Baked Saffron Rice with Chicken


For the Chicken Layer:

  • 4 tablespoons olive oil
  • 1 pound chicken breasts, thinly sliced
  • 2 large onions, thinly sliced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon onion powder

For the Rice:

  • 2 cups Basmati rice
  • 3 quarts water
  • 1 tablespoon salt

For the Sauce:

  • 1 cup plain Greek yogurt
  • 3 egg yolks
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon saffron powder


  1. Season the chicken breasts with salt, pepper and onion powder. In a large skillet, heat two tablespoons olive oil and sauté the chicken for 2 minutes on each side, then transfer it to a plate.
  2. In the same skillet, heat 2 more tablespoons olive oil. Add the sliced onion and tumeric and sauté until tender and fragrant.
  3. Wash the rice 5 – 7 times until water is clear. Bring 3 quarts water to a boil, add 1 tablespoon salt and the rice. Boil the rice for 7 minutes, then drain it and leave it to steam dry for 5 minutes.
  4. In a glass bowl, mix all the sauce ingredients with a whisk until well combined. Add to the rice and mix well.
  5. In a glass Pyrex dish, pour half the rice, smooth the surface and add the sautéed chicken and onions. I put half the onions first, then a layer of chicken, then the remaining onion. Add the remaining rice and press and smooth the surface with the back of a large spoon.
  6. Cover the Pyrex dish with tin foil and bake in a 350F oven for an hour or until the rice crust is golden brown all over.
  7. Take out of the oven and let it rest for 5 minutes, then flip it upside down on a serving platter.
  8. Sauté some dried cranberries, blueberries and pine nuts in a little olive oil and scatter on top of the rice.

Enjoy! 👩🏻‍🍳👌🏻


3 Comments Add yours

  1. kholoudaman says:

    Luv everything you cook Ruby 😘😘😘😘

    Liked by 1 person

  2. kholoudaman says:

    Lu everything you cook Ruby

    Liked by 1 person

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