Palomar Chicken with Olives & Tomato Sauce and Saffron Chelow

London’s restaurant scene has a way of pulling you back, and among its most compelling draws is a lively Soho spot celebrating the bold, colourful flavours of modern Jerusalem. There, dishes are built for sharing — food that feels like a joyful feast rather than a simple meal.

When a national newspaper featured the restaurant’s now-famous chicken baked with olives and a rich tomato sauce, it seemed the perfect moment to recreate it at home. The recipe draws on the wider Jerusalem culinary tradition, blending North African spice, Mediterranean produce and Middle Eastern warmth in one comforting dish.

Cookbooks have long been a window into this world of flavours. Yotam Ottolenghi and Sami Tamimi’s Jerusalem was among the first to draw me deeper into this cuisine, and it remains a touchstone in my kitchen. But recreating a restaurant dish at home feels extra special — a chance to bring a little of that Soho energy to the dinner table.

No meal like this would be complete without rice — not just any rice, but a fragrant saffron chelow. Golden, buttery and lightly perfumed, it is the perfect partner to that glossy tomato and olive sauce. Together, the chicken and rice make a table centrepiece that feels both comforting and celebratory, a dish you can serve to friends and family with pride.

What I love most about this pairing is its balance: the deep savoury flavours of the chicken and olives against the subtle floral lift of saffron. It is cooking that tells a story of place and tradition, yet it feels utterly at home on a weeknight table too.

Chicken with Olives and Tomatoes

Prep: 1 hour | Cook: 1 hour | Serves: 4

Ingredients:

4 chicken quarters (breast and wing) 2 tbsp baharat spice mix 3 tbsp ras el hanout spice mix 2 tbsp olive oil 3 tbsp lemon juice 1 tbsp rose water 250g pitted olives 2 onions, finely diced 1 tsp Aleppo or pul biber chilli flakes 8 garlic cloves 750ml chicken stock 2 x 400g tins chopped tomatoes 1 tsp date syrup A large handful parsley, finely chopped A large handful coriander, finely chopped

Instructions:

Rub the chicken with 1 tbsp each of baharat and ras el hanout; set aside.

Brown the chicken skin side down in a wide pan, then turn and brown the other side; remove.

Sauté the onions with olive oil, salt and chilli flakes for 10–15 minutes until caramelised.

Add the garlic and sauté for 2–3 minutes.

Deglaze with the chicken stock; reduce by half.

Add the tomatoes, rose water, date syrup, olives, lemon juice and remaining spices; bring to the boil and simmer gently.

Return the chicken skin side up to the sauce; cook for 45 minutes to 1 hour until done.

Turn off the heat; rest for 20–30 minutes. Garnish with herbs and serve.

Why you’ll love this recipe

This dish is a celebration of bold Middle Eastern flavours. The briny bite of green olives, the warmth of cinnamon and cumin, and the sweetness of date syrup and tomato come together in a sauce that is both comforting and deeply aromatic. It is the kind of recipe that perfumes the whole house, drawing people to the kitchen before it even hits the table. It works just as well for a cosy family supper as it does for a dinner party where you want to impress without stress.

Variations to try

One of the joys of this dish is how adaptable it is. Swap chicken thighs for drumsticks, or even leftover roast chicken — just fold the shredded meat through the sauce and warm gently. Lamb chunks work beautifully, slow-cooked until tender, and give the sauce a rich depth. For a lighter version, try chicken breast fillets and reduce the cooking time so they don’t dry out.

The olives are also a playground for flavour. Use buttery Castelvetrano olives for a mellow profile, or add a handful of Kalamata for a sharper, wine-like intensity. A few strips of preserved lemon stirred in at the end add a fragrant zing that cuts through the richness.

Vegetarian and vegan options

This tomato and spice base is just as good without the meat. Replace the chicken with roasted cauliflower florets or aubergine chunks for a plant-based twist. Chickpeas are a brilliant addition, giving the sauce extra body and protein. For a vegan version, simply swap the date syrup for maple syrup and use olive oil in place of butter if serving with rice.

