Persian Barberry Rice with Saffron Chicken

Pour 20 g hot water over 1 pinch saffron threads in a small bowl and let steep for 10 minutes. Mix half of the saffron liquid with 150 g plain yogurt and 1 tsp salt in a bowl, add 600 g chicken breast fillet, turn to coat and let marinate.

Place 1200 g water and 1 tsp salt into the mixing bowl. Weigh 300 g basmati rice into the simmering basket, rinse and insert the simmering basket into the mixing bowl. Arrange the marinated chicken strips side by side in the greased Varoma dish, set the Varoma into position, cover and 22 min./Varoma/speed 4 steam.

Remove the Varoma and simmering basket. Drain the rice and keep the chicken warm. Empty and wipe dry the mixing bowl.

Place 40 g butter, 40 g barberries and 1 tsp ground cinnamon into the mixing bowl and 3 min./100°C/speed 1 cook.

Add the remaining saffron water to the mixing bowl and 20 sec./speed 1/Reverse mix.

Add the cooked basmati rice to the mixing bowl and 30 sec./speed 1/Reverse fold in.

Arrange the barberry rice with the saffron chicken on plates, garnish with 40 g pistachio kernels and 2 tbsp chopped parsley, and serve immediately.