Pilaf with buttermilk chicken and pomegranate recipe
 Try Rick Stein’s simple but flavoursome rice pilaf with marinated chicken for an impressively low-effort family dinner. 2 large boneless chicken breasts, skin on 100g/3½oz buttermilk 1 garlic clove, crushed large pinch saffron strands 2 tbsp olive oil 1 onion, sliced 300g/10½oz basmati rice 450ml/16fl oz chicken stock 1 tbsp za'atar handful fresh parsley, chopped2 tbsp pine nuts 1 pomegranate, seeds only salt and freshly ground black pepper 2 large boneless chicken breasts, skin on 100g/3½oz buttermilk 1 garlic clove, crushed large pinch saffron strands 2 tbsp olive oil 1 onion, sliced 300g/10½oz basmati rice 450ml/16fl oz chicken stock 1 tbsp za'atar handful fresh parsley, chopped 2 tbsp pine nuts 1 pomegranate, seeds only salt and freshly ground black pepper Method About 2–4 hours before cooking, put the chicken breasts in a bowl with the buttermilk and garlic, cover and leave in the fridge to marinate. About 30 minutes before cooking, put the saffron in a bowl, pour over 2–3 tbsp hot water and leave it to bloom. In a saucepan with a lid, over medium heat, add the oil and fry the onion until soft. Add the rice and stir it into the oil. Add the saffron water and stock, then season with ½ teaspoon of salt and some black pepper. Put a lid on the pan, turn down the heat and simmer the rice for 10–12 minutes until the liquid has been absorbed. Preheat the oven to 220C/200C Fan/Gas 7. Remove the chicken from the marinade, put it in a baking dish and sprinkle with salt and the za'atar.Cook the chicken for 20–25 minutes, depending on the thickness of the breasts, or until cooked through.To serve, stir the parsley and pine nuts into the rice. Slice the chicken and place it on top of the rice with the pomegranate seeds. About 2–4 hours before cooking, put the chicken breasts in a bowl with the buttermilk and garlic, cover and leave in the fridge to marinate. About 2–4 hours before cooking, put the chicken breasts in a bowl with the buttermilk and garlic, cover and leave in the fridge to marinate. About 30 minutes before cooking, put the saffron in a bowl, pour over 2–3 tbsp hot water and leave it to bloom. About 30 minutes before cooking, put the saffron in a bowl, pour over 2–3 tbsp hot water and leave it to bloom. In a saucepan with a lid, over medium heat, add the oil and fry the onion until soft. Add the rice and stir it into the oil. Add the saffron water and stock, then season with ½ teaspoon of salt and some black pepper. Put a lid on the pan, turn down the heat and simmer the rice for 10–12 minutes until the liquid has been absorbed. In a saucepan with a lid, over medium heat, add the oil and fry the onion until soft. Add the rice and stir it into the oil. Add the saffron water and stock, then season with ½ teaspoon of salt and some black pepper. Put a lid on the pan, turn down the heat and simmer the rice for 10–12 minutes until the liquid has been absorbed. Preheat the oven to 220C/200C Fan/Gas 7. Remove the chicken from the marinade, put it in a baking dish and sprinkle with salt and the za'atar. Preheat the oven to 220C/200C Fan/Gas 7. Remove the chicken from the marinade, put it in a baking dish and sprinkle with salt and the za'atar. Cook the chicken for 20–25 minutes, depending on the thickness of the breasts, or until cooked through. Cook the chicken for 20–25 minutes, depending on the thickness of the breasts, or until cooked through. To serve, stir the parsley and pine nuts into the rice. Slice the chicken and place it on top of the rice with the pomegranate seeds. To serve, stir the parsley and pine nuts into the rice. Slice the chicken and place it on top of the rice with the pomegranate seeds.