Persian chicken pilaf recipe

Name: Persian chicken pilaf recipe
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; 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

www.deliciousmagazine.co.uk

The key to a perfect Persian pilaf is cooking the rice until it's lightly spiced and fluffy then adding fresh herbs, pomegranate, raisins and chicken.

View full recipe on www.deliciousmagazine.co.uk

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