Persian-Inspired Chicken and Jeweled Rice
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Persian-Inspired Chicken and Jeweled Rice

Persian-Inspired Chicken and Jeweled Rice

with Cucumber-Yogurt Drizzle

Inspired by the labour-intensive dish chicken biryani, this dish has all the warm spices with the same savoury and sweet notes. Topped with spiced chicken and a drizzle of yogurt sauce, it's ready in a fraction of the time.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

¾ cup

Basmati Rice

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

1 unit(s)


3 tbsp

Yogurt Sauce

(Contains Milk)

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

¾ tsp

Cumin-Turmeric Spice Blend

28 g

Sultana Raisins

7 g


Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories730 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate84 g
Sugar14 g
Dietary Fiber6 g
Protein38 g
Cholesterol150 mg
Sodium560 mg
Trans Fat0.4 g
Potassium950 mg
Calcium125 mg
Iron5.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel


Cook rice

Before starting, wash and dry all produce. Heat a medium pot over medium heat. When the pot is hot, add 1 tbsp (2 tbsp) butter, then rice and half the Cumin-Turmeric Spice Blend (use all for 4 ppl). Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups (2 1/2 cups) water, 1/8 tsp (1/4 tsp) salt and raisins. Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.


Meanwhile, cut zucchini into 1/2-inch pieces.Roughly chop parsley.

Prep and cook chicken

Pat chicken dry with paper towels. Season all over with Shawarma Spice Blend, salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, flipping halfway, until cooked through, 3-4 min.** Transfer to a plate, cover to keep warm.

Cook zucchini

Reheat the same pan (from step 3) over medium heat. When the pan is hot, add zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper. Remove pan from heat.

Finish rice

When rice is finished cooking, fluff with a fork. Set aside 2 tbsp (4 tbsp) crispy shallots. Add zucchini, remaining crispy shallots and half the parsley to the pot, then stir to combine. Season with pepper, to taste.

Finish and serve

Thinly slice chicken.Divide jewelled rice between plates. Top with chicken.Sprinkle with remaining parsley and reserved crispy shallots, then drizzle yogurt sauce over top.

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