Persian Style One Pot Saffron Rice

with Quorn

 

Serves: 4

Preparation:  20 minutes

Cooking Time: 20 minutes

 

 

Courtesy of John Gregory Smith - Facebook 1.11.25

 

This is the ultimate one pot chicken rice recipe that’s so easy to make. You marinade the chicken in a bunch of Persian inspired flavours and then cook them off with rice until everything is beautifully tender and fluffy. It’s a very quick and easy dinner to make in the week.

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Baharat is a fragrant, all-purpose Middle Eastern spice blend meaning "spices" in Arabic, typically combining warm spices like black pepper, coriander, cumin, cinnamon, cloves, cardamom, nutmeg, and paprika for a sweet, smoky depth in dishes from kebabs and stews to rice and vegetables. While regional variations exist, it's a versatile seasoning adding aroma and flavor to many savory recipes, similar to garam masala in Indian cooking. 

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I have made this recipe both with chicken and also using chicken style

quorn pieces - which were a huge success and I can see would work equally well with

tofu as another vegetarian option.

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Ingredients:

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300g quorn pieces, or pack of tofu (cut into one inch cubes)

1 ½ teaspoon  cumin

1 ½ teaspoon  baharat 

¾ teaspoon  turmeric 

4 cloves garlic, crushed

1 tablespoon  pomegranate molasses

3 tablespoons olive oil

1 onion, finely chopped

3 cardamon pops, lightly crushed (hulls discarded)

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For the Basmati Rice

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250g basmati rice – washed 

450ml chicken stock 

Quarter cup of barberries

2 pinches of saffron

A handful of coriander leaves

Seeds from two pomegranates 

Salt and pepper 

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Garnish with lightly toasted flaked almonds (optional)

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To Serve:

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Toasted Flatbread

Home-made Hummus, whipped until creamy

Light Roasted Tahini

Toasted, chopped walnuts

Sumac

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Method

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1. Cut a disc off the top of the pomegranate, and cut down five sides where you can see the pith is divided into sections and pull apart like a star.  Over a large bowl, gently tease out the seeds, there is little wastage this way and the quickest method - then set aside.
    

2. Put a generous handful, or two, of flaked almonds into a flat baking pan and put into a pre-heated oven at 200C for five to seven minutes (always use a timer) they should be a light golden brown - you will need to check them frequently so they don't burn - set aside.
    

3. Chop up some fresh coriander, and set aside.
    

4. Chuck the quorn or tofu cubes into a mixing bowl and add 1 tsp ground cumin, 1 tsp Baharat, ½ tsp turmeric, 2 cloves garlic, pomegranate molasses and plenty of salt and pepper. Mix well. 
    

5. Heat 2 tbsp of the oil in a large non-stick frying pan over a high heat and seal the chicken for 3-4 minutes a side. Remove from the pan and set to one side. 
    

6. Heat the remaining oil in the pan over a medium heat and add the onion and cook, stirring occasionally, for 4-5 minutes until soft.
    

7. Add the garlic and cardamon and cook, stirring occasionally, for 30 seconds until fragrant.
    

8. Add the remaining ½ tsp ground cumin, ½ tsp Baharat, ¼ tsp turmeric and plenty of salt and pepper. Mix well.
    

9. Tip in the washed rice into the pan and stir together. Pour in the stock, barberries and saffron and mix well. Bring to the boil.
    

10. Return the quorn or tofu to the pan and all the resting juices. Cover and bubble rapidly for 6-8 minutes until the liquid has gone. Reduce the heat to low and cook for 18-20 minutes until the chicken is cooked through and the rice super fluffy.
     

11. Serve immediately with some coriander leaves and pomegranate seeds.  Sprinkle with toasted flaked almonds for extra crunch and flavour.
     

12. Accompanied by a side of home-made hummus, topped with toasted, chopped walnuts and sprinkled with sumac, together with a hot baked flat bread or pitta bread, toasted.