👨‍🍳 作り方

1. 1

   Wash the chicken pieces thoroughly. In a large pot, heat olive oil over medium heat. Add the chopped onions and sauté until softened and lightly golden. Add the minced garlic and cook for another minute until fragrant.

2. 2

   Add the chicken pieces to the pot and brown them on all sides. Stir in the baharat, turmeric, salt, cinnamon stick, cardamom pods, and dried black lemons. Cook for 2-3 minutes until the spices are fragrant.

3. 3

   Add the pureed tomatoes and tomato paste. Stir well and cook for another 2 minutes. Pour in the water, ensuring the chicken is submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is tender.

4. 4

   While the chicken is simmering, prepare the rice. Rinse the basmati rice until the water runs clear. In a separate pot, bring 2.5 cups of the reserved chicken broth (or water if preferred) to a boil. Add the rice, salt, and turmeric for color. Stir, cover, reduce heat to low, and cook for 15-20 minutes, or until the liquid is absorbed and the rice is fluffy.

5. 5

   Prepare the garnishes. In a small pan, heat a tablespoon of olive oil and sauté the finely chopped onions until golden brown. Set aside. Toast the pine nuts and almonds (if using) in a dry pan until lightly golden. Soak the raisins in warm water for 15 minutes, then drain.

6. 6

   Once the chicken is cooked, remove the cinnamon stick, cardamom pods, and dried black lemons. Stir in the soaked raisins. If the sauce is too thin, you can simmer uncovered for a few more minutes to thicken.

7. 7

   To serve, spread the cooked basmati rice onto a serving platter. Arrange the chicken pieces over the rice. Drizzle with the saffron-infused water. Garnish generously with the fried onions, toasted pine nuts, and almonds.