Persian-Style Jeweled Rice with Oven Roasted Chicken

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The rice is indeed time consuming, but the results are worth it! It is especially good for a crowd because the rice makes a lot. I'm making the rice as a Thanksgiving side dish. It has a beautiful presentation and amazing flavor. Follow the directions for a nice crispy finish on the bottom of the rice.

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What a treat this meal was! It was my first time to make persian rice and it worked like a charm! I could have fried it a bit more I think, it was more dry than crisp, but I am sure as I get better it will change. Maybe I can turn up the heat right at the end.
The rice was delightful with the hint of citrus in it. The chicken was moist as can be. I will make this again soon.

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It was great, I didn't have the rose pedals. Still It was so good.

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Yes, it is labor/time intensive, but I was looking for something unusual and different. It turned out light and wonderful. I made only half the rice called for
and it turned out fine. Couldn't find "ground rose petals" so that was a no go,
but the combination of currents/golden raisins was wonderful in the rice. The
chicken was delicate and divine. Make only if you have the time.

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I had to try this recipe after having just returned from the Mediterranean and was looking for a rice pilaf recipe with many of the ingredients that I remembered in rice dishes in Egypt and Turkey. This was very similar to what I had eaten and have no qualms about serving this for a fancy company dinner. But, I would probably soak the basmatti rice first, as has been suggested in other recipes. I cooked it in my rice cooker, which was much easier than cooking it in a pan. I didn't use as much curry (I used about 1/2 tablespoon, rather than a full one and toasted pine nuts with pistachios. Also, I sauteed the celery with scallions (rather than scallions, then added this to the rice, with the cherries and nuts. Really delicious!!