Chicken and Saffron Pilaf
with Shirazi Salad
Instructions
1 Prep
Peel and finely chop the onion. Peel and mince the garlic. Boil the measured water and dissolve the stock cube in it. Split the cardamom pods open with the back of a knife. Chop the chicken into bite-sized pieces.
2 Saute
Heat a large pan or pot with a lid over a medium-low heat with the butter. Once hot, add the onion, cardamom pods and cinnamon stick with a pinch of salt and pepper and cook for 6 min until soft. Add the garlic, ras el hanout and turmeric. Cook for 1 min further.
3 Add chicken
Add the chicken and rice and give everything a good mix up.
4 Cover and simmer
Cover with the stock and saffron and immediately place a lid on top. Simmer like this for 12-15 min or until the water has eveporated and the rice is cooked.
5 Make Shirazi salad
Meanwhile, chop the cucumber, cherry tomatoes and parsley very finely. Peel and chop the shallots very finely. Juice the lemon into a bowl and add the olive oil, cucumber, tomatoes, parsley and shallots. Season with salt and pepper and mix well.
6 Serve
Garnish the chicken pilaf with a dollop of yogurt and a sprinkling of fried onions. Serve the Shirazi salad alongside.
Tips for fussy eaters
Fry the chicken first to give it a lovely golden colour!
Pro tip
The trick to perfectly fluffy, non-mushy rice, is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.
Did you know, saffron is derived from the dried stem of a Crocus flower?
Cooking Time: 30 min
Cals 942 · Prot 55 · Carbs 87 · Fat 41
Gluten-Free
Ingredients
Pilaf
Shirazi salad
Garnish
Did you know, saffron is derived from the dried stem of a Crocus flower?
Cooking Time: 30 min
Cals 942 · Prot 55 · Carbs 87 · Fat 41
Gluten-Free
Instructions
1 Prep
Peel and finely chop the onion. Peel and mince the garlic. Boil the measured water and dissolve the stock cube in it. Split the cardamom pods open with the back of a knife. Chop the chicken into bite-sized pieces.
2 Saute
Heat a large pan or pot with a lid over a medium-low heat with the butter. Once hot, add the onion, cardamom pods and cinnamon stick with a pinch of salt and pepper and cook for 6 min until soft. Add the garlic, ras el hanout and turmeric. Cook for 1 min further.
3 Add chicken
Add the chicken and rice and give everything a good mix up.
4 Cover and simmer
Cover with the stock and saffron and immediately place a lid on top. Simmer like this for 12-15 min or until the water has eveporated and the rice is cooked.
5 Make Shirazi salad
Meanwhile, chop the cucumber, cherry tomatoes and parsley very finely. Peel and chop the shallots very finely. Juice the lemon into a bowl and add the olive oil, cucumber, tomatoes, parsley and shallots. Season with salt and pepper and mix well.
6 Serve
Garnish the chicken pilaf with a dollop of yogurt and a sprinkling of fried onions. Serve the Shirazi salad alongside.
Tips for fussy eaters
Fry the chicken first to give it a lovely golden colour!
Pro tip
The trick to perfectly fluffy, non-mushy rice, is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.
Ingredients
Pilaf
Shirazi salad
Garnish
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