4 Serves
85 Mins
Marinate the chicken breast with turmeric, salt, and pepper in a mixing bowl for at least 20 minutes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
VenezuelanVitamin E
2 mg / 15 mgVitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
28 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
258 mg / 1,250 mgPotassium
266 mg / 4,700 mgSodium
1197 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
5 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Heat vegetable oil in a frying pan over medium heat and sear the chicken until golden brown and cooked through.
In a large pot, parboil the basmati rice until al dente, then drain using a colander.
Layer the cooked chicken and parboiled rice in a pot, drizzling with saffron water and a little extra oil, then cover with a lid and steam on low heat to create a crispy bottom layer.
37
g89
g32
g.jpg&w=3840&q=75)
Persian.jpg&w=3840&q=75)