Cauliflower Kuku with Beetroot Borani ~ Chicken Khoresht with Sabzi Polow

4.3/5 from 3 Customers

50 minutes

1 hour 50 minutes

2/5

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£8.67

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Iranian cuisine has a history steeped in herbs and spices, which plays a huge role in making it one of the most celebrated in the world. This meal starts with the Iranian version of a frittata - cauliflower kuku, served with beetroot borani topped with toasted walnuts. Our main features a succulent chicken and orange stew (known as khoresht) subtly spiced with cinnamon, green cardamon and saffron. On the side we’ve got sabzi polow, rice cooked with butter and herbs using a classic technique so that the base - a much fought-over delicacy called ‘tahdeeg’ - becomes crisp while the top steams.

Recipe

50 minutes

1 hour 50 minutes

2/5

Serves

4

Effort

High Effort

Main Ingredient

Chicken

Main Ingredient

Eggs

Dietary

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Fragrant

Meal Taste

Mild

Origin

Popular Style

Middle Eastern

Country

Iran

Borani Blend: wild mint, dill leaf, rose, black pepper
Kuku Blend: chives, parsley, turmeric, black pepper
Yogurt Blend: wild mint, black pepper, garlic, black lime
Pickle Spices: nigella, garlic, tarragon, dill seed, chives, chilli
Rice Blend: parsley, coriander leaf, dill leaf, chives
Khoresht Ground Spices: cinnamon, coriander, cumin, black lime, black pepper, saffron
Khoresht Whole Spices: cinnamon, bay, green cardamon

May contain traces of celery, mustard and sesame
Allergens are listed in CAPITALS

  • 4 chicken legs or large thighs
  • 2 medium onions
  • 2 cloves of garlic
  • 3 medium carrots
  • 1 small cauliflower
  • 300g ready cooked beetroot (not in vinegar)
  • 1 large orange
  • 150g natural yogurt (full fat or Greek is best) or dairy free alternative
  • 30g butter or use oil for a dairy-free alternative
  • 4 eggs (any size)
  • 4 tbsp plain or self-raising flour or gluten free alternative
  • 300g basmati or standard long grain rice (not easy cook)
  • 2 tbsp sugar
  • 30g walnuts
  • 50ml vinegar (white wine or cider vinegar is best)

Product Rating (3):

5/5

Delicious! The recipes are so well conceived and written; these meals are as fun to prepare as they are to eat.

George Waddell View More

Wow- this looks like an incredible feast! Thanks for your lovely feedback and we love the colourful plates, thanks for sharing and happy spicing!

3/5

The cauliflower starter was not particularly spiced and tasted much like a cauliflower omelette. This was marginally improved by the addition of the beetroot borani. The main chicken dish again was lacking flavour, however we enjoyed the pickles which were delicious

Jackie Lankester View More

Thanks for your feedback, the spices used in Persian cooking are quite subtle to enhance the flavours of the other ingredients rather than overpower, so apologies if it didn't seem spiced enough this time! We're happy to hear that you really enjoyed the pickles and if you ever want advice about specific recipes we'll be more than happy to help!

5/5

We thought this was really delicious - all your boxes are good, but I am not always inspired to buy one again. The flavours were subtle and interesting, and I ordered another of these as soon as I could. There is no way I could have put all these spices together - thank you for all your effort.

Rosemary Jeffreys View More

Fantastic- glad you enjoyed this recipe so much and thanks for your lovely feedback!

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