Persian Chicken Curry with Pomegranate and Saffron

Steps

1. Cook rice Grate carrot. Heat a drizzle of oil in a pot on medium heat. Add carrot and walnuts and cook for 1-2 minutes, until toasted. Add rice, saffron, water measure and 1/2 tsp salt and bring to the boil. Once boiling, cover and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
2. Prep chicken Thinly slice capsicum. Pat chicken dry, season with salt and coat in Persian spices.
3. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about 2 minutes each side, until golden. Add almonds, capsicum and 1/2 tsp salt, cook for 1-2 minutes. Add chicken broth and first measure of pomegranate molasses, bring to the boil and reduce heat to medium. Simmer for 8-9 minutes, until chicken is cooked through and sauce has thickened.
4. Finish rice When rice has cooked, fold through spinach and season to taste. Thickly slice chicken before serving and return to sauce.
5. Serve rice topped with chicken and sauce. Finish with yoghurt, pomegranate molasses and mint leaves.