Middle Eastern · Dinner
Sour Rice with Barberries and Almonds
Sour rice with barberries and almonds features basmati rice cooked with saffron and cinnamon, tossed with tart dried barberries, toasted slivered almonds, and pan-seared chicken thigh. The barberries lend sharp fruity acidity against buttery rice, finished with fried onion and fresh herbs for an Iranian-style pilaf plate.
$6
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.3gProtein
24.6gFat
56.8gCarbs
18.2gSugar
4.9gFiber
1080mgSodium
222mgChol
8.1gSat Fat
760mgPotassium
95mgCalcium
3.6mgIron
0.5mcgVitamin B12
6mgVitamin C
gluten-free
protein-rich
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Rinse rice under cold water until clear, soak 10 minutes. Crush saffron threads and steep in hot water until deep orange.
2
Boil
In a pot of boiling salted water over high heat, boil rice 6 minutes until still firm; drain in a sieve.
3
Sear
Season chicken thigh with salt and pepper, then sear in olive oil over medium-high heat 3–4 minutes per side until golden.
4
Simmer
Add sliced onion to the skillet over medium heat and cook 5 minutes until soft and lightly browned, then add chicken stock and simmer 2 minutes.
5
Steam
Layer parboiled rice into a pot over low heat, drizzle with saffron water and cinnamon, cover with a towel-wrapped lid, and steam 15 minutes until tender.
6
Toast
Toast almonds in a dry pan over medium-low heat 2 minutes, shaking often, until pale gold and fragrant.
7
Simmer
Melt butter with sugar and drained barberries over low heat 2–3 minutes, stirring, until barberries plump and glisten.
8
Fold
Fold half the barberry-butter mixture and toasted almonds through the steamed rice, reserving some barberries to scatter.
9
Plate
Mound barberry rice on a plate, top with seared chicken and onions, scatter remaining barberries and almonds over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 2/3 cup130g basmati rice
- 1/2 cup70g dried barberries
- 4 tbsp40g slivered almonds
- 11 small onion
- 2 tbsp28g butter
- 2 tbsp26g sugar
- 1/2 tsp1/2 tsp saffron threads
- 4 tbsp60ml hot water
- 1/2 tsp1/2 tsp cinnamon-ground
- 2 tbsp30ml olive oil
- 1 tsp1 tsp salt, divided
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp60ml chicken stock
