Persian-Style One-Pot Chicken Rice Pilaf

Steps

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1. 1
   Bloom the saffron in warm water to extract its colour and flavour.
   ▶ ≈1:01
2. 2
   Heat butter and olive oil in a heavy-bottomed wide pan until hot.
   ▶ ≈1:28
3. 3
   Add chicken thigh pieces and salt, then brown them slightly.
   ▶ ≈2:25
4. 4
   Add cinnamon stick, cardamom pods, and season with pepper.
   ▶ ≈2:58
5. 5
   Pour in pomegranate molasses to colour the chicken and create caramelization, then add raisins.
   ▶ ≈3:21
6. 6
   Stir in the rice and combine it with the chicken, spices, and pomegranate molasses.
   ▶ ≈3:55
7. 7
   Pour in chicken stock until the rice is fully covered.
   ▶ ≈4:08
8. 8
   Drizzle the saffron and its blooming water into the rice, reduce heat to low.
   ▶ ≈4:43
9. 9
   Cover with a lid and simmer for 12–15 minutes until the rice is cooked and the liquid is absorbed.
   ▶ ≈5:05
10. 10
    While the rice simmers, finely chop fresh dill and parsley, then combine with lemon zest, chopped pine nuts, fried shallots, and olive oil to make a herb oil.
    ▶ ≈5:05
11. 11
    Season the herb oil with lemon juice and add more olive oil as desired.
    ▶ ≈7:15
12. 12
    Cut the pomegranate open and tap out the seeds with a spoon into a bowl.
    ▶ ≈7:28
13. 13
    Once the rice is cooked, plate the pilaf, top with yogurt, herb oil, pomegranate seeds, fried shallots, and fresh herb sprigs.
    ▶ ≈9:30