Saffron-Chicken Rice Timbal with Pistachio-Pomegranate Topping

Saffron-Chicken Rice Timbal with Pistachio-Pomegranate Topping
  • Total Time: 165
  • Servings: 6

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About this Recipe


1/2 cup (125 mL) Plain yogurt
1/2 Onion, minced
1/4 tsp (1 mL) Turmeric
1/2 tsp (2 mL) Saffron, steeped in 1 tbsp (15 mL) hot water Salt and pepper
2 tsp (10 mL) Lemon juice
2 Mina™ Boneless Skinless Chicken Breasts, cut into bite-size pieces
1/2 cup (125 mL) Water
4 cups (1 L) Chicken broth
2 cups (500 mL) Basmati rice
2 tsp (10 mL) Salt
1 cup (250 mL) Yogurt
2 Eggs
1 Egg yolk
1/2 tsp (2 mL) Saffron, steeped in 1 tbsp (15 mL) hot water
Salt and pepper to taste
1/2 cup (125 mL) Barberries or dried cranberries
2 (10 mL) Butter
1/4 cup (60 mL) Golden raisins
1/4 cup (60 mL) Shelled pistachios, toasted
1/4 cup (60 mL) Pomegranate seeds
Chopped fresh parsley


COMBINE ½ cup (125 mL) yogurt, onion, turmeric, steeped saffron and water, salt, pepper and lemon juice in a shallow bowl. Add chicken and stir to combine. Cover and place in refrigerator for at least 30 minutes or up to 4 hours to marinade.

BRING chicken broth to a boil in a medium pot. Stir in rice and salt. Reduce heat to low, cover and simmer for 13-15 minutes or until all the water has evaporated. Remove from the heat and let stand, covered for 5 minutes. Fluff with a fork. Spread rice on a baking sheet and allow it to cool completely.

PLACE chicken with the marinade in a medium saucepan along with ½ cup (125 mL) water. Bring to a boil. Reduce heat and simmer, allowing chicken to poach for 10-12 minutes or until cooked through. Set aside.

MIX together 1 cup (250 mL) yogurt, eggs, egg yolk and steeped saffron and water in a large bowl. Gently fold in the rice.

PREHEAT oven to 350˚F (180˚C).

GREASE, using butter, a 10” (2 L) round, (preferably clear ovenproof glass), casserole dish that has a lid/cover. Spoon 2 cups (500 mL) rice mixture into prepared casserole and gently press into the dish, covering the bottom and all the way up the sides. Add half the chicken mixture. Cover chicken with half the remaining rice. Repeat with remaining chicken and a final layer of rice. Using your hands, gently press the top layer to compact. Drizzle with any remaining poaching liquid from the chicken.

TIGHTLY cover casserole with a buttered piece of tin foil and the lid. Bake in preheated oven for 2 hours or until a nice crust develops on the bottom layer of rice in the casserole.

SOAK barberries in water for 15 minutes. Drain well and dry on paper towel. Heat butter in a small skillet over medium heat. Add berries and sauté for 2-3 minutes. Set aside.

REMOVE casserole from the oven and let stand for 5 minutes. Place covered casserole in a sink or large roasting pan filled with cold water to just below the top of the casserole for 5 minutes. Remove from the water, uncover and invert onto a serving platter. Garnish with berries, raisins, pistachios and pomegranate seeds. Sprinkle with chopped parsley.


Substitute almonds for pistachios.

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