This recipe will help you to make a restaurant dish at home!

The Persian rice might take more time than your regular one but it is totally worth it. Also, this is a great recipe to make for a large group of people or just to pre make your lunches. If you don’t want to add chicken, roasted veggies are a delicious way to go.

Ingredients:

• 1 cup of shredded chicken, roasted
• 1 cup of rice, basmati
• 2 tbsp of plain yogurt
• A pinch of saffron, small
• 3 tbsp of raisins
• 1 tbsp of sugar
• Salt to taste

 Instructions

1. Add the rice in a large bowl, wash it a couple of times until the water looks clear.
2. When the water looks clear, add a pinch of salt and let the rice soak for at least 2 hours. It might sound too much but the results would be so much better.
3. In a large pot, over low heat, add 3 cups of water. Bring to boil.
4. While the water is getting hot, take a bowl and mix together the sugar and saffron.
5. Grind these ingredients until completely pulverized.
6. When the water is boiling, add about 4 tbsp of hot water to the pulverized saffron and stir to combine.
7. Add the cup of rice into the boiling water and cook for 10 minutes, stirring every know and then.
8. After 10 minutes your rice should be tender and it would be time to remove it from heat and strain it.
9. In a separate bowl, combine the yogurt and saffron mixture.
10. Combine the rice and yogurt. Stir well.
11. Add the shredded chicken which can be roasted or grilled. I recommend using roasted chicken.
12. And finally, add the raisins and mix to serve!