Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and finely chop the onion. Peel and mince the garlic. Boil the measuredwater and dissolve the stockcube in it. Split the cardamom pods open with the back of a knife. Chop the chicken into bite-sized pieces.
Heat a large pan or pot with a lid over a medium-low heat with the butter. Once hot, add the onion, cardamompods and cinnamonstick with a pinch ofsalt and pepper and cook for 6 min until soft. Add the garlic, raselhanout 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, cherrytomatoes and parsley very finely. Peel and chop the shallots very finely. Juice the lemon into a bowl and add the oliveoil, cucumber, tomatoes, parsley and shallots. Season with salt and pepper and mix well.
Garnish the chickenpilaf with a dollop ofyogurt and a sprinkling of fried onions. Serve the Shirazi salad alongside.