Persian style chicken and jewelled rice

    1 hour 50 min

    This Persian inspired chicken dish looks and smells wonderful. Easy to cook, but will wow your friends!


    Oxfordshire, England, UK
    7 people made this

    Serves: 2 

    • 2 chicken breasts, flattened
    • Marinade
    • 1 lime, zested and juiced
    • 1 teaspoon peppercorns
    • 2 tablespoons oil
    • Persian spice mix
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon turmeric
    • 1/4 teaspoon ground cardamom
    • Jewelled rice
    • 1 tablespoon oil
    • 1 small red onion, chopped
    • 25g pistachio or pine nuts
    • 1 pinch saffron
    • 2 cardamom pods
    • 150g basmati rice
    • 1 chicken stock cube
    • 250ml boiling water
    • 25g sultanas
    • 1 pomegranate

    Prep:20min  ›  Cook:30min  ›  Extra time:1hr marinating  ›  Ready in:1hr50min 

    1. Mix the oil, peppercorns and lime zest and juice. Rub into the chicken, then cover and leave to marinade for 1 to 2 hours.
    2. Heat 1 tablespoon oil in a frying pan, gently fry the onion, pistachios, saffron and cardamom pods for 7 to 8 minutes. Add the rice, and stir for 1 to 2 minutes until coated, then add the stock cube, boiling water and sultanas. Stir well. Cover and cook for 15 to 20 minutes, until the rice is cooked through.
    3. Drain the chicken, then sprinkle with the Persian spice mix. Grill or fry the chicken until cooked.
    4. Just before serving, pull out the pomegranate seeds and stir through the rice. Serve with the chicken and enjoy!


    If you don't have any saffron, use a pinch of tumeric powder to give the rice its rich yellow colour instead.

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    Reviews in English (1)


    Very nice in the end but there was no way that 150g of rice was going to cook in 250ml water - more like 500ml.  -  27 May 2013