Chicken stuffed with rice

Ingredients for people 4

• 120 g of bosmati rice
• 2 small size chickens or eviscerated cockerels, washed and dried
• Salt
• Pepper
• ½ cup of oil or clarified butter
• 2 finely sliced ​​onions
• 4 peeled and crushed garlic cloves
• ½ tablespoon of mixed Iranian spices (advieh)
• 1 cup of broth or water
• ¼ cup of barberry berries (zereshk)
• 4 of squat of unsalted skinned almonds
• ½ cup of sultanas
• 2 tablespoons of lemon juice.
• ¼ teaspoon of powdered saffron pistils dissolved in 1 tablespoon of hot water.

Preparation

Wash the chickens from which you have removed the entrails in cold water, dry them well and rub them completely with the salt. Heat 3 tablespoons of oil in a pan over medium heat, add the onions and garlic and fry for 15 'until golden. Add the rice, the Iranian spice mix, salt and pepper. Incorporate the broth, cover and simmer for 10 'over low heat with the lid on. Add the barberry berries, almonds, raisins, lemon juice and saffron. Stir and remove from heat. Preheat the oven to 200 ° C. Fill the cockerels with the almost cooked rice filling and sew them up with kitchen thread. Arrange them in an ovenproof dish, brush them with oil or melted butter and cover with aluminum foil. Roast them for about 1 hour and serve.
Variations:
With the same filling you can make large chicken breast rolls, using a large slice of well-beaten chicken breast, which you then roll over and close with kitchen wire or toothpicks.