Wash the rice well with lukewarm water until the water runs clear.

Then soak for at least 1 hour with 1 tsp of salt, better 2 – 3 hours.

Finely grind the saffron in a mortar.

Either pour 25 ml of boiling water over it, cover, and leave to steam.

Or pour the ground saffron over one ice cube and let it melt.

Bring water to boil in a saucepan and add the rice, strained beforehand, and cook for 2 minutes.

Break the reshteh noodles into small pieces, add to the boiling water, and mix well. Cook for 3 – 5 minutes. The rice should now be al-dente.

Drain the rice and reshteh in a sieve and rinse with cold water.

Pour oil into a non-stick pan or rice cooker, add two tablespoons of the infused saffron, and mix well.

Add the rice and reshteh and pile up in a cone shape, pressing a few holes into the bottom with the handle of a wooden spoon.

Wrap the lid with a clean kitchen towel (not necessary with the rice stove from Reishunger) and steam the rice for 40 – 45 minutes at medium temperature.

In the meantime, fry the onion in a pan with oil, cut the chicken fillet into small pieces, add, and fry on all sides.

Season with saffron threads, salt, and pepper, turn once and cover with water.

Cook the chicken fillet for approx. 30 minutes at a low temperature.

In the meantime, heat a little oil in a pan, fry the onion rings, and add 1 teaspoon of turmeric at the end, turning once. Set aside.

Heat 1 tbsp butter in the same pan, add the raisins with cinnamon, and fry. Set aside.

Halve the dates and remove the stones. Heat 1 tbsp of butter in the pan again and fry the halved and pitted dates. Set aside.

Once the rice is steamed, remove a large ladle from the saucepan, mix with the remaining saffron, and set aside. 

Transfer the remaining rice to a large tray and serve the tahdig on a separate plate. In some places in Persia, a little ghee is melted and spread evenly over the finished rice.

Garnish with saffron rice, chicken breast fillets, onions, raisins, dates, pistachios and rose petals.