
Christmas Persian Orange Glazed Chicken and Festive Persian Rice
Updated: Jun 6, 2021
Orange blossom, barberries, pistachios, saffron and the like are jewels in the crown of any Persian table, adorning the dishes with flavour and aroma.
I've used these spices for this festive season to capture the allure, magic and comfort that Christmas is known for.
If you've made my chicken orange stew you'll notice that this is an alternative non sweet version that is slightly drier. The rice is packed full of nuts for crunch, delightfully wrapped in a sea of silk road spices of cinnamon, cardamom and the unforgettable orange blossom.
Tuck yourselves in and be taken away on a mystical journey to Persia, where these spices will take you to a tantalising culinary journey that you won't want to come back from.
Ingredients
For the orange chicken
1kg chicken
4 oranges (medium size) juiced
1/4 tsp cinnamon
1/4 tsp saffron
1 tsp salt
1/4 tsp pepper
For the spiced rice
3 cups rice
1 tbsp oil
1 tsp salt
2 tbsp orange blossom petals
Note: If you don't have orange blossom petals you can use the peel of 4 oranges
1 1/2 cup water
1/4 cup pistachio either slivers or chopped
1/4 cup almond either slivers or chopped
1/4 tsp cinnamon
1/4 tsp cardamom
pinch of cloves
pinch of nutmeg
1/4 tsp saffron
1/4 cup barberries
1 medium onion
For the garnish
1tbsp mixed pistachio and almonds
1tsp rose petals (optional)
1 tsp orange peel / orange blossom (optional)
Method
Step 1
Add the chicken to a large pot
Add the fresh orange juice
Add the cinnamon, saffron, salt and pepper and give it a good mix
Allow the chicken to marinate for an hour to absorb the orange and spices added to it
Step 2
Place the marinated chicken pieces (still with the juice and spices) into the oven at 200 degrees or gas mark 6, for 1 hour
After 30 minutes turn the chicken pieces so that it does not burn
Allow the chicken to cook through and the juices to reduce
Step 3
For the spiced rice
Wash the rice in a large pot and fill half of the it with water
Add salt and oil to the water and give it a stir to dissolve the salt
Place the pot over high heat
Allow the water to boil until the rice becomes par boiled
Remove from the heat
Drain the water from the rice
Chop the onion into slivers and fry till golden brown
Place the rice in a large bowl and add the spices, nuts, barberries (washed), fried onions and orange blossom or orange peel (see step 4)
Gently mix and set aside
Step 4
If you are using orange peel carry out the following:
Take the peel of the 4 oranges you used
Add the orange peel to a saucepan
Add 1 1/2 cup of water to the orange peel
Place over high heat and allow to boil, this process is to remove the bitterness from the peel
Boil for 5 minutes
Remove from the heat
Remove all the water from the peel, usually best to use a flour sieve or a small tea strainer
Add to the rice
Step 5
In a large pot add the oil
Note: At this stage you can also add slices of potato at the bottom of your pot before you add the rice on top.
Add the rice
Cover the top of your pot and allow the rice to steam for 30 to 45 minutes over low heat
Step 6
For the garnish
Sprinkle with rose petals and extra pistachio and almond slivers and any left over orange peel or orange blossom

Enjoy this beautiful dish on this festive occasion. Noosh-e-Jaan :)