Iranian chicken with green rice

Babiche Martens

This Iranian chicken dish has the delicious, sweet flavour of the honey and the sour of the molasses. With simple rice, dill and broad beans folded through, it is absolutely delicious. Pomegranate molasses can be found in specialty shops. If that's not available, use pomegranate juice with a little extra honey.

Ingredients

8	Boneless chicken thighs (Main)
¼ cup	Fresh lime juice
20 g	Butter
2	Onions, chopped
½ tsp	Ground cardamom
2 Tbsp	Oil
1	Aubergine, sliced 1cm thick
1 cup	Walnuts, finely ground
1 cup	Pomegranate molasses
¼ cup	Runny honey
2	Bay leaves
1 Tbsp	Tomato paste
1 cup	Chicken stock
1 to serve	Pomegranate seeds, (optional)

Green Rice

25 g	Butter
1 cup	Basmati rice, cooked then cooled (Main)
1 pinch	Saffron, soaked in the warm water
¼ cup	Water, warm
50 g	Broad beans
1 to taste	Salt & freshly ground pepper
¼ cup	Dill, chopped

Directions

1. Preheat oven to 175C.
2. Place chicken in a bowl and pour over lime juice. Leave for 15 minutes.
3. Melt butter in a frying pan. Add onions and cook 3-4 minutes, until softened.
4. Stir through cardamom and cinnamon, and place in an ovenproof dish.
5. Add chicken and brown on both sides, then add to the onions.
6. In the same pan, heat oil and fry aubergine until just starting to soften. Place in the oven dish.
7. Mix together walnuts, pomegranate molasses, honey, bay leaves, tomato paste and chicken stock. Pour over chicken.
8. Cook in oven for 20 minutes covered. Remove lid and cook a further 10 minutes. Serve with green rice.
9. Green Rice:Heat butter in a frying pan.
10. Toss all ingredients together and serve hot.