Critical Moments
- •Cherry mixture cooked to jammy consistency (not watery, not mushy)
- •Proper parboiling of rice
- •Layering cherries between rice layers
- •Never lifting lid during steaming
Wash and soak the rice
Place rice in a large bowl. Fill with cold water, swirl vigorously, and drain. Repeat 5-6 times until water runs mostly clear. Dissolve 2 tbsp salt in 2L lukewarm water, add rice, and soak for at least 1 hour.
Wash and soak the rice
Place rice in a large bowl. Fill with cold water, swirl vigorously, and drain. Repeat 5-6 times until water runs mostly clear. Dissolve 2 tbsp salt in 2L lukewarm water, add rice, and soak for at least 1 hour.
Bloom the saffron
Grind saffron threads with a pinch of sugar using mortar and pestle. Transfer to a small bowl, add 5 tbsp hot water. Cover and steep for at least 30 minutes. This generous amount will be divided between chicken, rice, and cherries.
Bloom the saffron
Grind saffron threads with a pinch of sugar using mortar and pestle. Transfer to a small bowl, add 5 tbsp hot water. Cover and steep for at least 30 minutes. This generous amount will be divided between chicken, rice, and cherries.
Prepare the cherries
If using fresh cherries, pit them (a cherry pitter helps enormously). If using frozen, thaw and drain, reserving any juice. If using jarred, drain well, reserving liquid. You should have about 400g pitted cherries.
Common Mistakes
- •Using sweet cherries (not tart enough—the dish needs sour cherries)
- •Not draining jarred cherries well (too much liquid)
Prepare the cherries
If using fresh cherries, pit them (a cherry pitter helps enormously). If using frozen, thaw and drain, reserving any juice. If using jarred, drain well, reserving liquid. You should have about 400g pitted cherries.
Common Mistakes
- •Using sweet cherries (not tart enough—the dish needs sour cherries)
- •Not draining jarred cherries well (too much liquid)
Cook the cherry mixture
In a small saucepan, melt 30g butter over medium-low heat. Add cherries, sugar, cinnamon (if using), and 2 tbsp of the reserved cherry liquid (or water). Cook gently for 10-15 minutes, stirring occasionally, until cherries are softened and have released their juices, creating a syrupy sauce. Add 1 tbsp saffron water.
Critical Step
The cherry mixture should be jammy but not overcooked—cherries should hold their shape. Too much cooking makes them mushy; too little leaves them hard. The sauce should be syrupy, not watery.
Common Mistakes
- •Cooking too long (cherries disintegrate)
- •Heat too high (burning sugar)
- •Not reducing enough (watery sauce makes rice soggy)
Cook the cherry mixture
In a small saucepan, melt 30g butter over medium-low heat. Add cherries, sugar, cinnamon (if using), and 2 tbsp of the reserved cherry liquid (or water). Cook gently for 10-15 minutes, stirring occasionally, until cherries are softened and have released their juices, creating a syrupy sauce. Add 1 tbsp saffron water.
Critical Step
The cherry mixture should be jammy but not overcooked—cherries should hold their shape. Too much cooking makes them mushy; too little leaves them hard. The sauce should be syrupy, not watery.
Common Mistakes
- •Cooking too long (cherries disintegrate)
- •Heat too high (burning sugar)
- •Not reducing enough (watery sauce makes rice soggy)
Brown the chicken
Pat chicken pieces dry. Season with turmeric, salt, and pepper. Heat 60ml oil in a large skillet over medium-high heat. Brown chicken on all sides, about 4-5 minutes per side. Remove to a plate.
Brown the chicken
Pat chicken pieces dry. Season with turmeric, salt, and pepper. Heat 60ml oil in a large skillet over medium-high heat. Brown chicken on all sides, about 4-5 minutes per side. Remove to a plate.
Braise the chicken
In the same skillet, add sliced onion and cook until golden, about 8 minutes. Return chicken to pan, add 125ml water and 2 tbsp saffron water. Cover and simmer for 25-30 minutes until chicken is cooked through.
Braise the chicken
In the same skillet, add sliced onion and cook until golden, about 8 minutes. Return chicken to pan, add 125ml water and 2 tbsp saffron water. Cover and simmer for 25-30 minutes until chicken is cooked through.
