Saffron Chicken Pilau with Pistachios and Rose Water

Mix chicken pieces with yogurt, lemon juice, cinnamon, garam masala, and grated ginger. Let marinate for at least 1 hour — the yogurt will tenderize the meat beautifully.

Steep saffron threads in warm chicken stock and let bloom for 10 minutes. The liquid should turn golden and fragrant.

Remove chicken from marinade, shaking off excess. Heat 1 tablespoon oil in a heavy Dutch oven over medium-high heat and brown chicken pieces on all sides. Transfer to a plate and cover with foil.

In the same pot, melt butter with remaining 1 tablespoon oil. Add rice and stir constantly for 2-3 minutes until each grain is glossy and coated. (This step is crucial — you want every grain individually coated before adding liquid)

Pour in saffron stock, add sultanas, cardamom pods, rose water, lemon juice and zest. Bring to a boil, then immediately cover tightly and reduce heat to lowest setting.

Cook undisturbed for 10-15 minutes until rice has absorbed the liquid and is tender. Nestle browned chicken pieces into the rice, cover, and let rest off heat for 5 minutes.

Meanwhile, toast almonds in a dry skillet over medium heat, shaking frequently, until golden and fragrant, about 3-4 minutes.

Gently fold toasted almonds and chopped parsley into the pilau. Serve topped with a generous scatter of bright green pistachios.