Ingredients

• 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

Directions

• 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.