Chelo Morgh

Ingredients

Butter

2 tablespoons

Water

4 cups (for boiling rice)

Basmati rice

2 cups

Black pepper

1/2 teaspoon

Salt

1 teaspoon (for rice and marinade)

Saffron threads

1/2 teaspoon

Olive oil

2 tablespoons

Lemon juice

2 tablespoons

Chicken breasts

4 pieces (about 1.5 pounds)

Fresh herbs (parsley or cilantro)

for garnish

Instructions

1. In a small bowl, prepare the marinade by mixing lemon juice, olive oil, saffron threads soaked in 2 tablespoons of warm water, salt, and black pepper. Stir until well combined.
2. Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a deeper flavor.
3. Preheat your grill to medium-high heat. Once hot, remove the chicken from the marinade and discard any leftover marinade.
4. Grill the chicken breasts for about 6-8 minutes per side, or until fully cooked and juices run clear. The internal temperature should reach 165°F (75°C). Remove from the grill and let rest for a few minutes.
5. Meanwhile, in a large pot, bring 4 cups of water to a boil. Add the basmati rice and a pinch of salt, then cook according to package instructions until tender, approximately 10-12 minutes. Drain the rice in a colander.
6. In a separate pot, melt the butter over low heat. Add the drained rice and mix gently to coat the grains with the melted butter. Allow the rice to steam on low heat with a lid for about 5 minutes to enhance its flavor and texture.
7. Serve the grilled chicken breasts on a generous bed of saffron-infused rice. Optionally, garnish with fresh herbs such as parsley or cilantro for added color and flavor.