Ingredient swaps and pantry tips

Don’t have ras el hanout? A mix of cumin, coriander, cinnamon and a pinch of chilli powder will give a similar warmth.

Baharat can be approximated with paprika, black pepper, nutmeg and cloves.

If you’re out of rose water, leave it out — the dish will still sing.

And while saffron rice is a glorious partner, fluffy couscous, bulgur wheat, mashed potatoes or even crusty bread are all excellent ways to soak up that fragrant sauce.

Cook’s tips

Browning the chicken well at the start is worth the effort — it adds depth to the sauce and keeps the meat juicy.

If you have time, let the dish rest for 20 minutes before serving. The flavours meld together, and the sauce thickens slightly.

Leftovers keep brilliantly. The sauce often tastes even better the next day, making it a great make-ahead option.

For entertaining, cook the dish earlier in the day and simply reheat gently in the oven before guests arrive.

Saffron Chelow (Persian Saffron Rice)

Prep: 20 mins | Cook: 40 mins | Serves: 4–6

Ingredients:

2 cups basmati rice 4 cups water 1 tsp salt 3 tbsp butter or ghee A pinch of saffron threads, soaked in 2 tbsp warm water 1 tbsp sugar (optional) 1 tbsp rose water (optional) 1/4 cup slivered almonds or pistachios, for garnish

Instructions:

Rinse the rice under cold water until the water runs clear; soak for 30 minutes.

Boil the water with salt in a large pot; add the rice and cook for 6–8 minutes until slightly firm; drain.

Melt the butter in a large pot; layer the rice in, alternating with the saffron water.

Cover with a tight lid wrapped in a clean towel; cook on low heat for 25–30 minutes to steam.

Fluff the rice with a fork; optionally sprinkle with rose water and sugar.

Garnish with nuts and serve alongside your favourite stew or kebabs.

Why you’ll love this recipe

Saffron chelow is more than just rice — it is a sensory experience. The fluffy grains, delicately perfumed with saffron, create a golden, fragrant bed that elevates any dish it accompanies. Each spoonful carries subtle floral notes, a whisper of sweetness from the optional sugar, and a gentle richness from butter or ghee.

Perfect with stews, grilled meats or vegetables, it transforms a simple meal into something celebratory.

Variations to try

While the classic saffron version is stunning, you can play with layers and textures. Add a few strands of saffron directly to the boiling water for a more uniform colour.

For great texture, mix in lightly toasted nuts such as slivered almonds, pistachios or even cashews.

Dried fruits like barberries, raisins or cranberries introduce a subtle tartness that contrasts beautifully with the buttery rice.

For an indulgent touch, aim for a layer of crispy tahdig at the bottom of the pot. This golden, crunchy rice crust is iconic in Persian cuisine — a delightful textural contrast that guests will love uncovering. Experimenting with tahdig allows each batch to feel unique, whether slightly caramelised or perfectly golden.

Vegetarian and vegan friendly

Saffron chelow is naturally vegetarian and vegan when made with olive oil instead of butter or ghee. It pairs beautifully with stews, grilled vegetables, lentils or beans, making it a versatile side or base for plant-based meals.

Ingredient swaps and pantry tips

Basmati rice is ideal for fluffy, separate grains, but any long-grain rice will work in a pinch.

If saffron is hard to source, turmeric can give a golden colour, though the aroma won’t match the delicate floral notes of saffron.

A tight-fitting lid is crucial for steaming; a clean kitchen towel wrapped around the lid traps steam and ensures each grain cooks evenly.

Rose water is optional, but adds a hint of floral elegance that makes the dish feel special.

Cook’s tips

Rinse and soak the rice thoroughly to remove excess starch — this helps keep the grains light and fluffy.

Layer the rice gently in the pot, alternating with saffron water to create a subtle gradient of colour.

Cooking on low heat allows the rice to steam slowly, forming a tender, aromatic texture.

For a golden tahdig, make sure the bottom layer is slightly buttered or oiled and cook slowly to prevent burning.

Leftovers reheat beautifully; simply sprinkle with a few drops of water and cover before warming to retain moisture.