Chicken Kebab Torsh with Saffron Rice & Pomegranate - Ainsley Harriott

Ingredients

• pinch of saffron threads
• good pinch of granulated sugar
• 150g walnut halves
• 3-4 tbsp pomegranate molasses
• 2 tbsp olive oil
• 3 cloves of garlic, minced
• 3 tbsp chopped fresh parsley, plus extra to serve
• 1 tbsp chopped fresh mint, plus extra to serve
• 6-8 large chicken thighs (or 4 large chicken breasts) skinless, boneless, cut into 3cm cubes
• sea salt & freshly ground black pepper
• 2 large ripe yet firm vine tomatoes, halved
• 225g basmati rice, well rinsed
• 2 tbsp butter
• pinch of saffron threads, soaked in 1 tbsp hot water
• 1 tsp salt
• To Garnish
• sumac (optional)
• seeds from ½ pomegranate (optional)