Persian chicken bake with jewelled rice

Ingredients

• 2 Tbsp (30ml) ghee or sunflower oil
• 8 chicken thighs
• 1 large onion, chopped
• 1 tsp (5ml) paprika
• 1/2 tsp (2.5ml) turmeric
• 1/2 tsp (2.5ml) ground cinnamon
• 50ml pomegranate molasses
• 200ml chicken stock
• 80g walnuts, pounded with a pestle and mortar until coarsely ground
• 2 cups (500ml) basmati rice, cooked
• 40ml ghee or butter
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1/2 tsp (2.5ml) ground cumin
• a pinch of cinnamon
• 1 tsp (5ml) honey
• salt
• pepper
• 100ml cranberries or sultanas
• 1/4 cup (60ml) pistachios, chopped
• 1/2 cup (125ml) pomegranate rubies
• fresh coriander and parsley