Step-by-Step Instructions

1. 1.Prepare Mung Beans

   Pour 1 cup of mung beans into water and cook for about two hours until tender.

2. 2.Prepare Rice

   At the same time, cook two cups of rice in boiling water until it becomes slightly tender (parboiled).

3. 3.Fry Chicken

   Heat some oil in a pot. Add the chicken pieces and fry them until they are nicely golden brown on all sides.

4. 4.Slice Onions

   Slice 2-3 medium onions into thin strips.

5. 5.Layer Onions and Chicken

   In a separate pot, spread half of the sliced onions at the bottom. Place the fried chicken pieces on top of the onions.

6. 6.Season Chicken

   Pour the remaining sliced onions over the chicken. Add salt, black pepper, turmeric, and a touch of cinnamon. Drizzle a bit of brewed saffron over the chicken and onions.

7. 7.Simmer Chicken

   Add two cups of water to the pot. Cover and let everything simmer on low heat until the chicken is fully cooked and tender, about 30-40 minutes.

8. 8.Combine Rice and Mung Beans

   Once the rice is parboiled, add the cooked mung beans to the rice in the same pot. Immediately drain the rice and mung beans mixture.

9. 9.Prepare Tahdig

   In a clean pot, add a little oil. Arrange pieces of lavash bread (or similar flatbread) at the bottom to create a crispy tahdig layer.

10. 10.Steam Rice

    Carefully pour the drained rice and mung beans mixture over the tahdig layer in the pot. Cover the pot and let it steam on low heat until the rice is perfectly cooked and fluffy, about 45-60 minutes.

11. 11.Finish Chicken

    Once the chicken is fully cooked, squeeze the juice of one lemon over it for extra flavor.

12. 12.Serve

    Serve the mung bean rice with the chicken, onions, and crispy tahdig. Enjoy your meal!