B'stilla Recipe

Bloom saffron

Place saffron threads in a small bowl and pour 2 tablespoons boiling water over them. Set aside for at least 10 minutes so color and aroma release.

In a medium pot combine water or chicken broth, quartered onion, halved carrot, celery stalk, bay leaf, 1 teaspoon salt and 1 teaspoon black pepper. Bring to a gentle simmer.

Add the chicken thighs to the simmering liquid. Poach over low simmer until cooked through, about 15–18 minutes (internal temperature 74°C/165°F). Skim any foam that forms.

Remove chicken and set aside to cool. Reserve and strain the poaching liquid for later use; set aside 250–300 ml for the vegetable broth and keep remaining for flavor if desired.

When cool enough to handle, shred the chicken into bite-sized pieces. Pour the bloomed saffron and its liquid over the shredded chicken and toss to combine. Taste and adjust seasoning with a little salt and pepper if needed.

Melt 2 tablespoons butter in a skillet over medium heat. Add the finely chopped onion and cook gently until soft and translucent, about 8–10 minutes. Do not brown heavily—this should be sweet and soft.

Whisk the 4 eggs in a bowl with 1 tsp salt and 1 tsp pepper. Reduce heat to low and pour eggs into the skillet with the softened onion. Stir constantly to scramble to a soft curd stage; remove from heat when eggs are just set but still moist, 2–3 minutes. Let cool slightly.

Fold the scrambled egg-and-onion mixture into the saffron-coated shredded chicken until evenly combined. This mixture will be the moist interior that helps bind the almonds into the filling when assembled.

Preheat the oven to 190°C (375°F). Line a baking sheet with parchment if you plan to toast almonds separately.

Toast the blanched almonds in a dry skillet over medium heat until fragrant and lightly golden, 5–7 minutes, shaking the pan frequently to avoid burning. Let cool slightly.

Chop the toasted almonds coarsely or pulse in a food processor until they reach a coarse meal (some pieces larger for texture). Transfer to a bowl and stir in 3 tbs granulated sugar, 2 tbs melted butter and 1 tsp ground cinnamon. Mix until crumbly but cohesive.

Fold about half of the almond mixture into the chicken-and-egg mixture so you have a layered internal texture (reserve the rest to sprinkle between fillo layers and as a top pocket cushion).

Prepare a 23–25 cm (9–10 inch) round ovenproof dish. Brush the bottom and sides lightly with melted butter.

Working with one fillo sheet at a time (keep remaining sheets covered with a damp towel to prevent drying), lay a sheet in the dish and brush it lightly with melted butter. Repeat laying and buttering 5–6 sheets, rotating and offsetting slightly so edges extend beyond the rim—these will form the outer casing.

Sprinkle a thin layer of the reserved almond mixture over the buttered fillo base (this acts as a barrier and flavor layer). Spoon half of the chicken-egg-almond mixture into the center and spread to an even layer, leaving a 2–3 cm border.

Optionally sprinkle another thin layer of almonds over the chicken, then add the remaining chicken mixture, shaping into a dome in the center. Fold the overhanging fillo sheets up and over the filling to partially enclose it.

Top with 4–5 more buttered fillo sheets, tucking and pleating the edges to form a neat top. Brush the top heavily with butter so it crisps and browns uniformly. If desired, press a small disc of fillo to seal the center and brush again.

Bake in the preheated oven for 30–35 minutes, or until the fillo is golden brown and crisp. If top browns too quickly, tent loosely with foil for the final 10 minutes.

Remove from oven and let rest 10 minutes. Invert carefully onto a serving plate if you prefer a smooth top, or serve as-baked. Dust lightly with powdered sugar and a fine dusting of ground cinnamon just before serving.

While the B'stilla is baking, heat 1 tablespoon olive oil in a medium pot over medium heat. Add diced carrot, celery, leek, diced potato and smashed garlic. Sauté for 4–5 minutes until vegetables begin to soften.

Add 1 liter of water and 250–300 ml of the reserved poaching liquid (or additional water/broth to reach 1.25–1.3 L total). Add 1 tsp salt and 1 tsp pepper. Bring to a simmer and cook gently until all vegetables are very tender, about 20 minutes.

Taste and adjust seasoning. For a clear broth, strain vegetables and serve the broth hot in small bowls alongside each plate of B'stilla. Alternatively, serve the vegetables in the broth and garnish with chopped fresh parsley.