Saffron Rice with Chicken Breast and Rose Petals

Boil the chicken stock with the water. Add long grain rice and saffron and swell covered for about 20 minutes. Steam briefly while stirring.

Pluck the rose petals, rinse carefully and drain on kitchen roll.

Season the chicken with salt, pepper and allspice. Heat the oil and roast the chicken in it over medium heat for about 10 to 15 min.

Stir the pistachios into the long grain rice. Season with salt and honey.

Remove the meat from the frying pan and keep warm. Extinguish the meat juices with the water and sherry and bring to a boil. Bind, bring to a boil one more time and season. Slice the meat, bring to the table with the long grain rice, rose petals and sauce.

Barbara Furthmüller

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