saffron chicken with crispy persian potato rice recipes

- 2 tsp. salt
- 2 tbsp of butter
- 1/4 cup of vegetable oil
- 2 medium sized potatoes ( size is important ! ) peeled and sliced into 1/2 inch medallions
- 2 cups of Basmati rice
- Crispy Persian Potato Rice
- 4 roma tomatoes cut in 1/2 lengthwise
- 1 tsp salt
- 3 cloves of minced garlic
- 3-4 tbsp olive oil
- 1/3 cup chopped cilantro
- 1/4 cup orange juice
- 1/4 cup lemon juice
- 1/2 tsp. saffron
- 4 small boneless skinless chicken breasts
- Saffron Chicken:

- 2 cups cooked saffron rice, prepared according to package directions
- Sweet & Sour Sauce: recipe follows
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons commercial Cajun seasoning
- 4 boneless, skinless chicken breast halves

- 1/2 tablespoon of butter
- 1/2 cup of sweet frozen peas
- small jar of pimentos
- Dash of salt and pepper
- 1/2 of a teaspoon of REAL saffron
- Chicken stock from chicken
- 2 cups of white jasmine rice
- 1 pound of bonelss chicken
- 1 small jalepeno
- 5 gloves of garlic
- 1 small yellow onion

- 1/4 cup skim milk
- 1/2 teaspoon crushed, dried mint
- 1 package (5 ounces) saffron long grain rice
- 1 teaspoon curry powder
- 1 tablespoon grated fresh ginger
- 1/2 cup finely-chopped green pepper
- 4 small tomatoes, quartered
- 1 tablespoon cumin seed soaked in 2 tablespoons water, crushed
- 2 medium onions, sliced thin
- 2 tablespoons olive oil
- 1/4 teaspoon pepper
- 1/2 teaspoon salt, divided
- 2 tablespoons lime juice, divided
- 4 skinless, boneless broiler-fryer chicken breast halves

- 1 Fresh red pepper
- 2 Fresh Jalapeno peppers
- 1 16 oz. package of saffron rice
- 2 Tblsp. Butter
- 1 can of water
- 2 cans of chicken broth
- 1 whole roasted chicken