Persian Fried Chicken

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

1. In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes.
2. Place in food processor with yogurt and garlic and puree until smooth and yellow.
3. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
4. In a medium bowl, combine flour, paprika, mint, salt and pepper.
5. Heat a generous half-inch oil in a deep skillet over medium heat.
6. Drop in a bit of bread to test temperature; oil should bubble vigorously.
7. 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.
8. Remove and drain on paper towels.
9. Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.

saffron, milk, garlic, chicken, flour, paprika, mint, salt, black pepper, walnut pieces, lemon

Taken from cooking.nytimes.com/recipes/9308 (may not work)