persian

Crispy Saffron Rice Tahdig with Chicken Liver and Barberry Onion Topping

Name: Crispy Saffron Rice Tahdig with Chicken Liver and Barberry Onion Topping
Yield: 1 serving
Cuisine: persian
Ingredients: 64 g basmati rice, dry; 154 g water; 17 g olive oil; 146 g chicken livers, trimmed; 103 g yellow onion, thinly sliced; 15 g barberries, dried; 14 g saffron threads, crushed and bloomed in hot water; 0.86 g ground turmeric; 1 g kosher salt; 0.43 g black pepper

This dish pairs basmati rice, dry with chicken livers, trimmed, yellow onion, thinly sliced and barberries, dried. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

31 g Protein

74 g Carbohydrates

25 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

64g basmati rice, dry 234 kcal
154g water 0 kcal
3.43 tsp (17g) olive oil 150 kcal
146g chicken livers, trimmed 174 kcal
103g yellow onion, thinly sliced 41 kcal
15g barberries, dried 45 kcal
1.71 tbsp (14g) saffron threads, crushed and bloomed in hot water 0 kcal
0.43 tsp (1g) ground turmeric 3 kcal
0.64 tsp (1g) kosher salt 0 kcal
0.21 tsp (0g) black pepper 1 kcal

Cooking instructions

basmati ricewaterkosher salt
Rinse the rice until the water runs mostly clear. Add rice, water, and 1/2 teaspoon salt to a small pot. Bring to a boil, then reduce to low, cover, and cook 12 minutes. Turn off heat and rest 5 minutes.
basmati ricewaterolive oilsaffron threads
Stir bloomed saffron water into the cooked rice. Press rice firmly back into the pot in an even layer. Drizzle 1 tablespoon olive oil around the edges and over the rice surface. Cover and cook on low heat until a deep golden crust forms, 15 to 20 minutes.
wateryellow onionbarberries
While the crust forms, rinse barberries and soak in warm water 5 minutes; drain well. Thinly slice the onion.
olive oilyellow onionkosher salt
Heat remaining 1 teaspoon olive oil in a skillet over medium-high. Saute onion with a pinch of salt until golden, 6 to 8 minutes.
chicken liversbarberriesground turmericblack pepper
Add chicken livers, black pepper, and ground turmeric. Cook, stirring, until browned and just cooked through, 4 to 6 minutes. Add barberries and cook 1 minute more to warm through.
basmati ricechicken liversyellow onionbarberries
To unmold, run a spatula around the rice edge and invert onto a plate (or scoop out carefully, keeping the crust intact). Top with the liver, onion, and barberries.