Your cart is empty
Your shopping cart is empty, click below to continue shopping.Continue Shopping
This delicious Middle Eastern mix or ‘stuffing’ is loosely based around a Persian polow, a regal rice dish typically served at celebrations.
Laced with butter and saffron, it is fragrant and full of fruit and nuts and may be used as a stuffing for turkey, chicken, lamb or even fish and vegetables or simply served as a side dish.
Note: Pomegranate molasses may also be used as a glaze.
Soak barberries in cold water for 20 minutes and place saffron in warm chicken stock and set aside.
Cook rice until al dente, drain and reserve.
Soften onion and garlic in olive oil and butter and add rice, carrot, cinnamon stick, chicken stock and saffron and cook gently until stock is absorbed.
Remove from heat and stir in orange zest and juice, orange blossom water and pomegranate molasses. Season to taste.
Add chopped pistachios, slivered almonds, diced apple and soaked barberries.
Set aside to cool.
15m prep | 1.25h cook
Most of us remember the first time we tasted preserved lemon. Perhaps there were y... Read more
1h prep | 3-5h cook
Barbecues are synonymous with warmer months, but there are some solid arguments for... Read more
Turkey, cranberries, roast potatoes, gravy…. it just doesn’t feel like Christmas wi... Read more
Whatever the weather outside, this dish is sure to bring sunshine to your kitchen. The key ingredient is our sunny Yellow Cher...