Sufra Dayma: Persian Chicken and Dill Rice By Moushira Abdel-Malek Ingredients: 2 large chicken thigh fillets (cut in halves) 1 medium onion (grated) 2 tbsp fresh lemon juice 1/2 tsp saffron threads + 2 tbsp boiling water 1/4 cup olive oil Salt + black pepper + allspice Dill Rice: 2 cups long grain rice (soaked in water for 10 minutes and rinsed) 1 medium onion (finely chopped) 1/4 cup dill leaves (chopped) Oil + butter 2 chicken bouillons Method: Combine boiling water and saffron in a small glass bowl. Cover and soak for 10 minutes. Allow to cool. Pour over a fine sieve and leave aside. In a large glass bowl, combine the onion, oil, lemon juice and seasoning. Add the chicken pieces. Pour saffron mixture over chicken, then turn to evenly coat with marinade. Cover with plastic wrap and refrigerate for overnight. Preheat a grill pan on medium-high. Drizzle with some olive oil then grill chicken on each side for 4 minutes. Serve with dill rice and a garden salad. Rice: Heat oil and butter in a large pan. Add onion and stir only until translucent. Add dill. Add rice and stir until glossy. Add 2 cups of boiling water plus bouillons. Stir to dissolve. When water is absorbed, cover and place pan on a diffuser over very low heat until cooked, stirring once or twice.
