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Main course · Persian

Shirin Polo ba Morgh (Jewelled Rice with Chicken and Pistachio)

55 min Serves 4 ~721 kcal/serving ~£11.00 (£2.75/serving) Contains-nutsDairy-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
  • 2 orange
  • 40 g shelled pistachios
  • 30 g flaked almonds
  • 0.125 tsp saffron threads
  • 1 onion, finely sliced
  • 3 tbsp vegetable oil
  • 2 tbsp caster sugar

Nutrition (per serving)

Calories
721 kcal
Protein
40 g
Carbohydrate
78.3 g
of which sugars
17.6 g
Fat
26.4 g
of which saturates
3.7 g
Fibre
5.4 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

    Peel the oranges thinly, cut the peel into fine strips and squeeze the juice from the fruit. Soak the saffron threads in 2 tablespoons of hot water.

  2. 2

    Simmer the orange peel strips in water for 5 minutes to remove bitterness, drain, then simmer again with the caster sugar and the orange juice for 8-10 minutes until syrupy. Stir through the pistachios and almonds.

  3. 3

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

  4. 4

    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.

  5. 5

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

  6. 6

    Fluff the rice onto a platter, scatter over the candied peel and nuts, and serve with the chicken.

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