Persian Saffron Chicken and Jeweled Rice

Name: Persian Saffron Chicken and Jeweled Rice with Glazed Carrots and Barberries
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Piece of Brown onion; 1 Tbsp of Vegetable oil; 2 Grams of Turmeric powder; 4 Piece of Cardamom pods; 2 Grams of Cardamom powder; 1 Piece of Cinnamon stick; 1 Grams of Cinnamon powder; 0 Tsp of Salt; 1 Tsp of Black pepper; 1 Piece of Chicken stock cube; 30 ML of Saffron Splash; 150 ML of Water; 10 Grams of Corn starch; 20 Grams of Barberries; 1 Piece of Carrot; 1 Piece of Orange; 150 Grams of Long grain rice; 1 Tsp of Salt; 300 ML of Water; 20 Grams of Sliced pistachios; 10 Grams of Butter; 15 Grams of Honey; 10 Grams of White sugar; 170 Grams of Natural yogurt

with Glazed Carrots and Barberries

Known as Shirin Polo, this festive rice dish is typically served at Persian weddings and celebrations. It's a symphony of flavors and textures with sweet and tart dried fruit and nuts.

167 Reviews

Cals 869 · Prot 61 · Carbs 119 · Fat 16

Global Eats

40 min

Persian Saffron Chicken and Jeweled Rice with Glazed Carrots and Barberries

Known as Shirin Polo, this festive rice dish is typically served at Persian weddings and celebrations. It's a symphony of flavors and textures with sweet and tart dried fruit and nuts.

167 Reviews

Cals 869 · Prot 61 · Carbs 119 · Fat 16

Global Eats

Ingredients

Saffron Chicken

Chicken breast

400 Grams

Brown onion

1 Piece

Vegetable oil

1 Tbsp

Turmeric powder

2 Grams

Cardamom pods

4 Piece

Cardamom powder

2 Grams

Cinnamon stick

1 Piece

Cinnamon powder

1 Gram

Salt

0.3 Tsp

Black pepper

0.5 Tsp

Chicken stock cube 4*5*9*15*

1 Piece

Saffron Splash

30 ML

Water

150 ML

Corn starch

10 Grams

Jeweled Rice

Barberries

20 Grams

Carrot

1 Piece

Orange

1 Piece

Long grain rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

Sliced pistachios 2*

20 Grams

Butter 4*

10 Grams

Honey

15 Grams

White sugar

10 Grams

To serve

Natural yogurt 4*

170 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *2 Tree Nuts

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)	3633 / 869
Fats (g)	15.6
of which saturated (g)	6.5
Carbohydrates (g)	119
of which sugars (g)	36.3
Fibers (g)	10.7
Proteins (g)	60.5
Salt (g)	3.6

*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

Rinse and drain the barberries.
Peel and thinly slice or finely chop the onion.
Peel and thinly slice the carrots into matchstick pieces or grate them.
Zest the orange using a microplane or zester, making sure to avoid its bitter white pith, then cut it in half.

2 Make rice

Rinse the rice.
Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a 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.

3 Braise chicken

Heat a pan over medium-high heat with a drizzle of oil. Fry the onions for 5 min until softened.
Add the turmeric, cardamom pods and powder, cinnamon stick and powder, and fry for 1 min.
Move the onions to the side, add the chicken with a pinch of salt and pepper, and cook for 3-4 min on either side until browned.
Mix in the 0.5 stock cube, saffron splash, and the measured water.
Cover, lower the heat, and braise for 12-15 min until the chicken is done.

Tip! Prefer a thicker sauce? See Tip #6!

4 Toast nuts

Meanwhile, heat another pan over medium heat, and lightly toast the pistachios for 1 min until slightly crunchy.
Transfer to a bowl and reserve the pan.

5 Make glazed carrots

Using the same pan, turn the heat to medium, melt the butter and add the carrots.
Fry for 3-5 min until starting to soften, but not browned.
Add the barberries, honey, sugar, and squeeze in half the orange juice and a pinch of orange zest.
Cook for 2-3 min until the juice has reduced by half and the carrots have softened.

Tip! This mixture is a combination of sweet, sour, and tart. Adjust the amount of sugar and orange zest to your liking by adding more or less.

6 Serve

Slice the chicken into pieces.
Serve the Saffron Chicken and Sauce with Jeweled Rice, Glazed Carrots and Barberries.
Top with toasted pistachios.
Serve with the yogurt alongside.

Tip! For a thicker sauce for the chicken, make a cornstarch slurry and add it towards the end of cooking. Mix {0.5/1/1} tsp of cornstarch and {2/3/4} Tbsp of cold water in a small bowl until smooth. Add the slurry to the stew and cook on high for 1 min until the sauce thickens.