Chicken Firuzabad with fluffy rice

Preparation info
  • Serves


    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

By Josceline Dimbleby

Published 2010

  • About

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.


  • 250 g basmati rice
  • 2 onions
  • 50 g butter


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 25 g of the butter with the olive oil in a large