Bazhe

Place the whole chicken in a large pot and cover with cold water, adding salt to taste. Bring to a boil, then reduce heat and simmer until the chicken is fully cooked and tender.

Remove the cooked chicken from the pot and let it cool slightly, reserving about 2 cups of the cooking broth. Once cool enough to handle, shred or cut the chicken into bite-sized pieces, discarding skin and bones.

Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and lightly browned.

Pound or finely chop the roasted walnuts into a coarse paste using a mortar and pestle or food processor.

Mince the garlic cloves finely and add them to the walnut paste, stirring until well combined.

Gradually add the reserved chicken broth to the walnut-garlic mixture, stirring constantly to create a smooth, pourable sauce.

Dissolve the saffron in 2-3 tablespoons of warm water and stir it into the sauce, mixing well to incorporate the color and flavor.

Add the shredded chicken to the walnut sauce and stir gently to coat all pieces evenly. Taste and adjust salt as needed.

Transfer the bazhe to a serving dish and let it rest for a few minutes before serving, allowing the flavors to meld together.