- 300g/11oz basmati rice
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- ½ tsp ground cinnamon
- ½ tsp sumac (available in Middle Eastern supermarkets)
- 50g/2oz unsalted pistachios, roughly chopped
- 20g/¾oz currants
- 4 tbsp flatleaf parsley, roughly chopped
- 1 lemon, juice only
- large pinch saffron, soaked in 2 tbsp water
- salt and freshly ground black pepper
- 50g/2oz butter, melted
- 75g/3oz basmati rice, soaked in water
- 3 tsp baharat spice blend (available in Middle Eastern stores)
- 4 chicken thighs, skinless and boneless, cut into strips
- 1 egg, beaten
- 2 tbsp olive oil
- 3 preserved lemons, rinsed, seeds and pulp removed, finely chopped
- 4 tbsp flatleaf parsley, roughly chopped
- 2 tbsp mint, roughly chopped
- ½ cucumber, seeded and roughly chopped
- ½ lemon, juice only
- 2 tbsp extra virgin olive oil
- For the crusted rice, bring a large pan of salted water to the boil. Add the rice and cook for four minutes. Drain the rice and refresh in cold water.
- Meanwhile, heat a frying pan until hot, add the oil, onion and garlic and fry for 2-3 minutes.
- Add the cinnamon, sumac, pistachios, currants and parsley and mix well.
- Place the melted butter into a pan with a lid and sprinkle over enough semi-cooked rice to cover the bottom. Add the onion mixture to the remaining rice and stir to combine.
- Add the saffron and its soaking water, the lemon juice, and season well with salt and freshly ground black pepper. Mix well.
- Add the rice mixture to the pan with the butter and rice, piling it up slightly towards the centre. Cover with a damp tea towel, and seal with the pan lid.
- Place the pan over a very low heat and cook for 25-30 minutes, or until the rice is tender and a golden-brown crust has formed on the bottom of the rice. Take care to keep the heat very low as the rice will burn very easily.
- For the chicken, place the rice into a frying pan and place over a medium heat. Cook for 1-2 minutes, until just beginning to turn golden-brown.
- Transfer the rice to a pestle and mortar and add the baharat spices. Crush to a powder.
- Season the chicken thighs with salt and freshly ground black pepper, then dip into the beaten egg to coat completely. Dip the egg-coated chicken into the spice and rice mixture to coat completely.
- Heat a frying pan until hot, then add the olive oil and chicken. Cook on both sides for 4-5 minutes, until golden-brown all over and cooked through. The juices will run clear when the chicken is pierced in the thickest part with a skewer.
- For the salad, place all the salad ingredients into a bowl and mix together well.
- To serve, place a plate over the top of the crusted rice pan and invert to tip the rice out. The crusted base should come with the rice.
- Spoon equal portions of the crusted rice onto each plate, making sure there are a few crisp crusty pieces over the top of each. Top each with equal portions of the chicken and serve with a spoonful of salad alongside.