Chicken Saffron Rice



4 pieces chicken thighs, skinned and washed

1 large chopped yellow onion

cup boiling water

1 tablespoon olive oil

cup Barberry

1 teaspoon salt

a dash of pepper

a dash of saffron



1.      In a covered every day pan, combine the chicken, water, onion, olive, salt, and pepper. cook under medium-high heat for 40 min until chicken gets tender and the sauce is reduced to 1/4 cup.

2.      Then add saffron to the prepared chicken bring to a boil under very low heat for 10 min until chicken is covered with saffron sauce.

3.      Add the prepared rice to the chicken and mix slightly with the chicken sauce.

4.      In a small heated sauce pan add 1 tbs. olive oil and Elderberry and fry for 1 minute.

5.        Transfer  to large platter. Sprinkle elderberries on top. makes 4 servings. 

6.        In a small heated sauce pan add 1 tbs. Elderberry and fry for 1 minute


1 cup balsamic rice

2 cup boiling water

1 teaspoon salt

1 tbs. olive oil

In a big sauce pan add rice and boiling water and salt and cook for 5 minutes until half cooked, meanwhile mix the rice only once with spoon. Drain the rice and transfer to the pan add 1 tbs. olive oil and cover for 5 minutes under very low heat until completely cooked.

Cultural Food


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