Persian Saffron Chicken Rice

Name: Persian Saffron Chicken Rice
Yield: Serves 6
Cuisine: Iranian
Ingredients: ½ teaspoon saffron threads, infused in 40 ml hot water; ½ teaspoon saffron threads, infused in 40 ml hot water; ½ teaspoon ground cardamom; ½ teaspoon ground cinnamon; 4 dried roses, broken into petals; 2 teaspoons castor sugar; 2 tablespoons chopped pistachios; 2 tablespoons dried barberries; 2 tablespoons almond flakes, roasted; 2 tablespoons Saffron Butter (see Essentials), melted; 40 ml olive oil; 400 g basmati rice; 1 small white onion, finely diced; 20 g unsalted butter; zest of 1 orange, blanched; 2 cloves garlic, minced; ½ teaspoon saffron threads; 2 eggs, lightly beaten; 150 g thick plain yoghurt; 2 teaspoons sea salt; 1 tablespoon finely chopped chives; 1 tablespoon chopped dill; 1 tablespoon chopped coriander leaves; 1 tablespoon chopped parsley leaves; 3 chicken breast fillets; 2 litres White Chicken stock (see Essentials); 30 g raisins; 1 teaspoon freshly ground black pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

Fire

By Christine Manfield

Published 2008

About

This rice pilaf reminds me of Indian biryani, not surprising given the Persians and Arabs introduced this method of cooking rice to India during the Moghul reign. It is, by definition, a festive dish served at celebratory occasions, with a hint of luxury coming from the saffron. The rice is cooked twice – first parboiled then steamed so the flavours intermingle and the rice forms a crusty base. Like the base of a paella, this is the part that those in the know fight over.

Ingredients

Asia
Iran
Persia
Main course
Gluten-free

Ingredients

Method