الزربيان العدني

Fry the potatoes (cut into cubes or whole small ones) and set them aside

For the mix, blend a portion of the fried onions with garlic, yogurt, and mixed spices in a food processor until smooth.

Heat a little ghee in a pot and sauté the chicken until its color changes.

Add the prepared mix to the chicken, then add the fried potatoes and salt. Cover the pot and let it cook until the chicken is three-quarters done.

While the chicken is cooking, prepare the rice by boiling it in water with whole spices and salt until it’s three-quarters cooked. Then, drain the rice.

Layer the partially cooked rice over the chicken and potato mixture in the pot.

Drizzle the soaked saffron with rose water over the rice, then add yellow food coloring and optionally, green chili.

Add a little ghee on top of the rice, cover the pot, and cook on very low heat for about 30 minutes.

Heat the charcoal until it’s red hot, then place it in the pot and cover it to infuse the rice with a smoky flavor.

Remove some of the colored rice and set it aside. Flip the pot onto a serving platter, then sprinkle the colored rice on top

Garnish with the fried onions and serve the Zurbian hot.