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Ingredients - 3 cups basmati rice, cleaned and soaked in salted water for 2 hours - 100g raw pistachios, sliced - 100 g Barberries (or sour cherries if you can't find them like me) - 100g butter - 20g sugar - 1 tsp cinnamon - 3 chicken thighs, cooked and sliced (recipe below) - 1 egg and 1 egg yolk - 0.5 tsp turmeric - 2 tbsp yogurt - 2 tbsp olive oil - A pinch of saffron bloomed in warm water Method 1. Add 1/2 of the butter to a pan over med-high heat. Next, add the pistachio and berries and then the sugar and cinnamon. 2. Cook over med-high heat for 5-6 minutes or until the nuts just start to brown. 3. Remove from the heat and stir through the sliced chicken. 4. Blanch the soaked rice in salted water for 6-8 minutes (you still want it to have a little bite). Drain and rinse under cold water. 5. In a large bowl mix together eggs, yogurt, turmeric, olive oil, a pinch of salt and saffron water. 6. Add the cooked and cooled rice to the saffron yogurt and mix. 7. In a large pot you have the lid for, add the remaining butter and 2 tbsp of olive oil and place onto med-high heat. 8. Once the butter has melted, remove from the heat and add 1/2 of the rice, then the chicken pistachio mix and then the remaining rice, pressing it down evenly. 9. Place the lid on and onto a med-high heat for 10 minutes, then turn the heat down and place a clean town under the lid to keep the steam in. 10. Cook for 45 minutes on low. 11. Flip it out, slice it and enjoy! Ingredients chicken - 3 chicken thighs - 1 tbsp cumin - 1 tbsp coriander powder - 1/2 tbsp smoked paprika - 1 tsp cinnamon - 1 tbsp grapeseed oil - Salt to taste Method 1. Mix all the above and leave to marinade for 3-6 hours. 2. Place onto an oven tray and grill on high for 15-20 minutes or until cooked. 3. Let it rest before you slice.

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