Pan friedpork chop with persian rice
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Pan fried Pork Chop with Persian Rice

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Pan friedpork chop with persian rice

Pan fried Pork Chop with Persian Rice

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4 serves

Ingredients
  

  • 1 1/2 cups basmati rice
  • 1 tsp ground tumeric
  • 1 tsp ground cumin
  • 1 Tbsp olive oil
  • 2 Tbsp pinenuts lightly toasted
  • 8 dried apricots thinly sliced
  • 1/3 cup currants
  • 1/2 cup plain greek yoghurt
  • 1/4 cup fresh mint leaves chopped
  • 1/2 garlic clove crushed

Instructions
 

  • Place the rice, half the turmeric and 2 1/4 cups (560ml) water in a medium saucepan. Bring to the boil. Reduce heat to very low. Cover and simmer for 10 mins or until liquid is absorbed. Set aside, covered, for 2 mins. Transfer to a large bowl.
  • Meanwhile, place chicken in a glass or ceramic dish. Combine oil, cumin and remaining turmeric in a bowl. Drizzle over chicken. Season. Toss to coat. Heat a barbecue grill or chargrill on medium. Cook chicken for 4-5 mins each side or until cooked through.
  • Add currants, apricot, pistachio and pine nuts to the rice. Season. Stir until well combined. Combine yoghurt, mint, garlic and 1 tbs water in a bowl. Season. Divide the rice salad and chicken among serving plates. Serve with the yoghurt mixture.

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