
We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more
Prep Time
20 min
Cuisine
Middle Eastern
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 529 kJ 125 kcal |
2138 kJ 504 kcal |
Fat of which saturates |
1.4 g 0.6 g |
5.5 g 2.5 g |
Carbohydrate of which sugars |
19.5 g 4.6 g |
78.6 g 18.7 g |
Fibre | 0.8 g | 3.1 g |
Protein | 9.6 g | 38.7 g |
Salt | 0.64 g | 2.6 g |
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.
Boil a kettle
Peel and finely dice the brown onion[s]
Crush the cardamom pods open by squashing them with a knife
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
Meanwhile, dissolve the chicken stock cube[s] in 300ml [600ml] boiled water then add the saffron – this is your saffron chicken stock
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
Stir the basmati rice 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
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
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
Serve the saffron chicken pilaf (discard the cardamom pods!) with a dollop of garlic yoghurt
Enjoy!