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Persian rice salad
Persian rice salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate your meal with a vibrant chicken and rice bowl.
Ingredients:
  • 500g skinless chicken breast fillets, trimmed of any fat
  • 750ml salt reduced chicken style liquid stock
  • 200.00 gm Basmati rice
  • 125.00 ml mint leaves
  • 500.00 ml mixed salad leaves
  • 10 fresh dates, pitted, roughly chopped
  • 60ml lemon juice
Instructions:
  • In a large pot, bring 1L of water to a rolling boil. Carefully add the chicken, bringing the water back to a gentle boil. Poach the chicken for 10-12 minutes until fully cooked. Allow the chicken to cool in the flavorful broth for 5 minutes. Finally, remove the chicken and thinly slice.
  • In a saucepan, bring the stock and 1 cup (250ml) of water to a boil. Stir in the rice and simmer over medium-high heat for 10-12 minutes until tender. Fluff with a fork after draining, if needed.
  • Mix together the chicken, rice, fresh mint, salad leaves, and dates in a bowl.
  • Mix the cinnamon and lemon juice in a small bowl, then add it to the rice mixture and toss until everything is evenly coated. Serve the dish warm.

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