Persian chicken pilaf recipe
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.
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Cooking tools:
- Baking dish
- Saucepan
- Stove
- Mixing bowl
- Colander
- Chopstick
- Kitchen towel
- Kitchen scale
- Chef's knife
- Cutting board
- Measuring spoon
- Peeler
- Spoon
- Serving platter
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
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