Chicken with saffron, yoghurt, raisins and pistachios

Khoresht-e mast

By: Greg Malouf, Lucy Malouf
From: Saraban
Serves: 6
Photographer: Mark Roper

Not strictly authentic, however this delectable, creamy dish is based on yoghurt khoresht that are sometimes made with lamb, sometimes with chicken. The sauce is delicate, mildly spicy and a little sour and reminds me, once again, of the culinary connections between Persia and India.

Feel free, by all means, to use chicken thighs on the bone, if you can find them.

Ingredients

Quantity	Ingredient
3 tablespoons	vegetable oil
2	onions, finely sliced
4 sticks	celery, finely sliced
1 teaspoon	ground cumin
1/2 teaspoon	ground ginger
1/2 teaspoon	ground cardamom
1/4 teaspoon	cayenne pepper
1/2 teaspoon	freshly ground black pepper
1kg	boneless free-range chicken thighs, cut into bite-sized pieces
1	bay leaf
500ml	good-quality chicken stock
1	orange, juiced
1 teaspoon	sea salt
350g	thick natural yoghurt
1 teaspoon	cornflour
1 tablespoon	water
1	egg, lightly beaten
2 tablespoons	roughly chopped golden raisins
1 tablespoon	slivered pistachios
	Saffron chelow rice
	fresh herbs and flatbread, to serve
3 tablespoons	saffron liquid

Method

Heat the oil in a large, heavy-based saucepan or casserole dish over a low heat. Add the onion and celery and fry gently until soft and translucent. Stir in the spices and fry for another couple of minutes.
To make the saffron liquid, lightly toast the saffron threads in a dry frying pan over a medium heat for about 30 seconds. While the threads must be totally dry, be very careful not to burn them. As they crisp up, they will begin to release a wonderfully pungent aroma. Tip the saffron into a mortar and leave for a moment or two before grinding to a powder.
Wash the rice thoroughly, then leave it to soak in a generous amount of lukewarm water for 30 minutes. Swish it around with your fingers every now and then to loosen the starch.
Add the chicken pieces to the pan and brown over a high-ish heat for a minute, stirring to coat with the spice mixture. Add the bay leaf, stock, saffron liquid, citrus juices and zest and bring to a boil. Add the salt, then lower the heat and simmer gently for 50–60 minutes, skimming away any impurities that rise to the surface.
While the stew is simmering, whisk the yoghurt in a bowl until very smooth. Mix the cornflour with the water and add to the yoghurt with the egg. Stir well to combine, then whisk in a few tablespoons of the hot broth from the pan. Pour this back into the barely simmering stew. Add the raisins and pistachios and cook at a bare simmer for about 5 minutes, stirring in one direction only from time to time. Be sure not to let the sauce boil or it will curdle.
Mix the cornflour with the water and add to the yoghurt with the egg. Stir well to combine, then whisk in a few tablespoons of the hot broth from the pan. Pour this back into the barely simmering stew.
Add the raisins and pistachios and cook at a bare simmer for about 5 minutes, stirring in one direction only from time to time. Be sure not to let the sauce boil or it will curdle.
When ready to serve, taste and adjust the seasoning to your liking. Serve with buttery plain chelow rice, fresh herbs and flatbread.