Tahdig is a staple of Persian cuisine and there is no end to the variety you can make. This chicken wing tahdig is basically a one pot meal — you get crispy wings at the bottom of the pot with fluffy rice on top. The wings are also marinated in a saffron and onion mixture for more flavor and cooked with a touch of turmeric to ensure they are nicely golden at the end. You only need a bit of saffron to make this outstanding tahdig.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 35 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 35 min |
| Yield: | 2 servings |
Ingredients
- 1/4 teaspoon ground saffron
- 8 split chicken wings (about 14 ounces)
- 3 tablespoons fresh lemon juice (from 1 lemon)
- 1 onion, sliced
- Kosher salt and freshly ground black pepper
- 1 1/2 cups basmati rice
- 1/4 cup vegetable oil
- 2 tablespoons unsalted butter
- 1/8 teaspoon ground turmeric
Instructions
- Sprinkle the saffron over 3 ice cubes in a small bowl and leave it at room temperature to melt, about 15 minutes. This will be your bloomed saffron.
- Place the chicken wings in a large bowl and add the bloomed saffron with the lemon juice, onion, 1 teaspoon salt and 1/4 teaspoon pepper. Mix and make sure all the wings are coated with the saffron mixture. Marinate the chicken wings for at least 1 hour and up to 4 hours in the refrigerator.
- Fill a 2-quart nonstick saucepan with water (about 7 cups) and bring it to a boil over medium-high heat. Rinse the rice a few times to get rid of the excess starch. Add 1 tablespoon of salt and the rice to the boiling water. Return to a boil and par-cook for 6 minutes, just until the rice is tender on the outside but still firm in the middle (test by pinching a single grain). Drain the rice in a colander and rinse with cold water to get rid of the excess salt.
- Heat 2 tablespoons of the vegetable oil in a medium nonstick skillet over medium heat until shimmering. Remove the wings from the marinade, discarding the onion, and add to the skillet. Sear the wings until golden brown, about 3 minutes on each side, and set them aside.
- Dry the nonstick saucepan and place it over medium heat. Add the remaining 2 tablespoons vegetable oil and the butter to the saucepan and heat until shimmering, then add the turmeric and arrange the wings skin-side down in the saucepan in a single layer. Spoon the rice over the wings and press it down using a spoon or spatula. Using the end of a wooden spoon, poke 5 holes in the rice to allow steam to escape and promote the formation of the crust. Wrap the lid in a clean kitchen towel and place it on the saucepan. Reduce the heat to medium-low. Cook until the rice is tender and the wings are crispy and cooked through, about 25 minutes.
- Remove the lid, place a plate on the saucepan and carefully flip it over, crispy side up. You can also scoop out the rice and then place the wings on top.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1125 |
| Total Fat | 57 g |
| Saturated Fat | 14 g |
| Carbohydrates | 119 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 33 g |
| Cholesterol | 167 mg |
| Sodium | 1085 mg |
| Serving Size | 1 of 2 servings |
| Calories | 1125 |
| Total Fat | 57 g |
| Saturated Fat | 14 g |
| Carbohydrates | 119 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 33 g |
| Cholesterol | 167 mg |
| Sodium | 1085 mg |