Persian chicken with aromatic basmati rice – Food & Home Magazine
Persian chicken with aromatic basmati rice is deliciously fragrant and full of elegant flavours. Tahdig, crispy golden rice, is the star of this dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- salt and freshly ground black pepper, to taste
- 4 large deboned chicken breasts, skin on
- saffron yoghurt, to serve
- <h3>Pomegranate and saffron glaze</h3>
- 500ml (2 cups) pomegranate juice
- 60ml (¼ cup) sugar
- a pinch of saffron
- <h3>Pistachio and mint basmati rice</h3>
- 500g basmati rice
- 45ml (3 tbsp) olive oil
- 200g unsalted pistachios, shelled and slivered
- 200g fresh or dried pomegranate seeds
- 125ml (½ cup) fresh mint leaves
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