What I Ate: Easter Edition

For my Easter Sunday Lunch, I chose the following menu: Persian Rice, tender roasted lamb, roasted potatoes and kale (cook with garlic and olive oil).

I have decided to share with you my recipe of Persian Rice (as it seems to be a favourite among family and friends). I sincerely hope you can enjoy this gastronomic wonder. I guarantee it’s delicious! Bon appétit!!!

Persian Rice


  • 1 small whole chicken (1.3 kg)
  • 3 cups (250ml) of long-grain rice
  • 200g of smoked bacon
  • 6 cloves of garlic (minced)
  • 2 knorr cubes
  • 1 onion (finely cut)
  • Olive oil
  • Wine (red)
  • Juice of 1 lemon
  • Salt and pepper
  • 200g of pine nuts
  • 200g of sultanas (preferably white)
  • 100g of prunes
  • Oriental spices of your choice

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Preparation Mode:

  1. Cut your chicken into 4 pieces, remove the skin and transfer it to a large container. Add to the chicken 3 minced garlics, salt, pepper, the chosen spices, 1 knorr cube (thinly sliced), wine, olive oil and the juice of a small lemon. Mix the chicken with the listed ingredients until you have a uniform marinate. Leave it to soak up the flavours overnight.
  2. Heat a drizzle of olive oil in a large pan. As soon as the oil is hot, place in the chicken and let it fry until golden. Reduce the heat and let the chicken sweat. Add in half an onion. When the onion is transparent, pour in the liquid from the overnight marinate and add in a bit of water. Let it cook for 15 minutes in a medium heat. When the chicken it thoroughly cooked, remove it from the pan and store it in a container.
  3. Pour the broth left over from the chicken into a cup with the same measurements as the rice. Add the broth as well as the remaining water (enough to make 3 cups of rice) to a pan. Slice (thinly) a knorr cube and sprinkle it on the boiling broth. Add in the 3 cups of rice and cook it until it’s perfectly cooked (make sure not to overcook it. We want the texture of the rice to be light, not fluffy and stuck together). Remove it from the heat when cooked.
  4. Shred the previously cooked chicken, into rough chunks, and throw away the bones. Grab a large pan, drizzle some olive oil and let it warm up slightly (make sure it’s not too hot, so it doesn’t burn the following ingredients). Pour in the bacon and stir it lightly. Reduce the heat and add in the remaining 3 cloves of garlic (minced), and half a thinly cut onion. Stir everything thoroughly and let it cook for a couple of minutes. Add to the mixture the pine nuts and toast them lightly until they’re crunchy (be careful not to burn the garlic, bacon and onion in the process). Mix in the chicken, reduce the heat to minimum and keep on stirring with a kitchen fork (usually used for meat). When the chicken absorbs the aromas of the bacon, garlic and onion, add in the sultanas and keep stirring. Finally add in the rice and mix everything together very carefully, so the rice doesn’t overcook and sticks together. As soon as everything is mixed, pour in the prunes and stir everything for the last time. Remove it from the heat and let it rest for about 10 minutes for the rice to absorb the different flavours.


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