• 8 meaty chicken thighs
  • Olive oil
  • 1 chopped onion
  • 6-8 dried apricots, each cut into 3 pieces
  • A small handful of juicy black raisins or sultanas – or a mixture of both
  • 8 cardamom pods
  • 200ml chicken stock (preferably home made)
  • Salt and pepper

For the pilaf:

  • 6 ozs of rice
  • 50-75gr of butter


Brown the chicken thighs well all over in a little olive oil. When nicely coloured throw in the chopped onion and continue to cook for 15 minutes.

Add the apricots and raisins or sultanas. To this add the crushed seeds of the cardamom pods. Salt and pepper the chicken.

Add the chicken stock and simmer for 45 minutes. You will be left with a nice gooey, coating sauce.

While this is cooking prepare a simple rice pilaf:

Boil the rice for 10 minutes in lightly salted water.

Drain and refresh VERY WELL under the cold tap – you want to get rid of all the starch.

Drain carefully. In a heavy bottomed pan melt the butter, put in the rice and a little salt.

Put a tea towel over the pan and put the lid on. Put the heat on to the lowest setting and cook for 40 minutes.

When it is ready the rice will have formed a crunchy brown crust on the bottom, which the Iranians call ‘dig.‘ Put the rice in a bowl or on a platter and spoon the chicken on top.