Persian chicken pilaf recipe | delicious. magazine

Ingredients

• 250g basmati rice (white or brown)
• Glug olive oil
• 6 free-range boneless skinless chicken thighs, cut into chunks
• 30g unsalted butter
• 1 cinnamon stick
• 2 pared strips lemon or orange zest
• 2 tbsp pomegranate molasses
• 75g raisins
• 500g cold water
• Large pinch saffron strands soaked in 2 tbsp hot water
• To serve
• 2 tbsp pine nuts
• Large handful chopped fresh herbs (we used dill and parsley)
• 2 tbsp ready-fried onions (we used Waitrose Cooks’ Ingredients)
• 150g natural yogurt
• You’ll also need…
• Shallow 2 litre casserole with a lid or lidded ovenproof saucepan