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Saffron and chicken rice (Morasah polow)
Saffron and chicken rice (Morasah polow)
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients:
  • 750ml water
  • 40g almond
  • 40g pistachio
  • 1 orange
  • 8 (about 800g) chicken thigh fillets, cut into 3cm pieces
  • 45g barberries
  • 10.00 gm caster sugar
  • 1 tsp saffron threads
  • 400g basmati rice
Instructions:
  • Zest the orange using a zester or vegetable peeler, making sure to remove only the outer layer. Use a small knife to carefully remove any white pith. Cut the zest into thin strips and set it aside.
  • In a large frying pan, heat half of the oil over high heat. Sauté the onion, stirring occasionally, for 10 minutes or until golden brown. Transfer to a bowl.
  • Heat the remaining oil in the pan and add half of the chicken. Cook for 5 minutes, turning occasionally, until browned all over. Transfer to a bowl. Cook the remaining chicken in the same way.
  • Place barberries in the pan and gently sprinkle with sugar. Cook, stirring, for 1 minute or until warmed. Add back onion and chicken. Toss in raisins, saffron, rice, water, and half of the orange rind. Mix well. Increase heat, bring to boil, then reduce to low and simmer covered for 12 minutes until rice is tender. Let it rest covered off the heat for 5 minutes before serving.
  • Fluff rice with a fork, then mix in half of the almonds and pistachios. Transfer to a serving dish, and top with the remaining nuts and orange rind. Serve promptly.

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