Saffron Saleeg with Ghee-Basted Chicken and Crispy Onions

Method

1. Put the chicken legs, water, halved onion, lightly cracked cardamom, cloves, cinnamon, the black lime pierced 2 or 3 times with a skewer, and the salt in a 20 cm pot. Bring to the boil on high heat, skim, then turn down to medium-low heat, set the lid ajar and simmer for 40 min. The black lime adds a gentle sour, smoky note. Lift out the chicken to cool and strain the broth; keep it warm.

   Add in this stepChicken legs (skin-on, bone-in) 600 gWater 1,200 mlOnion (for the broth) 1Green cardamom pods 4Whole cloves 3Cinnamon stick 1Dried black lime (loomi) 1Salt 1 tsp

   high heat→medium-low heat

2. Grind the mastic to a fine powder in a small mortar; whole tears turn into sticky lumps. Crumble the saffron between your fingers into 2 tbsp of hot broth and leave to steep for 10 minutes. Wash the rice until the water runs clear and drain.

3. Slice the frying onion very thinly and pat dry with kitchen paper. Heat the oil in a small 18 cm pan on medium heat to 170 °C; a strand of onion should fizz at once. Fry the onion for 7 min, stirring, until deep golden, then lift onto kitchen paper and spread out; it crisps as it cools. Hot oil spits: keep wet hands and utensils away and never leave the pan.

   Add in this stepOnion (for frying) 1Vegetable oil (for frying) 150 ml

   medium heat

4. Empty the broth pot, melt some of the ghee in it and toast the rice on medium heat for 2 min, until the edges of the grains look translucent. Pour in the strained broth, bring to the boil, then turn down to low heat, cover and cook for 18 min, stirring now and then.

   Add in this stepGhee 12 gShort- or medium-grain white rice 180 g

   medium heat→low heat

5. Add the milk, cream, ground mastic and saffron liquid and stir constantly on medium-low heat for 12 min until glossy and creamy; a spoon trail should fill in slowly. Season with salt.

   Add in this stepWhole milk 240 mlDouble (heavy) cream 60 mlSaffron threads 1 pinchMastic tears 2

   medium-low heat

6. Pat the chicken legs completely dry and season with the pepper. Heat some of the ghee in a 24 cm frying pan on medium-high heat, add the legs skin-side down and cook for 7 min, turning, while tilting the pan and spooning the hot ghee over them until the skin is crisp and deep brown.

   Add in this stepGhee 16 gBlack pepper 1 pinch

   medium-high heat

7. Spoon the saleeg onto plates, make a hollow in the centre and pour in the rest of the ghee, melted. Lay the chicken on top and pile on the crispy onions.

   Add in this stepGhee 12 g