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Sol’s Saffron-Bourbon Cornish Hens with Beet-Orange Blossom Tahdig
A dish that celebrates the heritage that makes us and the meals that bring us together. This main course stars rich saffron, yogurt, and beet flavors balanced alongside signature Maker’s flavors. Our bourbon is actually achieving double-duty here: it’s both pulling garlic and saffron aromatics deeper into the meat and caramelizing everything into a lacquered, golden crust. Created in partnership with Solmaz Saberi.
Preparation Times:
The Night Before: 5 hours
Day-of Prepping & Cooking Time: 2 hours
Total Time: 7 hours
For special gatherings, she wanted to craft a dish that marries the flavors of home with the soul of celebration. As a Persian cook, tahdig is tradition, but instead of the usual golden saffron crust, she infused it with beet juice to match the deep burgundy tablescape and give the rice a jewel-toned, earthy twist. The Cornish hens are a nod to joojeh kabob but taken up a notch: brined in saffron, yogurt, and Maker’s Mark bourbon, then glazed until golden and complex. The bourbon acts as more than a flavoring here. It enhances the aromatics, deepens the caramelization, and gives the dish a richness that feels bold and festive. A color choice that becomes a flavor story.
Ingredients
Saffron-Bourbon Cornish Hens
Marinade
- 3 Cornish hens, halved
- 2 cups Greek yogurt
- Juice of 2 lemons
- 4 garlic cloves, grated
- ½ TSP saffron threads, bloomed in 2 tbsp hot water
- 1 TSP kosher salt
- ¼ cup Maker’s Mark Bourbon
Glaze
- 3 TBSP butter
- 1 TBSP honey
- ½ TSP saffron water
- 1 TBSP Maker’s Mark
PREPARATION INSTRUCTIONS
Saffron-Bourbon Cornish Hens
- Bloom the saffron in hot water until deep golden.
- Whisk yogurt, lemon, garlic, saffron water, salt + bourbon.
- Marinate hens at least 4 hours (overnight is best).
- Roast at 400°F for 35–45 min.
- In final 15 minutes, baste every 5 minutes with glaze: melt butter, honey, saffron, and a splash of bourbon until glossy.
Beet + Orange Blossom Tahdig
- Rinse rice until water runs clear.
- Parboil in salted water until just shy of tender; drain.
- Heat butter + oil in a non-stick pot.
- In a sheet pan layer rice and draw lines into it to release steam and avoid overcooking.
- Scoop out about 1 cup and add saffron water to color the rice and set aside.
- Drizzle orange blossom water beet juice over rice and use your hands to fully incorporate.
- Layer: carrots → pistachios → barberries into the rice.
- Steam on medium-low ~45 min, lid wrapped in a towel.
- To release: gently loosen sides, invert, and pray to the tahdig gods.
- Top with more crushed pistachios and orange zest.
Serve hot over tahdig below.
- SMOOTH FINISH
We go above and beyond to create a warm, inviting whisky that has a softer, sweeter style without the burn and bite. With a signature velvety mouthfeel, and balanced notes of bright cherry, delicate vanilla, caramel and a hint of soft spices, Maker's Mark can be best enjoyed served neat, on the rocks or a classic Whisky Sour.
At our homeplace, Star Hill Farm, the flavor and quality of our whisky is shaped by the very land it comes from.
