Middle eastern food makes for beautiful dishes with their rich colours, sweet fruits, nuts, and pomegranate gems, making this dish a showcase of it all. The chicken breasts providing a lean protein, nuts protein and healthy fats, fruits boasting antioxidants, vitamins and minerals, and carbohydrates from the rice. Best paired with roasted veg or salad on the side to complete the meal.
Rinse the rice several times in cold water until the water runs clear. Bring 3lt of water to the boil with a pinch of salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander. Heat 45ml (3
tablespoons) butter in a pan over medium heat. Add the onion and cubed chicken, season lightly with salt and cook until softened and lightly coloured (4 to 5 minutes). Moisten with 15ml (1 tablespoon) saffron water and stir in the cinnamon, cardamom, all spice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and cranberries. Melt 45ml (3 tablespoons) butter in a heavy-bottomed enamel or nonstick pan with a lid over medium heat. Spread half the par-cooked rice over the bottom of the pan. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pan on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice — you will need to rely on your nose to tell if the rice has browned.) Drizzle the remaining saffron
water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes. Heat a pan over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish. To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts, chopped parsley and pomegranate arils.
Tip: this is a great summer dish served with a green leafy salad. It is full of healthy ingredients and is light and fragrant. You can toast the base as little or as much as you prefer as this is not necessary for the success of the dish.
Ingredients
Directions
Rinse the rice several times in cold water until the water runs clear. Bring 3lt of water to the boil with a pinch of salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander. Heat 45ml (3
tablespoons) butter in a pan over medium heat. Add the onion and cubed chicken, season lightly with salt and cook until softened and lightly coloured (4 to 5 minutes). Moisten with 15ml (1 tablespoon) saffron water and stir in the cinnamon, cardamom, all spice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and cranberries. Melt 45ml (3 tablespoons) butter in a heavy-bottomed enamel or nonstick pan with a lid over medium heat. Spread half the par-cooked rice over the bottom of the pan. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pan on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice — you will need to rely on your nose to tell if the rice has browned.) Drizzle the remaining saffron
water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes. Heat a pan over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish. To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts, chopped parsley and pomegranate arils.
Tip: this is a great summer dish served with a green leafy salad. It is full of healthy ingredients and is light and fragrant. You can toast the base as little or as much as you prefer as this is not necessary for the success of the dish.