Tahini chicken with Persian rice

Bring a large pan of salted water to the boil. Add the rice and boil for 8 minutes. Meanwhile, mix the yogurt and tahini in a medium- sized bowl; season. In a large bowl, mix the chicken with the garlic and ¹⁄ ³ of the yogurt mixture; chill. Chill the remaining yogurt mixture.

Drain the rice, rinse with cold water and set aside. Return the pan to a medium-low heat; add the oil, onions and a pinch of salt. Cook for 8 minutes, stirring often, until softened and slightly golden. Return the rice to the pan; reduce the heat to low. Stir the rice through the onions, then cover the pan with kitchen paper (or a clean tea towel) and a lid. Continue to cook for 10 minutes.

Meanwhile, set a griddle pan over a high heat. Add the chicken thighs and cook for 8-10 minutes, turning halfway, until cooked through and lightly charred; set aside to rest for a few minutes. Stir the pistachios, pomegranate seeds and mint through the rice and divide between 4 plates. Slice the chicken thighs and serve on top of the rice with a spoonful of the reserved tahini yoghurt, plus some broccoli and lemon wedges, if liked.