Persian Saffron Chicken and Chickpea Stew
with Dill Rice and Shirazi Salad
Dried lemons or limes are an essential ingredient used throughout the Persian Gulf. It has a unique citrusy flavour with a slight smoky and earthy aroma.
Cals 802 · Prot 65 · Carbs 115 · Fat 8
Tips for Kids
Global Eats
35 min
Dried lemons or limes are an essential ingredient used throughout the Persian Gulf. It has a unique citrusy flavour with a slight smoky and earthy aroma.
Cals 802 · Prot 65 · Carbs 115 · Fat 8
Tips for Kids
Global Eats
Ingredients
Saffron Chicken
Chicken breast
400 Grams
Chickpeas
240 Grams
Brown onion
1 Piece
Dried lemon
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Turmeric powder
2 Grams
Water
150 ML
Chicken stock cube
4*5*9*15*
1 Piece
Saffron Splash
30 ML
Cardamom pods
4 Piece
Dill Rice
Fresh dill
15 Grams
Long grain rice
150 Grams
Fenugreek leaves
2 Grams
Salt
0.5 Tsp
Water
300 ML
Shirazi Salad
Fresh mint
10 Grams
Cucumber
1 Piece
Cherry tomatoes
150 Grams
Spring onion
40 Grams
Olive oil
0.5 Tbsp
Lime
1 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp
To serve
Natural yogurt
4*
170 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3357 / 802 |
| Fats (g) | 7.6 |
| of which saturated (g) | 3 |
| Carbohydrates (g) | 115 |
| of which sugars (g) | 14.9 |
| Fibers (g) | 11.2 |
| Proteins (g) | 64.6 |
| Salt (g) | 4.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Drain and rinse the chickpeas.
- Peel and finely slice the onion.
- Finely chop the dill (stems included).
2 Prep dried lemons
- Soak the dried lemons in a bowl of hot water for 1-2 min, then drain.
- With one hand, hold tightly and using a fork.
- Gently pierce several holes through the skin and all the way around, 3-4 times.
Tip! Piercing the dried lemons will help them soften and infuse their flavour better while braising in the stew.
3 Make stew
- Heat a large pot over medium-high heat with a drizzle of oil.
- Fry the onion for 5 min until lightly golden.
- Add the chicken, turmeric, a pinch of salt and pepper, and fry for 3-5 min until browned.
- Add the chickpeas, measured water, 0.5 chicken stock cube, saffron water, dried lemon, and cardamom pods.
- Cover and cook for 20-25 min until the chicken is tender and the stew has thickened.
Tip! For more citrus flavour, give the dried lemon a gentle squeeze at the end of cooking.
4 Cook rice
- Meanwhile, rinse the rice.
- Add the rice, dill, fenugreek leaves, a good pinch of salt, and the measured water to a pot with a lid and bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and cook for 12-14 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pot from the heat and keep covered until serving.
5 Make salad
- Pick and finely chop the mint.
- Chop the cucumbers into small bite-sized pieces.
- Slice the cherry tomatoes in quarters.
- Trim and finely chop the spring onions.
- In a bowl, combine the mint, cucumber, cherry tomatoes, and spring onions with a drizzle of olive oil and a generous squeeze of lime.
- Season with salt and pepper to taste.
Tip! If cooking for kids, reserve a portion of cucumbers and tomatoes to the side.
6 Serve
- Serve the Persian Saffron Chicken and Chickpea Stew on Dill Rice with Shirazi Salad and yogurt alongside.
Tip! If cooking for kids, shred the chicken, serve with rice, yogurt, and vegetables separately.
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