Persian Chicken with Jewelled Rice Recipe

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Lovely Middle Eastern slightly spicy chicken dish with a lovely orange and watercress salad with a rosewater dressing – simply delicious!

Serves: 4
Preparation Time: 25 minutes
Cook Time: 30 minutes



12 oz cooked chicken, skin removed and shredded
4 oz basmati rice
1 teaspoon of turmeric or 3 or 4 saffron threads
1 heaped tbsp curry paste (up to you on the strength of it)
2 tsp cinnamon
1 tsp cumin
Large handful baby spinach, chopped
1 red bell pepper, finely diced
1 red onion, finely diced
4 tbsp pomegranate seeds
1 bunch watercress
2 tbsp olive oil
1 tbsp fresh coriander, finely chopped
Seasoning if required

For the dressing

2 oranges, peeled, pith removed and thinly sliced
2 tbsp olive oil
2 tsp rose water
2 tbsp champagne or white wine vinegar



Cook the rice as per packet instructions, but add the turmeric or saffron to the water.

When cooked, drain and set aside.

In a frying or sauté pan, sweat the onions and peppers until soft. Add the curry paste, cumin and cinnamon and stir thoroughly. When soft and mixed together, add the spinach and gently wilt.

Put the cooked chicken into the pan, stir all ingredients together. Leave the flavors to mingle.

Mix together your dressing ingredients and stir vigorously.

Put the cooked rice into the chicken and spinach mixture and stir continuously to reheat all the way through.

Serve with the orange salad and rose water dressing, and the pomegranate seeds sprinkled over the top.