Persian Style Chicken And Rice

1. 1

   Place the basmati in a rice cooker with 2-3 cups of water (according to your rice cooker's instructions) along with pinch of salt and the saffron.

2. 2

   Turn the rice cooker on and while that is cooking, prepare the rest.

3. 3

   Strip the bbq chicken of it's skin, wings and stuffing (I usually eat this as I cook the meal ha ha).

4. 4

   Chop up the roast chicken meat roughly and set aside.

5. 5

   Dry roast the almonds in a large frypan until they're a light golden brown, then set aside.

6. 6

   Fry the berries in appx 1/2 tbpsn of the butter for about five minutes, then set aside.

7. 7

   Put another 1/2 tbspn of the butter in the pan and fry the chopped spring onions gently til they go soft.

8. 8

   Add the cooked rice and the rest of the butter, stir fry for about five minutes.

9. 9

   Add the chicken, almonds, berries and sumac and stir through.

10. 10

    Add the fresh coriander, cook for another minute, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.