tender and the water is absorbed.

Step 10

Increase heat to medium-high and cook uncovered for 3 more minutes until you hear a gentle crackling sound from the bottom of the pan, indicating the rice crust has formed.

Step 11

Remove the skillet from heat and let it rest undisturbed for 2 minutes so the crust sets, then divide the rice and chicken between two bowls, spooning some of the golden crust on top of each serving.