Marinating time - 24 hours
For the Saffron Chicken -
2 boneless chicken breasts or thighs
7 Yukon Gold potatoes
1 Tsp Saffron, Mom Cave Foods
4 Ice cubes
1 Cup cold water
4 Tbsp Extra Virgin Olive oil
1 Tsp Mild Aleppo Pepper, Mom Cave Foods
1 Tsp Sour Lemon Pepper, Mom Cave Foods
1/2 Tsp Ground Black Pepper
1/2 Tsp Garlic powder
For the Zereshk –
1 cup Whole dried Barberries/Zereshk, soaked for 20 minutes 4 Tbsp Extra virgin Olive oil
1/2 White Onion
3 Tbsp of Dried cranberries
3 Tbsp of raw slivered Almonds
1/3 cup Saffron water mixture
Grind 1 Tsp of Mom Cave Foods Saffron, by using a rubbing motion with the strands of saffron, in between your fingers, place into a mason jar. Then, add 1 cup of cold water, along with 4 ice cubes, and let the saffron bloom for 10 minutes. Next, Slice chicken breast into thick pieces, place into a large bowl, and pour 1/2 cup of the Saffron water mixture, 1 Tsp Sour Lemon Pepper, 1 Tsp of Mild Aleppo Pepper, salt to taste, 1/2 Tsp ground black pepper, 1/2 Tsp of garlic powder and the juice of 1/2 a lemon, mix until chicken is well coated. Cover and let marinate in the fridge for 24 hours.
Add 4 Tbsp of olive oil onto a deep pan, allow for the oil to heat up, for about 3-4 minutes on medium-high heat. Then, place each piece of the marinated chicken onto the hot pan, cook for 4 minutes then flip the chicken onto the other side to sear, and lower the heat to medium-low. Next, slice 7 gold potatoes into halves, place the potatoes facing downwards in the deep pan, surrounding the chicken. Let all the flavors combine by cooking for 10 minutes.
In a small pot on medium-high heat, add 4 Tbsp of olive oil, let the oil come to temperature for 3 minutes, then dice 1/2 white onion and add into the hot oil, cook for 4 minutes until onions are golden. Pour 1 cup of soaked & drained zereshk/barberries, 3 Tbsp of dried cranberries, and 3 Tbsp of raw slivered almonds onto the onions, and mix together to combine. Then, pour 1/3 cup of the Saffron water mixture into the pot, cover with a lid and cook for 3-4 minutes on low heat.
Place the juicy Saffron chicken onto a serving dish, along with the potatoes, pour the zereshk/barberries mixture on top of the dish. Serve with a side of tahdig and salad, then enjoy!