Middle Eastern · Dinner
Sour Rice with Barberries and Almonds (Low-Calorie)
Poached chicken breast layered with steamed basmati rice, tart barberries, and saffron, finished with toasted almonds and lemon juice. This light Persian-style dish uses minimal butter and steaming instead of frying to keep calories low while maintaining the classic sour-sweet rice profile.
$5
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
399Calories
38.8gProtein
8.2gFat
47.9gCarbs
6.1gSugar
2.8gFiber
698mgSodium
118mgChol
2.7gSat Fat
595mgPotassium
50mgCalcium
2.7mgIron
0.3mcgVitamin B12
6mgVitamin C
low-calorie
gluten-free
protein-rich
low-calorie
Instructions
1
Prep
Rinse the basmati rice under cold water until clear, soak 10 minutes. Rinse and soak the barberries 10 minutes, then drain.
2
Poach
Simmer the chicken breast in lightly salted water over medium heat for 12 minutes until internal temperature reaches 165°F, then shred.
3
Toast
Dry-toast the slivered almonds in a skillet over medium-low heat for 3 minutes, shaking often, until golden.
4
Bloom
Crush the saffron threads and steep in 2 tablespoons hot chicken stock for 5 minutes until deep amber.
5
Sauté
Melt butter over medium-low heat, add drained barberries, sugar, and turmeric, cook 2 minutes until glossy.
6
Steam
Layer parboiled rice over barberries, pour saffron stock and remaining chicken stock over top, cover, steam on low 15 minutes.
7
Fold
Gently fold shredded chicken and lemon juice through rice until evenly distributed and heated through.
8
Plate
Mound rice and chicken on plate, scatter toasted almonds over top, season with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz309g chicken breast
- 2/3 cup130g basmati rice
- 4 tbsp36g dried barberries
- 2 tbsp14g slivered almonds
- 1/2 tsp1/2 tsp saffron threads
- 2 tbsp2 tbsp lemon juice
- 2 tsp10g butter
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp turmeric, ground
- 1/2 cup120ml chicken stock, low-sodium
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper, ground
