Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 250 grams of long-grain Basmati rice thoroughly, then soak it in 500 milliliters of cold water for 20 minutes before draining.

2. 2

   Gently toast 30 grams of pine nuts in a dry pan over medium heat for 2-3 minutes until golden, then set them aside.

3. 3

   Heat 15 milliliters of extra virgin olive oil in a large skillet or wok over medium-high heat and stir-fry 500 grams of boneless, skinless chicken breast pieces with 5 grams of fine sea salt, 2 grams of fresh cracked black pepper, 5 grams of ground cumin, 5 grams of ground coriander, and 2 grams of ground cinnamon until browned and cooked through, about 5-7 minutes, then remove the chicken and set it aside.

4. 4

   Add another 15 milliliters of extra virgin olive oil to the same skillet, then add 1 thinly sliced medium yellow onion and stir-fry for 3-4 minutes until softened before adding 1 large red bell pepper and 1 medium zucchini, both julienned, and continue to stir-fry for 5 minutes until vegetables are crisp-tender.

5. 5

   Stir in 3 minced garlic cloves into the vegetables for 1 minute until fragrant, then return the cooked chicken to the skillet along with the bloomed 0.2 grams of saffron threads in 60 milliliters of hot water, 15 milliliters of fresh lemon juice, and mix well to combine everything.

6. 6

   In a separate pot, cook the soaked and drained 250 grams of Basmati rice with 600 milliliters of water and a pinch of salt until the water is absorbed and the rice is tender, then gently fold the cooked chicken and vegetable mixture into the saffron rice.

7. 7

   Transfer the saffron-infused Lebanese chicken stir-fry with jeweled rice to a serving platter and garnish generously with 15 grams of freshly chopped parsley and the toasted 30 grams of pine nuts.