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Persian rice baked with chicken, kumara and broccolini
Persian rice baked with chicken, kumara and broccolini
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Delicious, nutritious Persian rice recipe brought to you by taste.com.au and SunRice.
Ingredients:
  • 18.20 gm olive oil
  • 6 (about 600g) chicken thigh fillets, cut into 2cm pieces
  • 1 brown onion, finely chopped
  • 2 tsp finely grated fresh ginger
  • 1 tsp cumin seeds
  • 2.50 gm sweet paprika
  • 2 green cardamom pods, crushed
  • 1 cinnamon stick
  • 1 tsp saffron threads
  • 1 kumara, peeled, cut into 2cm pieces
  • 560ml chicken stock
  • 20.00 ml pomegranate molasses
  • 1 bunch broccolini, cut into 5cm pieces
  • 70g pistachio
  • 125.00 ml small mint leaves
  • Greek Style Yoghurt, to serve
  • Lemon wedges, to serve
  • Pomegranate molasses, to serve
Instructions:
  • Preheat your oven to 180C. Heat oil in a large casserole pan over high heat. Brown half of the chicken for 5 minutes, turning occasionally. Transfer to a bowl and repeat with the remaining chicken.
  • Saute the onion and ginger until the onion softens, which should take about 5 minutes. Add the cumin, paprika, cardamom, cinnamon, and saffron and cook for 1 minute until fragrant. Add the chicken back to the pan along with Sunrice low GI white rice and kumara. Pour in the chicken stock, add pomegranate, and bring the mixture to a boil. Remove from heat. Stir everything together thoroughly.
  • Cover and bake in a preheated oven for 30 minutes, or until the liquid is absorbed and the rice is tender. Top with broccolini and bake for an additional 5 minutes, covered, until broccolini is tender. Let it rest for 5 minutes before serving.
  • Gently fluff the rice using a fork, then sprinkle with pistachios and mint leaves. Serve right away with optional yoghurt and lemon wedges.

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