Persian Jeweled Orange & Saffron Four Fruit Rice by Chef Katayoun Amidi

saffron

🥗Healthier: turmeric

💰Cheaper: cumin

Turmeric adds color and flavor at a lower cost.

dried apricots

🥗Healthier: fresh apricots

💰Cheaper: raisins

Raisins are more affordable and still sweet.

pistachios

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds provide a similar crunch at a lower price.

rose water

💰Cheaper: orange blossom water

Orange blossom water is a more accessible floral flavor.

Cut dried apricots into bite-sized pieces.

Roast almond flakes until golden and aromatic.

Add dried apricots to the pot and stir for 5 minutes until softened.

Add dried cranberries and stir for 2-3 minutes.

Add barberries and stir for a few seconds.

Add vegetable oil and stir for another 5 minutes.

Make a hole in the center of the pot and drizzle honey.

Pour sour orange juice into the pot and bring to a boil.

Add orange juice and let it simmer for a few seconds.

Add black pepper, ground coriander seeds, cinnamon powder, cardamom, cumin, and stir for 1 minute.

Add salt and ground saffron, stir for a few seconds.

Add barberries and stir briefly.

Add orange blossom water and rose water, then set aside.

Diced onions and garlic thinly.

Heat 2 tablespoons of butter and 1 tablespoon of vegetable oil in a pan.

Sauté onions until light, then add garlic and stir for a few minutes.

Add onion powder, garlic powder, turmeric, cumin, and black pepper; stir for a few seconds.

Add chicken fillets on top of the onions and season with salt and black pepper.

Add saffron, cover with orange juice and lemon juice, and cook for 35 minutes.

In a large non-stick pot, bring water to a boil.

Boil rice for 10 minutes, then drain in a colander.

Prepare a mixture of hot water, full fat yogurt, vegetable oil, and ground saffron; whisk until even.

Layer some rice at the bottom of the pot and mix it with the yogurt mixture.

Layer white rice and then the fruit mixture, repeating until reaching the top.

Drizzle vegetable oil on top, cover, and cook for 45 minutes on medium heat.

Plate the rice mixture, add chicken on top, and drizzle with sauce from the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens