Chicken pilaf with pomegranate

Cook the rice in boiling, lightly salted water for 20 minutes, or until just tender. Put the chicken in a bowl with 1 tbsp zhoug and plenty of freshly ground black pepper, then mix well.

Meanwhile, heat 1 tbsp oil in a large frying pan and fry the chicken for 8-10 minutes until cooked through, with no pink meat and the juices run clear. Remove and keep warm. Add the onion and chopped coriander stems to the pan and cook for 5 minutes, to soften.

Thoroughly drain the rice and add to the onion. Stir in the remaining zhoug, the cooked chicken with any juices, most of the coriander leaves and half the pomegranate seeds. Mix well and heat through, then season to taste and drizzle with the remaining oil, if liked.

Serve scattered with the remaining coriander, pomegranate seeds and a dollop of yogurt.