In a bowl, combine saffron, grated ginger, minced garlic, olive oil, salt, black pepper, and lemon juice. Add chicken thighs and coat well. Marinate for at least 30 minutes.

Cook the Chicken

Heat a skillet over medium heat. Add marinated chicken thighs and cook for about 6-7 minutes on each side, or until fully cooked and golden brown.

Toasted Almond Purple Rice

Prepare the Rice

In a saucepan, toast the sliced almonds over medium heat until golden. Remove and set aside. In the same saucepan, combine purple rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 30-35 minutes until rice is tender.

Finish the Rice

Fluff the cooked rice with a fork and stir in the toasted almonds before serving.

Eggplant Tomato Jam

Sauté Vegetables

In a saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Then add diced eggplant and cook until softened.

Make the Jam

Add chopped tomatoes, brown sugar, and salt to the pan. Simmer on low heat for about 20 minutes until the mixture thickens and becomes jam-like.