Barberry Rice with Roast Chicken ^^/
Featured Recipe, Nov 19 2014Bright, tart barberries combined with aromatic saffron and the crunch of pistachios and almonds make this Iranian rice dish unlike any other! Perfect for holidays and special occasions!
The sourness of barberry and juiciness of a seasoned roast chicken makes this dish one of the most favorite dishes in Iran!
Background: I learned this from my mom!
- barberry (2 cups)
- rice (3 cups)
- whole chicken (1 medium size)
- almonds (50 g)
- pistachios (50 g)
- butter (100 g)
- onion (1 big)
- carrots (2 medium)
- potatoes (3 medium)
- rosemary (100 g)
- lemon (1)
- salt, black pepper, paprika, turmeric (1 Tbsp)
- saffron (1 tsp)
- olive oil or vegetable oil (2 Tbsp)
- sugar (1 Tbsp)
Cut the potatoes into 2X2 cm chunks and slice the carrots and onions. Soak the saffron in some boiling water. Soak barberries in cold water. Cut the almonds into lengthwise pieces and soak them in water. Grind the pistachios and soak it in water, too. Chop the rosemary finely.
In an oven-safe dish, put the potatoes and carrots in the center, then put in the onion slices. Sprinkle with some salt, black pepper, paprika and rosemary. Pour some olive oil on them mix well.
Put the chicken on the onions in the center of the oven dish.
Mix softened butter with half of the rosemary.
Rub it all over the chicken and under the skin of the chest.
pour lemon juice on and inside the chicken.
Preheat the oven to 160°C for 10 minutes and put the chicken inside. Cook for 1 hour at 160°C (320°F), then bring up the temperature to 200°C (400°F) and cook for 15 minutes more.
Cook the rice. Meanwhile, drain the water from the barberries and saute in oil for about 2 minutes. Add one spoon of sugar, a bit salt and half of the saffron.
Drain the water from the almonds and pistachios, and saute for about 2 minutes with a bit of saffron and salt.
Decorate your rice with barberries, almonds, pistachios and saffron.
Chicken is READY to serve!! ^@^/
Enjoy different flavors in ONE dish ^^
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