Chicken Kebab Torsh with Saffron Rice & Pomegranate - Ainsley Harriott

Name: 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; sumac (optional); seeds from ½ pomegranate (optional)

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Chicken Kebab Torsh with Saffron Rice & Pomegranate Kebab Torsh is a traditional sweet & sour Persian kebab.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.

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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
sumac (optional)
seeds from ½ pomegranate (optional)