Tahdig baal

Ingredients:

• 1/4 teaspoon ground saffron
• 8 chicken wings (about 400g), halved, tips removed
• 3 tablespoons freshly squeezed lemon juice (from 1 lemon)
• 1 onion, thinly sliced
• 1.5 tbsp. basmati rice
• 1/4 cup vegetable oil
• 2 tablespoons butter
• 1/8 tsp ground turmeric

Preparation:

1. Sprinkle saffron over 3 ice cubes in a small bowl and let it melt at room temperature for about 15 minutes to allow it to bloom.
2. Place the chicken wings in a large bowl and add the saffron and lemon juice, onion, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir to coat all the wings. Marinate the chicken wings in the refrigerator for 1-4 hours.
3. Fill a 2-quart nonstick saucepan with water (about 7 cups) and bring to a boil over medium-high heat. Rinse the rice several times until the water runs clear. Add 1 tablespoon of salt and the rice to the boiling water. Bring back to a boil and cook for 6 minutes, until the rice is tender on the outside but still firm in the center (test by biting into a grain). Drain the rice in a colander and rinse with cold water to remove excess salt.
4. Heat 2 tablespoons of vegetable oil in a medium nonstick skillet over medium heat. Remove the wings from the marinade, discarding the onions, and add them to the skillet. Fry the wings until golden brown, about 3 minutes per side, and set them aside. Fry the chicken wings on both sides before adding them to the tahdig to prevent excess liquid from releasing when stir-frying with the rice.
5. Wipe out a nonstick pan and place it over medium heat. Add the remaining 2 tablespoons of vegetable oil and butter and heat until shimmering. Then add the turmeric and arrange the wings, skin side down, in a single layer.
6. Place the rice on the wings and press it down with a spoon or spatula. Using the handle of a wooden spoon, poke 5 holes in the rice to allow steam to escape and promote crisping. Wrap the lid in a clean kitchen towel and place it on the pan.
7. Reduce heat to medium-low. Cook until rice is tender and wings are crispy and cooked through, about 25 minutes.
8. Remove the lid, place a plate over the pan, and carefully flip the contents over so the crispy side is facing up. Alternatively, you can spoon in the rice and then add the wings.