Middle Eastern

Persian Saffron Rice with Barberries and Roasted Chicken

Name: Persian Saffron Rice with Barberries and Roasted Chicken
Total time: 60 min
Cuisine: Middle Eastern
Ingredients: 800g chicken (thighs); 400g rice (basmati); 50g barberries (dried); 1g saffron (threads); 150g onions (diced); 200g yogurt (greek)

60minAmbitiousGluten-freeNut-free

Fragrant basmati rice studded with jewel-toned berries and tender spiced chicken thighs.

Ingredients

Vegetables & Fruits

150gonions (diced)

Meat, Fish & Vegi

800gchicken (thighs)

Dairy & Eggs

200gyogurt (greek)

Pasta, Rice & Co

400grice (basmati)

Extras

50gbarberries (dried)
1gsaffron (threads)

Instructions

1
Season the chicken thighs and roast at 180°C for 40 minutes until golden.
2
Cook the rice and soak the saffron in 30ml of warm water.
3
Sauté onion cubes and mix with the cooked rice and saffron water.
4
Lightly toast the barberries in a pan.
5
Gently fold the barberries into the rice.
6
Serve the rice with the chicken thighs and a dollop of Greek yogurt.

Veggie alternative

Replace chicken with roasted chickpeas.

MesitaMia

Plan meals together

Try it now