Persian Jewelled Basmati & Wild Rice with Moroccan Poussin | Tilda Professionals

Ingredients

• Jewelled Basmati & Wild Rice
• 100g Tilda Easy Cook Basmati & Wild Rice
• 1 medium onion, diced
• 2 cloves of garlic, finely grated
• 200ml chicken stock
• 1 pinch Persian saffron strands (soaked in 2 tbsp water)
• 50g ghee or un-salted butter (diced)
• 20g toasted flaked almonds
• 20g pistachio nuts (roughly chopped)
• 15g cranberries (roughly chopped & soaked)
• 15 g golden raisins (roughly chopped & soaked)
• 15g sour cherries (roughly chopped & soaked)
• 5g candied orange strips (optional)
• 5g coriander leaves (chopped)
• 3 cardamom pods (cracked)
• 1 piece cinnamon bark
• 1 tsp ground cumin
• Cornish sea salt & milled black pepper
• Moroccan Spiced Poussin
• ½ tsp turmeric
• ½ tsp fresh ground black pepper
• 1 tsp ground ginger
• Pinch saffron
• 2 garlic cloves (finely grated)
• 1 onion finely (diced)
• ¼ preserved lemon (pulp for cooking/ skin to garnish)
• 10 coriander stalks (chopped)
• Coriander leaves from the stalk (chopped)
• 280ml water
• 50ml olive oil
• 2 tsp salt
• 2 poussin (split in half and back bone removed)
• 50g butter
• Seasonal vegetables