This sunny-hued pilaf is spiced with saffron, cardamom and turmeric and finished with sweet sultanas and a dollop of garlicky yoghurt. Fresh spinach is folded through just before serving for colour and taste. So easy, so deliciously satisfying... and 3 of your 5-a-day! (Gluten-free, suitable for coeliacs).
Prep Time
20 min
Cuisine
Middle Eastern
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Peel and finely dice the brown onion[s]
Crush the cardamom pods open by squashing them with a knife
2
Heat a large, wide-based pan (preferably non-stick) with a lid with a large knob of butter over a medium-low heat
Once hot, add the diced onion, crushed cardamom pods and ground turmeric with a generous pinch of salt and cook for 3-4 min or until the onion is starting to soften
3
Meanwhile, dissolve the chicken stock cube[s] in 300ml [600ml]boiled water then add the saffron – this is your saffron chicken stock
4
Increase the heat to medium and add the diced chicken breast
Season with a generous pinch of both salt and pepper and cook for 2 min
5
Stir the basmatirice and sultanas into the pan
Add the saffron chicken stock to the pan, reduce the heat to low and cook, covered, for 15 min or until the water has absorbed and the rice is cooked
6
Meanwhile, peel and finely chop (or grate) the garlic
Combine the chopped garlic and natural yoghurt in a small bowl with a pinch of salt – this is your garlic yoghurt
Top, tail, peel and grate the carrot[s]
Wash, then chop the baby spinach roughly
7
Once the rice is cooked, stir the chopped spinach through until it's wilted from the heat
Once wilted, remove the pan from the heat and stir through the grated carrot – this is your saffron chicken pilaf
8
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