Ingredients Jump to Instructions ↓

  1. 1 pounds Rice, long grain;

  2. 2 cups

  3. 2 tablespoons Vegetable oil

  4. 3 eaches Scallions; spring onions

  5. 1 each Onion; finely chopped

  6. 2 ounces Dried apricots;

  7. 50 g, chopped

  8. 2 ounces Pistachio nuts;shelled

  9. 2 ounces Pine kernels; pine nuts

  10. 1 teaspoon Cinnamon, ground;up to

  11. 2 tsp

  12. 3 lb/1.4 kg skinned, boned & cut in strips

  13. Sea salt & black pepper

  14. 1 teaspoon Rose water

  15. 1 teaspoon Rose petals; heaped, highly scented

  16. 1 teaspoon Marigold petals; heaped

Instructions Jump to Ingredients ↑

  1. *Make certain you use a pot marigold (Calendula) rather than an African marigold (Tagetes) Cook the rice in boiling, salted water for 15-20 minutes, or until just tender; it should still be a little chewy. Heat 1 tbsp oil in a frying pan, put in the onions and fry quickly for 2 minutes. Add the apricots, pistachios, pine kernels, sprinkling them with cinnamon as they cook. Using a slotted spoon, remove the mixture from the pan and stir into the rice. Cover and keep warm. Heat the remaining oil, put in the chicken strips and fry quickly, sprinkling with a little more cinnamon. Do not overcook the chicken, which should be tender and juicy. Mix the cooked chicken into the rice, season if necessary and spread the mixture in a wide shallow dish. Sprinkle with rose water and decorate with the rose and marigold petals. Serve at once.


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