Parboil the rice
Bring 3L water with 2 tbsp salt to a rolling boil. Drain soaked rice and add to boiling water. Boil for 5-7 minutes until al dente—soft outside with a tiny firm core.
Critical Step
Proper parboiling is essential for fluffy rice.
Parboil the rice
Bring 3L water with 2 tbsp salt to a rolling boil. Drain soaked rice and add to boiling water. Boil for 5-7 minutes until al dente—soft outside with a tiny firm core.
Critical Step
Proper parboiling is essential for fluffy rice.
Drain the rice
Immediately drain rice into a fine-mesh strainer. Rinse briefly with lukewarm water. Shake gently to remove excess water.
Drain the rice
Immediately drain rice into a fine-mesh strainer. Rinse briefly with lukewarm water. Shake gently to remove excess water.
Prepare tahdig and layer rice with cherries
In a non-stick pot, combine 40ml oil with 2 tbsp saffron water. Mix 2 cups parboiled rice with 1 tbsp saffron water and spread on bottom for tahdig. Add a layer of plain rice, then spoon half the cherry mixture (with some syrup) over the rice. Add another layer of rice, then remaining cherry mixture. Finish with remaining rice on top. Build into a pyramid shape. Poke 5-6 steam vents.
Critical Step
Layering distributes the cherry mixture throughout and creates beautiful pockets of sweet-sour flavor. Reserve some cherry mixture for final garnish.
Prepare tahdig and layer rice with cherries
In a non-stick pot, combine 40ml oil with 2 tbsp saffron water. Mix 2 cups parboiled rice with 1 tbsp saffron water and spread on bottom for tahdig. Add a layer of plain rice, then spoon half the cherry mixture (with some syrup) over the rice. Add another layer of rice, then remaining cherry mixture. Finish with remaining rice on top. Build into a pyramid shape. Poke 5-6 steam vents.
Critical Step
Layering distributes the cherry mixture throughout and creates beautiful pockets of sweet-sour flavor. Reserve some cherry mixture for final garnish.
Steam the rice
Melt remaining 30g butter and drizzle over the rice along with remaining saffron water. Place pot over medium-high heat uncovered for 3-4 minutes until steam rises. Wrap lid with a clean kitchen towel, place tightly on pot. Reduce heat to lowest setting. Steam for 45-50 minutes.
Critical Step
Proper steaming ensures fluffy rice and crispy tahdig. Don't lift the lid.
Steam the rice
Melt remaining 30g butter and drizzle over the rice along with remaining saffron water. Place pot over medium-high heat uncovered for 3-4 minutes until steam rises. Wrap lid with a clean kitchen towel, place tightly on pot. Reduce heat to lowest setting. Steam for 45-50 minutes.
Critical Step
Proper steaming ensures fluffy rice and crispy tahdig. Don't lift the lid.
Toast the nuts
While rice steams, toast slivered almonds in a dry skillet over medium-low heat until golden, about 3-4 minutes. Remove. Pistachios don't need toasting—just set aside.
Toast the nuts
While rice steams, toast slivered almonds in a dry skillet over medium-low heat until golden, about 3-4 minutes. Remove. Pistachios don't need toasting—just set aside.
Rest and unmold rice
Remove from heat and let rest 5 minutes. Remove lid. Gently fluff rice with a fork, allowing some mixing of the cherry layers—you want visible cherry pockets throughout. Spoon onto a large serving platter. Unmold tahdig and break into pieces.
Rest and unmold rice
Remove from heat and let rest 5 minutes. Remove lid. Gently fluff rice with a fork, allowing some mixing of the cherry layers—you want visible cherry pockets throughout. Spoon onto a large serving platter. Unmold tahdig and break into pieces.
Final assembly
Arrange rice on a large platter. Spoon reserved cherry mixture decoratively over the top. Scatter toasted almonds and pistachios. Arrange golden chicken pieces alongside or on a separate platter with their pan juices. Place tahdig pieces around the platter.
Final assembly
Arrange rice on a large platter. Spoon reserved cherry mixture decoratively over the top. Scatter toasted almonds and pistachios. Arrange golden chicken pieces alongside or on a separate platter with their pan juices. Place tahdig pieces around the platter.
Resting Required
5 min - Allows tahdig to release cleanly
