Persian chicken with quince and rice

Persian chicken with quince and rice

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  • Preparation:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Bring the stock to the boil in a pan. Add the bay leaf, cardamom, cloves, star anise and saffron. Remove the pan from the heat, cover and leave to infuse for approx. 15 mins.
  2. Step 2

    Heat the oil in a frying pan. Salt the chicken, fry in batches for approx. 4 mins. on each side, set aside.
  3. Step 3

    Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the butter in the same pan. Sauté the onion, garlic, celery and quince for approx. 5 mins. Add the rice, almonds and spices, cook briefly. Pour the flavoured stock into the pan through a sieve, bring to the boil, season with salt, return the chicken pieces to the pan.
  4. Step 4

    Approx. 20 mins. (covered) in the lower half of an oven preheated to 180°C. Remove the lid and bake for a further 10 mins. Remove from the oven, squeeze the lemon wedges over the chicken, garnish with mint. Serve the chicken and rice with yoghurt.