| | Persian rice baked with chicken, kumara and broccolini
Persian rice baked with chicken, kumara and broccolini
Persian rice baked with chicken, kumara and broccolini 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180C. Heat the oil in a large casserole pan over high heat. Add half the chicken; cook, turning, for 5 minutes or until brown all over. Transfer to a bowl. Repeat with remaining chicken.
  2. Add the onion and ginger; cook, stirring, for 5 minutes or until onion softens. Add the cumin, paprika, cardamom, cinnamon and saffron; cook, stirring, for 1 minute or until fragrant. Return the chicken with the Sunrice low GI white rice and kumara and stir to combine. Pour over chicken stock and add pomegranate; stir to combine. Bring to the boil. Remove from heat.
  3. Bake, covered, in preheated oven for 30 minutes or until liquid is absorbed and rice is tender. Arrange broccolini over rice. Bake, covered, for 5 minutes or until broccolini is tender. Set aside for 5 minutes to rest.
  4. Use a fork to lightly fluff the rice. Sprinkle with pistachios and mint leaves. Serve immediately with yoghurt and lemon wedges, if desired.
Time for preparing:
40 min.


  • 1 tbs olive oil
  • 6 (about 600g) chicken thigh fillets, cut into 2cm pieces
  • 1 brown onion, finely chopped
  • 2 tsp finely grated fresh ginger
  • 1 tsp cumin seeds
  • 1 tsp sweet paprika
  • 2 green cardamom pods, crushed
  • 1 cinnamon stick
  • 1 tsp saffron threads
  • 1 1/2 cups (300g) SunRice low GI white rice
  • 1 kumara, peeled, cut into 2cm pieces
  • 2 1/4 cups (560ml) Massel chicken style liquid stock
  • 1 tbs pomegranate molasses
  • 1 bunch broccolini, cut into 5cm pieces
  • 1/2 cup (70g) toasted pistachios, coarsely chopped
  • 1/2 cup small mint leaves
  • Tamar Valley Greek Style Yoghurt, to serve
  • Lemon wedges, to serve
  • Pomegranate molasses, to serve