I’ve had a jar of Tesco Persian Jewelled Rice Paste in my cupboard for a while. Having a little time today I decided to go ahead and use it.
I took some onion, pepper, courgette and mushrooms and sauted them off in a frying pan with a little butter and oil.
I then added the Jewelled Rice Paste and cooked it off for a couple of minutes. I then added 200g of basmati rice and 400ml of boiling water.
Placed a lid on the frying pan and let the rice simmer for 15-20 minutes until the rice had absorbed the liquid and was tender.
With spices and citrus flavours, it was really very nice. It was quite dry so you might need some sauce or chutney to go with it. According to the jar it recommended having chicken in the dish, I didn’t I went with vegetables instead.
It’s not “cheap” at £1.99, but the thing is with a dish like this, that you have basically cooked yourself, it does taste a lot fresher than reheating a chilled ready meal from the fridge. I think in the future I might have a go at making my own version of the paste using the ingredients as a guide.
Orange Juice From Concentrate (26%),Carrot (25%) ,Sultanas (10%) (Sultanas, Sunflower Oil) ,Lemon Juice From Concentrate (7%) ,Onion Purée ,Orange Zest (5%) ,Butter ,Vegetable Oil ,Sugar ,Cinnamon Powder ,Cornflour ,Sea Salt ,Roasted Cumin Seed ,Black Pepper ,Ground Cardamom ,Ground Saffron.
Overall I found it an easy dish to make and it was really nice to eat.
This is a recipe that I cooked tonight, which is a variation on my lemon chicken recipe.
For this recipe I took some organic chicken thighs and legs and made some cuts in them with a sharp knife, so that they would both asorb more of the marinade and cook quicker. I had seven portions of chicken.
I placed in a bowl the zest and juice of two lemons and one lime. Though I did take a few slices of the lemon and lime before I extracted the juice to use as a garnish.
I added some fresh herbs, parsley and basil, as well as ground black pepper and a good splash of olive oil.
I then placed the chicken in the bowl and mixed well.
I left the chicken for about ten minutes.
The chicken was then placed on a grill pan and put under the grill – I used the top of a very hot oven in order to achieve the same effect.
Turn and baste as and when needed.
I served mine with new potatoes, coleslaw, a green salad and fresh bread.