Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Rice - long grain,

  2. 2 cups

  3. 450 gram 2 tablespoons 30ml Vegetable oil

  4. 3 Scallions - spring onions

  5. 1 Onion - finely chopped

  6. 2 oz 56g Dried apricots;

  7. 50 g - chopped

  8. 2 oz 56g Pistachio nuts - shelled

  9. 2 oz 56g Pine kernels - pine nuts

  10. 1 teaspoon 5ml Cinnamon - ground, up to

  11. 2 tsp

  12. Chicken - 3

  13. Boned and cut in - strips

  14. Sea salt and black pepper

  15. 1 teaspoon 5ml Rose water

  16. 1 teaspoon 5ml Rose petals; heaped - highly

  17. 1 teaspoon 5ml 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.

  2. 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.

  3. 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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