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1
Preheat oven to 350 F.
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2
Heat the oil in a large skillet over medium heat.
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3
Once hot, add onion and saute it for 5-7 minutes, until it begins to become translucent.
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4
At this point, add garlic.
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5
Saute for an additional minute then add rice.
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6
Mix until the rice is coated in the onion and garlic mixture, and then add turmeric, salt and pepper.
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7
Continue to cook, while slowly adding lemon juice, lemon zest, and chicken stock.
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8
Cover and cook on high heat for just a minute, and then reduce to a simmer and cook uncovered for 15-20 minutes, until all liquid is absorbed and rice is cooked.
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9
Remove from heat, toss in rose petals and let it stand for 10-15 minutes as the rice cools down.
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10
In the meantime, begin creating your basting sauce.
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11
In a medium saucepan, mix orange juice, pomegranate molasses, lime juice, saffron water (saffron combined with 3 tablespoons of hot water) and butter.
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12
Cook on medium-low heat for 5-7 minutes.
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13
Once your rice has cooled, add the soaked and drained barberries, raisins, sugar and pistachios and carefully mix them in, keeping your rice as fluffy as possible here.
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14
Brush the outside of your chicken with your basting sauce and stuff it with your rice mixture.
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15
Whatever is left (there should be nearly 3 cups left) you will serve alongside your chicken when its ready.
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16
Either tie the legs of your chicken closed using some kitchen twine, or use two lime wedges (or one of your orange halves) to cork the cavity of your chicken and ensure the stuffing stays put during the roast.
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17
Place the chicken in a roasting pan on top of a rack and cook for 60-90 minutes (they say 20 minutes per pound of chicken you have).
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18
If you dont have a rack, flip your chicken halfway through cooking.
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19
A thermometer should read 175 F to signal that your chicken is fully-cooked and ready to be served.
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20
Garnish your bird with rose petals and pistachios, and serve on a dish with the remainder of your stuffing.
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21
Your guests will not be disappointed!
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22
The recipe here is an adaptation of my moms famous stuffing and one from Ariana Bundys new book Pomegranates and Roses.
