Mung Bean Rice with Chicken and Tahdig

Step 1: Prepare Mung Beans

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

Step 2: Prepare Rice

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

Step 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.

Step 4: Slice Onions

Slice 2-3 medium onions into thin strips.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 11: Finish Chicken

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

Step 12: Serve

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

• Ensure the mung beans are tender but not mushy.

• Adjust spices to your preference.

• For a crispier tahdig, ensure the oil is hot before adding the bread and cook on medium-low heat.