Evidence that this dish is delicious: We’ve made it twice in the last couple weeks at my (picky) husband’s request.

At first bite, I was underwhelmed by the very subtle saffron flavors which are anything but in-your-face like many rich, American dishes. But ultimately the flavors won me over and I appreciated the “comfort food” nature of the chicken mixed with the tangy, creamy, golden rice. I believe the key to the dish is to let the bottom get nice and crispy before lowering the heat.

I got this recipe from a Food and Wine cookbook that compiles the best recipes from the 25 best cookbooks of 2005. This one comes from Ghillie Basan’s “The Middle Eastern Kitchen.”

Iranian Baked Rice
Recipe from Food & Wine’s Best of the Best, Vol. 8
4 to 6 servings

2 pinches saffron threads
a sprinkling of sugar
3/4 cup yogurt
2 eggs
1 onion, grated
salt and freshly ground black pepper
1 small roast chicken, the meat stripped off and cut into pieces
2 1/2 cups long-grain rice, washed and soaked in salted water for about 1 hour
Roughly 1/2 cup olive oil
Roughly 1/4 cup butter cut into pieces

In a small bowl, grind the saffron with the sugar. Add a few drops of boiling water and mix well.

Mix the yogurt and eggs together, beat in the grated onion, and season with salt and pepper. Stir the saffron mixture into the yogurt, and marinate the chicken pieces in it for 1 to 2 hours.

Meanwhile, fill a large saucepan with water and bring it to a boil with a little salt. Toss in the drained rice and cook for about 5 minutes, until the grains are soft on the outside but firm in the middle. Drain and rinse under lukewarm water.

Remove the chicken from the marinade, then mix half of the cooked rice with the remaining yogurt mixture. Heat the oil in the bottom of a heavy-based pan and spread the rice and yogurt mixture across the base and up the sides. Lay the chicken on top, followed by the rest of the rice, or arrange the chicken and rice in alternate layers. Dot the butter on top.

Poke a few holes through the rice, then cover the pan with a clean dish towl and the lid. Keep it on a high heat for a minute or two (in order to make the bottom crispy) then reduce to the lowest heat and leave the rice to steam for about 30 minutes. Alternatively, bake it in a low oven, about 325, for 30 to 40 minutes.

Spoon the cooked rice onto a serving dish and arrange the chicken on it with thick wedges of crispy bottom. If you prefer, you can turn the pan upside down onto a serving dish to present the rice in a mound.