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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. sauté the chicken in 2 T of butter, turning over and sprinkling with salt till browned but still juicy inside. | 2. Cut each slice into about 6 pieces. | 3. wash the rice in warm water and rinse in colander under the cold tap. | 4. Soak the sour cherries, cranberries and barberries in water for 15 minutes. | 5. Throw the drained rice in plenty of boiling salted water in a large pan and boil for about 10 minutes until partly cooked and still a little firm, then drain. | 6. Heat 2 T butter in bottom of the pan and stir in the saffron. | 7. Spread alternate layers of rice, chicken pieces and the rest of the ingredients, ending with rice and sprinkling lightly with salt. | 8. Add the remaining butter or oil over the top at the end. | 9. Put the lid on and steam on the lowest heat for about 20-30 minutes or until the rice is tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2		boneless skinless	1560.3596	0.0	189.1482	83.9147
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
salt				-	-	-	-
basmati rice	2	cups		-	-	-	-
cherry	1/3	cup	sour pitted	25.8333	6.292999999999999	0.5167	0.155
cranberry	1/3	cup	dried	16.8667	4.388999999999999	0.1687	0.0477
barberry	1/3	cup		-	-	-	-
saffron	1/4	teaspoon		0.5425	0.1144	0.02	0.0102
orange peel	1/4	cup	chopped cut candied	23.28	6.0	0.36	0.048
almond	1/2	cup	split blanched	963.56	0.0	0.0	109.0
pistachio	1/3	cup	chopped	229.6	11.1397	8.2656	18.5812

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.