Persian Rice (with Tahdig) and Saffron Chicken

What To Prep In Advance:

Have all your ingredients measured out and ready to go, pull out the tools you need (list below).  This prep is referred to as mise en place.  You do not need to prep your ingredients EXCEPT your rice.  Please rinse your rice in a colander under cold water until the water runs clear.  

Equipment List:

  • Large mixing bowl to mix ingredients with your chicken
  • Med sauté pan with a lid (if you don't have a lid you can use tin foil)
  • Large non-stick pot (with lid) to cook rice, if you don't have non-stick please cut out a piece of parchment paper that is slightly bigger than the bottom inside of your pot.
  • Colander
  • Kettle (to boil water)
  • Clean dish towel (to wrap the lid for your rice pot)
  • 1 large serving platter (should be larger than the diameter of your rice pot.
  • Salad bowl or med size bowl 
  • measuring cup 1/2 c measure
  • measuring spoons 
  • tongs or wooden spoon for sautéing chicken
Cocktail Ingredient List
About ¼ C lemon juice (approx 2 lemons juiced)
Persian Vodka (reg vodka works too)
Rosewater (if you can’t find it, don’t worry about it)
Rose Petals (not from the garden, these rose petals you can find at any Persian grocer and are not necessary)
Sugar (about 1-2 Tbsp for the rim of the glass)
Martini shaker
Ice (optional)
Highball glass
Non-alcoholic drink:
¼ C pomegranate juice
3/4 C soda water
Highball glass
Rose petals and sugar (as per above)
Rosewater as per above