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1
Heat half the butter in a large frying pan.
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2
Add the sliced onion and cook, stirring occasionally, until golden, Remove to plate.
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3
Heat remaining butter in the pan and add the chicken.
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4
Cook, turning occasionally, until brown all over and half cooked or more. Remove to plate.
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5
Add the dried cranberries & chopped dates to the pan and sprinkle with the icing sugar.
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6
Cook, stirring, for 1 minute.
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7
Return onion and browned chicken to the pan.
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8
Add drained rice, water as needed, I'd use just under 2 cups, use the amount you would usually to cook rice. Add the orange zest, coarsely grated carrot, saffron, cumin, cinnamon, cracked cardamom pods, sea salt, to taste and stir to combine.
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9
Increase heat to high to bring to the boil.
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10
Reduce heat to low and cook, covered, for 15-20 minutes or until rice is tender and liquid is absorbed.
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11
Remove from heat and set aside, covered, for 5 minutes to rest.
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12
Use a fork to fluff the rice.
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13
Add half of the toasted almonds and pistachios and stir through the rice.
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14
Transfer to a serving platter.
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15
Sprinkle with remaining pistachios, almonds, and rose water if using.
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16
Arrange lime wedges around dish.
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17
Serve immediately.
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18
Avoid actually eating the cardamom pods.
