Pakistani
Pakistani Chicken Karahi
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Persian Jewelled Rice
Fragrant saffron rice studded with barberries, nuts and orange zest — a glittering centrepiece for any feast.
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20 minPrep🔥
40 minCook🍽️
5Serves📊
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Ingredients
- 2 cups basmati rice, soaked
- Pinch of saffron in warm water
- 2 tbsp dried barberries (or cranberries)
- Zest of 1 orange
- 50g slivered almonds and pistachios
- 2 tbsp sugar
- 3 tbsp butter
- Salt
Instructions
- Parboil the rice in salted water for 6 minutes; drain.
- Layer the rice in a buttered pot and steam on low for 30 minutes to form a crust.
- Soak the barberries briefly, then warm with sugar and a little butter.
- Toast the nuts; soften the orange zest in a little sugar syrup.
- Fluff the rice, drizzle with saffron water, and top with barberries, nuts and zest.
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Tara’s tips
- The crispy bottom (tahdig) is the most prized part — don't rush it.
- Barberries add a lovely tart pop against the sweet rice.
Serving suggestions
- A stunning centrepiece for celebrations.
Storage & reheating
Keeps 3 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
No barberries?
Dried cranberries chopped small are a good stand-in.
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