Middle Eastern · Dinner
Sour Rice with Barberries and Almonds
Basmati rice steamed with tart barberries, toasted almonds, and lean chicken breast tossed in lemon and saffron-scented onions. The rice turns golden and fluffy with a crisp bottom crust, its sourness balanced by fried onion sweetness and a light nutty crunch throughout.
$5
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
548Calories
45.2gProtein
13.8gFat
63.4gCarbs
9.8gSugar
4.6gFiber
612mgSodium
75mgChol
2.1gSat Fat
820mgPotassium
58mgCalcium
3.4mgIron
0.4mcgVitamin B12
8.2mgVitamin C
Goes well with
Dry White Wine (Sauvignon Blanc)
local
Doogh (Yogurt-Mint Drink)
international
low-cholesterol
gluten-free
protein-rich
low-chol
Instructions
1
Prep
Rinse rice under cold water until clear, then soak 15 minutes. Cube chicken and soak barberries 10 minutes.
2
Sauté
Heat half the oil over medium heat, cook sliced onion 7 minutes until deep golden and soft.
3
Sear
Add remaining oil and chicken, season with turmeric, salt, and pepper, sear over medium-high heat 7 minutes until opaque and lightly browned.
4
Steam
Layer half the parboiled rice in pot, add chicken-onion mixture and remaining rice, drizzle with saffron water and lemon juice, steam low heat 35 minutes.
5
Plate
Fold in toasted barberries and almonds, mound onto plate, scatter extra barberries and almonds over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 1 cup190g basmati rice, dry
- 4 tbsp36g barberries, dried
- 2 tbsp20g almonds
- 11 onion
- 1/4 tsp1/4 tsp saffron threads
- 2 tbsp30ml olive oil, divided
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp turmeric, ground
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp30ml lemon juice
