Ingredients
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
Method
Prep:20min ›
Cook:30min ›
Extra time:1hr marinating ›
Ready in:1hr50min
- Mix the oil, peppercorns and lime zest and juice. Rub into the chicken, then cover and leave to marinade for 1 to 2 hours.
- 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.
- Drain the chicken, then sprinkle with the Persian spice mix. Grill or fry the chicken until cooked.
- Just before serving, pull out the pomegranate seeds and stir through the rice. Serve with the chicken and enjoy!
Tip
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 & ratings
Average global rating:
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Reviews in English (1)
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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
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