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Published 2010
This is my improvised version of a delicious dish we had for lunch at the Governor’s house: aromatic chicken with fruit, almonds and delectably light rice. If you can find pomegranate molasses, do use it for its authentic sour-sweet taste and added colour.
At least an hour before you start cooking the chicken, put the rice in a sieve, rinse under running water, then turn into a bowl, add 1 tablespoon salt and cover with warm water. Leave on one side.
Peel the onions and chop fairly small. Melt