Persian Style Chicken and Rice |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This isn't actually a Persian recipe, but it is inspired by Persian dishes i have had in the past.... It's very easy to prepare and its great for summertime, or as a side dish for a nice lamb tagine. Very important - must use real saffron, not imitation! You can use less or more butter if you like, depending on how you like the taste (or how worried you are about the waistline!!!) Ingredients:
1 bbq rotisserie-cooked chicken |
2 cups basmati rice |
7 -8 saffron strands |
1/2 cup slivered almonds |
1/2 cup dried barberries or 1/2 cup cranberries |
5 spring onions |
1/4 cup fresh coriander (or more) |
2 tablespoons butter |
1 teaspoon sumac |
Directions:
1. Place the basmati in a rice cooker with 2-3 cups of water (according to your rice cooker's instructions) along with pinch of salt and the saffron.
2. Turn the rice cooker on and while that is cooking, prepare the rest.
3. Strip the bbq chicken of it's skin, wings and stuffing (I usually eat this as I cook the meal ha ha).
4. Chop up the roast chicken meat roughly and set aside.
5. Dry roast the almonds in a large frypan until they're a light golden brown, then set aside.
6. Fry the berries in appx 1/2 tbpsn of the butter for about five minutes, then set aside.
7. Put another 1/2 tbspn of the butter in the pan and fry the chopped spring onions gently til they go soft.
8. Add the cooked rice and the rest of the butter, stir fry for about five minutes.
9. Add the chicken, almonds, berries and sumac and stir through.
10. Add the fresh coriander, cook for another minute, then serve.
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