Chicken Firuzabad with fluffy rice

Name: Chicken Firuzabad with fluffy rice
Yield: Serves 4
Cuisine: Persian
Ingredients: 75 g dried apricots, halved; 1 tablespoon olive oil; 50 g pitted prunes, halved; 600 ml chicken stock; sea salt, black pepper; 1 tablespoon pomegranate molasses (optional); 2 rounded teaspoons ground cinnamon; 250 g basmati rice; 2 onions; 50 g butter; 50 g unskinned almonds; 4 medium chicken joints

Preparation info

Serves
4

Difficulty
Medium

Appears in

Orchards in the Oasis

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.

Ingredients

250 g basmati rice
2 onions
50 g butter

Asia
Iran
Lunch
Main course
Gluten-free

Method

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