Chicken and Saffron Rice With Pomegranate Salsa

This is quite a striking one-pan meal thanks to the combination of saffron, pistachios and pomegranates. Baking the rice in this way will also give you tahdig (crispy rice) around the bottom and edges of the pan. Be sure to begin by washing and soaking the rice before you get on with everything else; your rice needs to soak for at least 20 minutes to remove some of the starch, but you can also soak it for up to 2 hours if you like. The saffron gives the rice a wonderful color but also a unique flavor profile. You could swap this out for about 1/2 teaspoon of turmeric but the flavor will be quite different. Serve with a simple chopped salad and some yogurt, if you like.

Ingredients

For the chicken and rice

• 8 bone-in, skin-on chicken thighs (about 2 1/4 lbs)
• 1 medium yellow onion, finely chopped
• 6 garlic cloves, finely chopped
• 3 Tbsp olive oil, divided
• 3/4 tsp loosely packed saffron threads
• 1 tsp ground cinnamon
• 16 cardamom pods, husks removed and seeds finely crushed, divided
• Fine sea salt and black pepper
• 2 cinnamon sticks
• 3 bay leaves (fresh or dried)
• 1 1/2 cups basmati rice, washed until the water runs clear

For the pomegranate topping

• 1/3 cup pomegranate seeds
• 3 Tbsp roughly chopped shelled pistachios
• 2 Tbsp roughly chopped parsley leaves
• 2 Tbsp roughly chopped dill fronds
• 1 Tbsp lemon juice
• Fine sea salt and black pepper

Directions

1. Heat the oven to 400 degrees. Pat the chicken thighs thoroughly dry, then add them to a bowl and toss with the ground cinnamon, half the crushed cardamom, 1 teaspoon of salt and a generous grind of pepper.
2. In a large, ovenproof high-sided pan for which you have a lid, heat 2 tablespoons oil over medium. Add half the chicken thighs, skin-side down, and cook for about 5 minutes, until nicely colored. Turn the pieces over and cook on the other side for 2 minutes more. Transfer to a tray or plate and do the same with the remaining chicken.
3. Meanwhile, finely crush the saffron in a mortar and pestle, then add this to a large jug and pour in 2 1/2 cups hot water. Set aside.
4. Carefully pour all but 1/4 cup of the chicken fat from the pan into a small heat-proof bowl. (If there’s less than 1/4 cup in the pan, add enough olive oil to reach 1/4 cup.)
5. Return the slightly cooled pan to medium-high heat and stir in the onion, cinnamon sticks, bay leaves and a tiny pinch of salt, and cook for about 4 minutes, stirring often, until softened and lightly browned. Stir in the garlic and remaining crushed cardamom and cook until fragrant, about a minute. Stir in the rice and 1 teaspoon of salt and cook for a minute more, stirring continuously.
6. Pour in the saffron water, give everything a stir, then top with the chicken thighs (don’t push them into the rice), skin-side up. Cover with the lid and transfer to the oven to bake for 40 minutes.
7. Remove the pan from the oven and turn the temperature up to 450 degrees. Remove the lid and drizzle the top of the thighs with remaining 1 tablespoon olive oil. Return to the oven, lid off, for 10 minutes more, until the chicken is nice and crisp and the edges of the pan are browned. Let settle for 5 to 10 minutes.
8. While the chicken rests, make the pomegranate topping: Combine the pomegranate seeds, pistachios, parsley, dill and lemon juice in a bowl. Taste and season with salt and pepper. When ready to serve, spoon the pomegranate topping all over the dish and serve directly from the pan.