A delightful Persian-inspired dish featuring tender chicken, aromatic spices, and saffron-infused rice.
Season the chicken pieces with salt and pepper.
Let the chicken sit for a few minutes after seasoning to absorb the flavors.
Heat half of the butter in a frying pan and brown the chicken on both sides. Set aside.
Ensure the pan is hot before adding the chicken to get a nice sear.
In the same pan, sauté the onions until translucent, then add the raisins and cook for 5 minutes.
Stir frequently to prevent the raisins from sticking to the pan.
Stir in the cinnamon and add a splash of water to deglaze the pan.
Scrape the bottom of the pan to incorporate all the flavorful bits.
Layer half of the cooked rice in an ovenproof dish, place the chicken on top, then spread the onion mixture over the chicken. Top with the remaining rice.
Press down gently on each layer to compact the dish slightly.
Cover the dish tightly and bake in a preheated oven at 180°C (350°F) for 45 minutes.
Check the dish halfway through to ensure it doesn't dry out; add a splash of water if needed.
Steep the saffron in 2 tablespoons of hot water while the dish bakes.
Cover the bowl to retain the aroma of the saffron.
Drizzle the saffron water over the rice before serving and gently mix to combine.
Mix gently to avoid breaking the rice grains.
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