The combination of sweet and savoury elements in this dish creates a delightful harmony of flavours. The natural sweetness from the dried fruits beautifully complements the savoury undertones of the nuts and saffron-infused rice. To ensure the finest quality dish, you can purchase our premium saffron. Your taste buds will thank you!
Serves 6 people.
Prep 20 mins
Cook 40 mins.
Ingredients
- 1 pcs chicken breast
- 1 onion finely chopped
- 1 carrot grated
- 4 cups Persian rice
- 1.3 tbsp saffron
- 1-2 cups Pistachio peeled, julienned
- ½ cup pomegranate seeds
- Orange peel & lemon peel
- 1 cup brown cooking sultanas
- 1 cups raisins
- 1 cup barberrys
- 0.5 cup turmeric
- 2 ¼ hot (not boiling)
- 2 tablspoon butter
- Sea salt
- Cracked Black Pepper
- If needed, sugar
Method
- Bloom/infuse the saffron threads in 2 1/4 cups of hot water, Set aside.
- Melt the butter in a large skillet and sauté the barberry’s until they are fragrant, for just a minute or two. Add cumin and stir to combine. Add the onion and sauté over low heat until the onion is softened.
- Add in the rice and sauté it for a minute or 2 with the spices and onion.
- Pour in the saffron-infused water, along with the raisins, and orange rind and stir to combine and season with salt and fresh cracked black pepper.
- Add the grated carrot, slivered almonds & slivered pistachios and add to the rice.
- Stir to combine then cover the skillet with a tight-fitting lid. Cook on low to medium heat for about 12 minutes, then turn off the heat and let it sit, covered, for another 10 minutes. Note: check your rice after 12 minutes, and if it's not tender, let cook a few minutes more.
- While the rice and ingredients are cooking, steam the chicken breast then cut or shred finely.
- When the rice is done, fluff it, and spoon it onto a large platter.
- Scatter the cooked chicken, pomegranate seeds, black raisins and some lemon zest on top to garnish.
