Persian style chicken and rice - Penguin Books Australia

Ingredients

• a pinch of saffron
• 2 tbsp just-boiled water
• 4 cloves of garlic, peeled and crushed
• 3 tbsp tomato puree
• 2 tbsp olive oil
• juice of 1 orange
• 2 tsp ground coriander
• ½ tsp turmeric
• ¼ tsp ground cinnamon
• 500ml hot chicken stock – from 1 stock cube
• 1kg chicken thighs, skin on and bone in
• 250g basmati rice
• 3 cardamom pods, bashed open
• a handful of barberries or pomegranate seeds
• 10g pistachios, roughly chopped
• a handful of coriander leaves
• 300g Greek yoghurt – I use 10% fat
• salt and pepper