Sheet Pan Chicken Koobideh with Saffron Rice and Barberries

Ingredients

• 2 lb boneless chicken thighs (Minced)
• 2 white onions (Finely grated; remove excess water)
• salt (To taste, for chicken)
• 1 tbsp sumac (For chicken)
• 1 tbsp garlic powder (For chicken)
• 1 tsp turmeric powder (For chicken)
• 3 tbsp ghee or butter (Melted, plus more for greasing and drizzling)
• 3 tbsp saffron water (For chicken)
• 1 tsp fresh garlic (Minced)
• 35 stands saffron threads (Good quality; use 35–40 strands)
• 10 cubes ice cubes (Use 10–12 cubes)
• 2 cups sella rice or long-grain basmati rice (Uncooked)
• black peppercorns (Part of the aromatics; quantity not specified)
• cinnamon sticks (Part of the aromatics; quantity not specified)
• bay leaf (Part of the aromatics; quantity not specified)
• clove (Part of the aromatics; quantity not specified)
• oil (For sautéing the aromatics; quantity not specified)
• salt (To taste, for rice)
• 5 cups water (For boiling rice)
• 5 tbsp saffron water (For rice; use 5–6 tablespoons)
• 3 tbsp butter (For rice)
• 0.333 cup barberries (For garnish)
• sumac (For garnish; quantity not specified)
• 0.5 cup yogurt (For garlic sauce)
• 3 tbsp mayonnaise (For garlic sauce)
• 2 tbsp sour cream (For garlic sauce)
• 1 tbsp garlic powder (For garlic sauce)
• 1 tsp black pepper (For garlic sauce)
• salt (To taste, for garlic sauce)

Steps

1. 1

   Crush the saffron threads into a powder and place them in a small bowl.

2. 2

   Add the ice cubes to the saffron. Let the bowl stand at room temperature for 20 minutes, or until the ice melts, to make saffron water.

3. 3

   In a large bowl, combine the minced chicken thighs, grated and drained onion, salt, sumac, garlic powder, turmeric, melted ghee or butter, saffron water, and minced garlic. Mix well.

4. 4

   Preheat the oven to 430°F (220°C). Grease a baking sheet with ghee or butter.

5. 5

   Spread the chicken mixture evenly over the prepared baking sheet and divide it into long kebab shapes.

6. 6

   Drizzle the shaped chicken with an additional 2–3 tablespoons of butter.

7. 7

   Bake on the bottom rack for 10–12 minutes.

8. 8

   Move the pan to the top rack and broil on high for 2 minutes. Flip the kebabs and broil for another 2 minutes, or until lightly golden.

9. 9

   Rinse the rice with water until the water runs clear, then soak it for 1 hour.

10. 10

    Heat oil in a skillet. Add the black peppercorns, cinnamon sticks, bay leaf, and clove, and sauté for 30 seconds.

11. 11

    Add the 5 cups of water and bring it to a boil. Season with salt.

12. 12

    Add the soaked rice and cook for 10–15 minutes, or until it is three-quarters cooked.

13. 13

    Strain the remaining water from the rice. Add the butter and pour the saffron water over the top.

14. 14

    Cover and cook the rice on low heat for 20 minutes.

15. 15

    Turn off the heat and let the rice rest, covered, for 5 minutes.

16. 16

    Top the rice with barberries and sumac.

17. 17

    For the garlic sauce, mix the yogurt, mayonnaise, sour cream, garlic powder, black pepper, and salt in a bowl. Taste and adjust as needed.

18. 18

    Serve the chicken koobideh with the saffron rice, barberries, and garlic sauce.

Notes

The quantity of rice aromatics and sautéing oil is not specified in the source. The source lists additional butter for greasing and drizzling the chicken, with 2–3 tablespoons specified for the drizzle. Saffron water is prepared once and used in both the chicken and rice.

Nutrition per serving

• main
• Middle Eastern
• chicken
• sheet-pan
• baked
• broiled
• rice
• saffron