1 lb Rice, long grain; 2 cups
-450 g 2 tb Vegetable oil
3 ea Scallions; spring onions
1 ea Onion; finely chopped
2 oz Dried apricots;50 g, chopped
2 oz Pistachio nuts;shelled 50 g
2 oz Pine kernels; pine nuts 50 g
1 ts Cinnamon, ground;up to 2 tsp
1 ea Chicken; 3 lb/1.4 kg
-skinned, boned & cut in -strips Sea salt & black pepper 1 ts Rose water
1 ts Rose petals; heaped, highly
-scented 1 ts Marigold petals; heaped *
*Make certain you use a pot marigold (Calendula) rather than an African marigold (Tagetes) Cook the rice in boiling, salted water for 15-20 minutes, or until just tender; it should still be a little chewy. Heat 1 tbsp oil in a frying pan, put in the onions and fry quickly for 2 minutes. Add the apricots, pistachios, pine kernels, sprinkling them with cinnamon as they cook. Using a slotted spoon, remove the mixture from the pan and stir into the rice. Cover and keep warm. Heat the remaining oil, put in the chicken strips and fry quickly, sprinkling with a little more cinnamon. Do not overcook the chicken, which should be tender and juicy. Mix the cooked chicken into the rice, season if necessary and spread the mixture in a wide shallow dish. Sprinkle with rose water and decorate with the rose and marigold petals. Serve at once.