persian-style quinoa and beans with chicken

Serves: 4

Ingredients:
1/4 teaspoon ground saffron
3 ice cubes
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 boneless, skinless chicken breast, trimmed and cubed
1 teaspoon salt
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground pepper
4 cups low-sodium chicken stock
2 cups quinoa, rinsed well
1 bunch fresh dill, minced, plus more for serving
1 bunch fresh parsley, minced, plus more for serving
1 bunch fresh chives, minced, plus more for serving
2 cloves garlic, halved
2 cups frozen lima beans or shelled edamame

Method:
place saffron in a small bowl and add ice cubes. set aside until the ice melts, about 45 minutes.
heat a large pot over medium heat. add oil and onion; cook, stirring occasionally, until softened, 4 to 5 minutes. add chicken, salt, turmeric, cumin and pepper; mix well. cook, stirring occasionally, until the chicken is no longer pink on the outside, 5 to 6 minutes. add broth and 1 tablespoon of reserved saffron water. reduce heat to a simmer and cook until the liquid is reduced by one-third and the chicken is cooked through, 25 to 30 minutes
add quinoa, dill, parsley, chives and garlic to the pot. stir to combine, then stir in beans (or edamame). bring the mixture to a simmer and cook, stirring occasionally, until the liquid is mostly absorbed, and the quinoa is tender, 20 to 25 minutes.
cover tightly and let stand for 5 minutes. fluff with a fork. stir in the remaining saffron water before serving. garnish with more herbs, if desired.