ارز ودجاج بالزعفران

Add the chicken to the onions and saute until it is richly flavored.

We garnish the dish with ground pistachios and soaked zarkash before serving.

Cover the pan with foil and cook over low heat for 20 minutes.

Place the second portion of rice on top of the chicken mixture.

Add the chicken mixture on top of the rice.

Place the first section of rice on top of the carrots in the skillet.

Divide the rice into two portions.

In a deep frying pan, put vegetable oil with saffron infusion, stir well and then put the boiled carrots as shown in the video.

**To prepare the rice:** We soak the rice, then drain it well and boil it in one liter of boiling water with two tablespoons of vegetable oil, whole spices, and salt. We let it cook until it reaches 70% doneness.

Add the carrot mixture to the chicken in the skillet.

Peel the carrots and cut them into 2 cm thick slices.

Season the chicken breast pieces with the spices and saffron marinade.

In the same skillet, toss the sliced onion with the oil and butter.

Remove the mixture from the skillet and set aside

Add the saffron infusion and stir well.

We add sugar, lemon juice, soaked zarkash, and ground pistachios.

Grate the carrots and then place the grated carrots in a skillet with the oil, butter and salt.

Drain the carrots well when they reach the consistency shown in the video.

Blanch the carrot slices in a liter of boiling water with two tablespoons of sugar.