1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Barberry Rice with Roast Chicken ^^/
Ir
Featured Recipe, Nov 19 2014
Bright, 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 CookMap.com Team

Preparations

  1. Step 1

    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.

    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.

  2. Step 2

    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.

    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.

  3. Step 3

    Put the chicken on the onions in the center of the oven dish.

    Put the chicken on the onions in the center of the oven dish.

  4. Step 4

    Mix softened butter with half of the rosemary.

    Mix softened butter with half of the rosemary.

  5. Step 5

    Rub it all over the chicken and under the skin of the chest.
pour lemon juice on and inside the chicken.

    Rub it all over the chicken and under the skin of the chest.
    pour lemon juice on and inside the chicken.

  6. Step 6

    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.

    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.

  7. Step 7

    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.

    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.

  8. Step 8

    Drain the water from the almonds and pistachios, and saute for about 2 minutes with a bit of saffron and salt.

    Drain the water from the almonds and pistachios, and saute for about 2 minutes with a bit of saffron and salt.

  9. Step 9

    Decorate your rice with barberries, almonds, pistachios and saffron.

    Decorate your rice with barberries, almonds, pistachios and saffron.

  10. Step 10

    Chicken is READY to serve!! ^@^/

    Chicken is READY to serve!! ^@^/

  11. Step 11

    Enjoy different flavors in ONE dish ^^

    Enjoy different flavors in ONE dish ^^

  12. Step 12

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

Comments

  • Felice

    Felice The nuts and berries in the rice sound SO good! By the way, where do you use the lemon? I couldn't find it in the steps.

    over 4 years ago
  • FARDIN

    FARDIN after you rub the butter and rosemary mix on the chicken,pour the lemon juice on and inside the chicken!

    over 4 years ago
  • Felice

    Felice Thanks! I'm going to try this tonight for my thanksgiving dish ;)

    over 4 years ago
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