Ingredients

• 1 Pomegranate
• 2 Cups Rice
• 1 lb (454g) Chicken Drumsticks
• 1 oz (28g) Cilantro
• 1/2 Cup Raisins
• 1/4 Cup Sliced Pistachios
• 1 Tsp Ground Coriander Seeds
• 2 Tbsp Vegetable Oil
• 1 Tsp Saffron
• Turmeric
• Salt

Preparations

1. Soak the rice in water and 1 tbsp salt for 4 hours.
2. Deseed the pomegranate
3. Mince the cilantro.
4. Soak the saffron in 1 tbsp water for 20 minutes.

Directions

1. Transfer the drumsticks onto a small pot.
2. Add as much turmeric and salt as you would prefer.
3. Add enough water to cover the drumsticks.
4. Cover the pot with a lid (leave a crack open), simmer for 40 minutes or until cooked.
5. Boil the soaked rice for 10 to 15 minutes over medium heat or until tender.
6. Transfer the cooked chicken drumsticks over to a large bowl.
7. Debone and shred the drumsticks.
8. Stir in pomegranate, raisins, cilantro, and ground coriander seeds.
9. Drain the rice.
10. Remove half of the rice from the pot.
11. Stir in one tablespoon vegetable oil.
12. Add the chicken mixture over the rice and cover with the half (rest) of the rice.
13. Combine a tablespoon vegetable oil with one tablespoon water and add to the rice.
14. Cover the pot with a napkin and a lid.
15. Over medium heat, cook the rice for 30 minutes.
16. Remove the napkin, pour the saffron over the rice and place the lid back on the pot.
17. Continue heating for another 5 minutes.

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2018-09-15: first attempt

Okay, there is a lot about this recipe that sounds ridiculous. First off, why the hell would you soak rice for five hours? My rise is usually done in 20 minutes. So here's what I did differently.

Rice: I cooked it via my regular 20 minute route with a scant teaspoon of chicken bouillon powder in it. Plus I'm thinking this should be not two cups of raw rice, but two cups of cooked rice. Next time: a tablespoon.

The store had no sliced pistachios. I used half a cup of sliced almonds instead of a quarter cup of sliced pistachios.

I used 2 lbs of drum sticks. I used 1 tsp of turmeric and 1 tsp of salt. Next time probably a tbsp of turmeric would be better.

I skipped the cilantro, of course. It's the herb of the antichrist.

Once I added the chicken to the rice, I cooked it on low for 25 minutes. Once I added the saffron water, I cooked another 5 minutes.

I have the feeling that the purpose of the later cooking is to partially dry out the rice and separate it. If so, my approach failed.

On the whole the result was entirely edible. I look foerward to improving it next time.