Serves 6
3 chicken breasts cut into ½ inch cubes
Sea salt
Freshly ground pepper
1/3 cup plus 2 tbsp canola oil
½ cup blanched almonds
2 cups extra long grain white rice, soaked in warm lightly salted water for 20 minutes
4 tbsp butter
¼ tsp saffron threads, soaked in 1/3 cup of warm water
4 cups chicken broth
3-5 tbsp chopped fresh dill
3-5 tbsp lemon juice (or to taste)
½ cup raisons (optional, more to taste)
Season chicken with salt and pepper and brown in a skillet.
In another skillet, heat oil and add blanched almonds and fry 3-5 minutes until light brown. Remove and drain excess oil.
Drain rice.
In large skillet, heat butter and sauté the rice for a few minutes, stir in soaked saffron with soaking water and the chicken broth. Mix well, season with salt and pepper to taste.
Add chicken to mixture, bring to a boil, reduce heat, cover and simmer for 20 minutes until liquid is absorbed and holes appear on surface. Add almonds, dill and lemon juice and raisins.