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Saffron and chicken rice (Morasah polow)
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients:
  • 1 orange
  • 18.20 gm olive oil
  • 1 brown onion, thinly sliced
  • 8 (about 800g) chicken thigh fillets, cut into 3cm pieces
  • 45g barberries
  • 50g raisins
  • 1 tsp saffron threads
  • 400g basmati rice
  • 750ml water
  • 40g almond
  • 40g pistachio
Instructions:
  • Zest the orange using a zester or vegetable peeler, making sure to remove only the colored part of the peel. Use a small sharp knife to carefully remove any white pith from the zest, then cut it into thin strips. Set aside for later use.
  • In a large frying pan over high heat, heat half of the oil. Sauté the onion, stirring occasionally, for 10 minutes, or until golden. Transfer to a bowl.
  • In the pan with the remaining oil, add half of the chicken and cook, turning occasionally, for 5 minutes or until nicely browned all over. Transfer the cooked chicken to a bowl and repeat with the remaining chicken.
  • Combine barberries with sugar in the pan and cook, stirring, for 1 minute until heated. Reintroduce onion and chicken to the pan. Mix in raisins, saffron, rice, water, and half of the orange rind. Increase heat, bring to a boil, then simmer covered for 12 minutes until rice is tender. Let it rest, covered, for 5 minutes before serving.
  • Fluff the rice using a fork, then stir in half of the almonds and pistachios. Transfer the rice to a serving dish and sprinkle the remaining nuts and orange rind on top. Serve right away.

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