Persian Fried Chicken

Name: Persian Fried Chicken
Ingredients: ½ teaspoon saffron; 2 cups plain whole-milk yogurt; 1 tablespoon chopped garlic; 2 ½ pounds boneless, skinless chicken thighs; 2 cups flour; 2 teaspoons paprika; 1 tablespoon dried mint; 1 tablespoon salt, more for sprinkling; ½ teaspoon black pepper; Oil for frying; 1 cup walnut pieces; 1 lemon, cut into wedges

Based on Ana Sortun's recipe in NYT Cooking.

Ingredients

Makes

½ teaspoon saffron
2 cups plain whole-milk yogurt
1 tablespoon chopped garlic
2 ½ pounds boneless, skinless chicken thighs
2 cups flour
2 teaspoons paprika
1 tablespoon dried mint
1 tablespoon salt, more for sprinkling
½ teaspoon black pepper
Oil for frying
1 cup walnut pieces
1 lemon, cut into wedges

Preparation

In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 7 minutes a side. Remove and drain on paper towels.
Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.
Adapted from "Spice: Flavors of the Eastern Mediterranean" by Ana Sortun (Regan Books)