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Main course · Persian

Albaloo Polo ba Morgh (Persian Sour Cherry Rice with Saffron Chicken)

55 min Serves 4 ~632 kcal/serving ~£10.50 (£2.63/serving) Dairy-freeGluten-free

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g chicken thigh fillets
  • 300 g basmati rice
  • 100 g dried sour cherries
  • 0.125 tsp saffron threads
  • 1 onion, finely sliced
  • 3 tbsp vegetable oil
  • 1 tbsp caster sugar

Nutrition (per serving)

Calories
632 kcal
Protein
35.9 g
Carbohydrate
80.9 g
of which sugars
19.8 g
Fat
17.7 g
of which saturates
2.8 g
Fibre
2.4 g
Salt
0.33 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Soak the dried sour cherries in warm water for 10 minutes, then drain. Soak the saffron threads in 2 tablespoons of hot water.

  2. 2

    Rinse the basmati rice, then cook in plenty of boiling salted water for 6 minutes until half-cooked, then drain.

  3. 3

    Season the chicken thigh fillets and fry in half the oil with the onion over a medium-high heat for 10-12 minutes, turning the chicken, until golden and cooked through with no pink remaining.

  4. 4

    Warm the drained cherries in a small pan with the caster sugar for 3-4 minutes until glossy and syrupy.

  5. 5

    Spoon the rice into a large pan with the remaining oil and the saffron water, stirring through half the cherries, cover with a tea towel-wrapped lid and steam over a low heat for 20 minutes.

  6. 6

    Fluff the rice onto a platter, top with the remaining cherries and serve with the saffron chicken.

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