Chicken Zorbiyan Recipe (with Video)

Method for Onion Preparation
1. Very thinly and evenly slice onions.
2. Add to a cold pot with the oil.
3. Turn the heat up to medium high and cook, while almost constantly stirring just until it turns golden.
4. Drain on paper towel and salt immediately.
5. Reserve the oil.
Method for Yogurt Preparation
1. Blend everything until completely smooth.
Method for Rice Preparation
1. Soak rice for 30 minutes (no need to rinse).
2. Bring water to a boil.
3. Salt so that the water tastes like the sea.
4. Add in aromatics and rice and cook for 6 minutes before draining.
Method for Chicken and Potatoes Preparation
1. Preheat oven to 350ºF.
2. Cut potatoes into 3 inch chunks.
3. Season chicken liberally with salt and pepper.
4. Sear in the onion oil over high heat in 2 separate batches until golden brown on each side.
5. Add the first batch of chicken back to the pan along with the potatoes.
6. Add the yogurt mix.
7. Add 1/2 cup of water to the container that the yogurt was in and swirl to get the rest of the yogurt mixture stuck to the container and add back into the pot.
8. Mix to incorporate.
9. Cover and set the pot into the oven, let cook for 1 hour.
Method for Saffron Preparation
1. In the meantime, bloom your saffron by crushing it and add ice on top.
2. Wait for it to melt.
Method for Final Assembly
1. When the chicken is ready, spread the rice out over an even layer, top with the second half of the fried onions, followed by a layer of golden raisins and almond slivers.
2. Evenly spoon over the brewed saffron.
3. Set a small, heat proof, bowl of oil on top of the rice.
4. Heat up a coal and set in the bowl of oil to create smoke.
5. Immediately cover the entire top of the pot with foil, then set the lid.
6. Put the bowl back into the oven for another 30 minutes.