Middle Eastern · Dinner
Sour Rice with Barberries and Almonds (High-Protein)
Persian-style basmati pilaf layered with shredded chicken thigh, tart dried barberries, and toasted almonds, spiced with saffron and finished with Greek yogurt. Tangy, nutty, and lightly sweet, with a golden crispy rice crust on the bottom.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
615Calories
54.2gProtein
21.4gFat
56.3gCarbs
11.6gSugar
5.4gFiber
1180mgSodium
198mgChol
7.1gSat Fat
760mgPotassium
140mgCalcium
3.6mgIron
0.7mcgVitamin B12
4.5mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Rinse the basmati rice under cold water three times until water runs mostly clear, then soak in fresh water for 10 minutes.
2
Boil
Bring a small pot of salted water to a rolling boil, add the drained rice, and boil 6 minutes until grains are firm at the core; drain.
3
Sweat
Heat the olive oil in a skillet over medium heat, slice the onion thinly, and sweat 5 minutes until soft and translucent.
4
Simmer
Add the barberries, sugar, and 2 tablespoons water to the onion, then simmer over low heat 3 minutes until berries plump and turn glossy.
5
Steam
Layer half the rice in a pot, scatter the barberry-onion mixture and shredded chicken over it, top with remaining rice, drizzle saffron water, cover with a tea towel under the lid, and steam over low heat 20 minutes until tender and a golden crust forms.
6
Melt
While rice steams, melt the butter in a small pan over low heat, swirl in the toasted almonds to coat, then set aside.
7
Rest
Remove the pot from heat and let it rest, covered, for 10 minutes so the crust firms up.
8
Finish
Stir the Greek yogurt with the remaining salt until smooth.
9
Plate
Mound the rice, chicken, and barberries onto a plate, scatter the buttered almonds over the top, and serve with yogurt on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g chicken thigh
- 1 cup190g basmati rice, dry
- 4 tbsp32g dried barberries
- 1/2 tsp1/2 tsp saffron threads
- 2 tbsp28g butter
- 11 small onion
- 4 tbsp28g almonds
- 1/2 cup120g Greek yogurt
- 2 tsp2 tsp sugar
- 1 tsp1 tsp salt, divided
- 2 tbsp30ml olive oil
