Herbed chicken with persian jewelled rice

(3.50/5 - 2 votes)

  • Herbed Chicken with Persian Jewelled Rice
  • Herbed Chicken with Persian Jewelled Rice, Photo 2
Recipe type:
Main Dish
Number of serving:
4 servings
35 min
Cook time:
25 min
Ready in:
1 hour
Very Easy


- 150 g basmati rice
- Salt and Pepper
- 1 orange
- 1 carrot
- 15 g almonds, cut into slivers
- 1.4 tsp saffron threads
- 3/4 tsp dried rose petals
- 1/4 tsp ground cinnamon
- Seeds of 5 cardamom pods, crushed
- 1/2 tbsp vegetable oil
- 20 g unsalted butter
- 1/2 tbsp granulated sugar
- 15g pistachios, chopped
- 15 g raisins, soaked in warm water and drained
- 15 g dried barberries
- 2 tbsp vegetable oil
- 15 g unsalted butter


Step 1

Wash the rice, cover with lightly salted water and soak for 3 hours. Remove the peel from the oranges, leaving the pith behind, and cut into julienne strips. Cover with cold water, bring to the boil and cook for two minutes, then drain and rinse. Peel the carrots and cut them into narrow strips. Toast the almonds in a dry pan. Soak the saffron in 1 tbsp of boiling water.

Step 2

Mix the rose petals, cinnamon and cardamom together. Heat the oil and butter in a frying pan and saute the carrot for about 4 minutes until it is softening. Add the sugar and the orange peel and cook for a further minute. Pour on the saffron water and add the almonds, pistachios and dried fruits. Remove from the heat and set aside.

Step 3

Bring a large pan of salted water to the boil, drain and rinse the rice and add to the boiling water. Bring the rice back to the boil and cook fairly vigorously for no more than 3 minutes, then test it – the grains should be beginning to soften on the outside but remain firm in the centre. Drain the rice and rinse in tepid water.

Step 4

In a separate pan, heat the butter and oil and, when sizzling, spoon on a layer of rice. Separate a quarter of the carrot mix and put aside. Layer up the remainder with the rice, sprinkling the rice on gently and seasoning with the spice mix and salt and pepper.

Step 5

Make three holes in the ice with a spoon handle, wrap the saucepan lid in a tea-towel and cover the pan. Leave on a high heat for 4 minutes and then cook on a low heat for 15 minutes. Once the rice has cooked, put the saucepan onto a cold surface to make it easier to remove the crust later. Spoon the rice on to a hot serving dish and garnish with the reserved carrot mix.

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