Saffron Walnut Chicken Chelo with Cool Yogurt

Rinse basmati rice under cold water until water runs clear, about 3 minutes. Soak in salted water for 30 minutes, then drain.

Slice the potato into thin rounds and set aside.

In a small bowl, steep saffron threads in 3 tablespoons of hot water for 10 minutes until fragrant and golden.

Bring 4 cups of water to boil with 1 teaspoon salt. Par-cook the drained rice for 5-7 minutes until grains are just tender but still hold their shape. Drain immediately.

Melt 2 tablespoons butter in a heavy-bottomed pot over medium heat. Arrange potato slices in a single layer to form the tahdig base.

Spread the par-cooked rice in a mound over the potatoes. Drizzle the saffron water gently over the rice. Dot the remaining tablespoon of butter across the top.

Cover the pot with a clean kitchen towel and seal with the lid. Cook on very low heat for 45 minutes to develop the golden tahdig.

Season chicken thighs with turmeric, 1 teaspoon salt, and half the lemon juice. Toss to coat and let marinate for 15 minutes.

Heat olive oil in a wide skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.

Place marinated chicken thighs in the skillet, skin-side down. Sear for 5 minutes until golden, then flip and cook another 4 minutes.

Scatter chopped walnuts around the chicken. Add remaining lemon juice and 1/4 cup water to the pan.

Reduce heat to low, cover the skillet, and simmer for 15 minutes until chicken is cooked through and walnuts are toasted.

In a mixing bowl, combine yogurt, grated garlic, chopped parsley, salt, and lemon juice.

Whisk vigorously until smooth and creamy. Taste and adjust seasoning with salt or lemon as desired.

Refrigerate the sauce until ready to serve.

Remove the rice pot from heat and let it rest, covered, for 5 minutes.

To serve, invert the pot carefully onto a serving platter to reveal the golden tahdig crust.

Slice the chicken and arrange over the rice or alongside on the platter. Spoon the walnut pan juices over the top.

Serve the cool yogurt sauce in a bowl alongside the saffron rice and chicken.