Afghan Saffron Chicken Pilaf (Murgh Palaw)

Ingredients

• 25 threads Raihan Saffron, bloomed in 2 tbsp warm water
• 1.5 lb bone-in chicken thighs (skin on)
• 2 cups long-grain basmati, rinsed and soaked
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp cardamom
• 1/3 cup golden raisins
• 1/3 cup slivered almonds, toasted
• 3 cups chicken stock
• 3 tbsp ghee
• Salt to taste

Instructions

1. Heat ghee in a heavy pot. Season chicken with salt. Brown skin-side down 5 minutes. Flip. 3 more minutes. Remove.
2. Sauté onion until golden, 10 minutes. Add garlic, cumin, cinnamon, cardamom. 30 seconds.
3. Add rice. Toast 30 seconds. Add stock. Return chicken on top. Bring to a boil, cover, reduce to lowest heat, cook 18 minutes.
4. Off heat. Drizzle saffron bloom over rice. Cover, rest 10 minutes.
5. Top with raisins and almonds.