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Chicken and Saffron Pilaf

Name: Chicken and Saffron Pilaf with Shirazi Salad
Cook time: 30 min
Ingredients: 400.00 Grams of Chicken breast; 1.00 Pieces of Brown onion; 2.00 Pieces of Garlic cloves; 300.00 ML of Water; 1.00 Pieces of Chicken stock cube; 4.00 Pieces of Cardamom pods; 50.00 Grams of Salted butter; 1.00 Pieces of Cinnamon stick; 0.50 Tsp of Salt; 0.50 Tsp of Black pepper; 5.00 Grams of Ras el hanout; 2.00 Grams of Turmeric powder; 150.00 Grams of Basmati rice; 10.00 ML of Splash of saffron; 1.00 Pieces of Cucumber; 150.00 Grams of Cherry tomatoes; 15.00 Grams of Fresh parsley; 1.00 Pieces of Shallots; 1.00 Pieces of Lemon; 1.00 Tbsp of Olive oil; 0.50 Tsp of Salt; 0.50 Tsp of Black pepper; 170.00 Grams of Natural yogurt; 20.00 Grams of Crispy onions

with Shirazi Salad

Did you know, saffron is derived from the dried stem of a Crocus flower?

Cals 863 · Prot 56 · Carbs 89 · Fat 31

Family-Friendly

Try Hello Chef Now

30 min

Did you know, saffron is derived from the dried stem of a Crocus flower?

Cals 863 · Prot 56 · Carbs 89 · Fat 31

Family-Friendly

Try Hello Chef Now

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Ingredients

Number of People:

Pilaf

Chicken breast

400 Grams

Brown onion

1 Piece

Garlic cloves

2 Pieces

Water

300 ML

Chicken stock cube

1 Piece

Cardamom pods

4 Pieces

Salted butter

50 Grams

Cinnamon stick

1 Piece

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Ras el hanout

5 Grams

Turmeric powder

2 Grams

Basmati rice

150 Grams

Splash of saffron

10 ML

Shirazi salad

Cucumber

1 Piece

Cherry tomatoes

150 Grams

Fresh parsley

15 Grams

Shallots

1 Piece

Lemon

1 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Garnish

Natural yogurt

170 Grams

Crispy onions

20 Grams

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.