Method

1. Wash rice, add salt and set aside for 30 mins for soaking.
2. Add 5 cups water in a pan. Let it boil, add 1 bay leaf, 1 cinnamon stick and soaked rice.
3. Bring rice back to boil and then lower the flame and let it simmer for 8-9 mins or until it is 75% done.
4. Strain rice in colander and run softly through cold tap water and set aside.
5. To prepare the chicken drumsticks marinade, in a pestle mortar, add pinch of saffron and pinch of salt. Crush them and add 4-5 tbsp water. Mix and set aside.
6. In a bowl, add yoghurt, salt, black pepper powder, cinnamon powder, turmeric powder, lemon juice and saffron water.
7. Mix everything together and add drumsticks. Properly rub on pieces and cover with a cling film and let it marinate for 30 mins.
8. In a pan, add 3 tbsp oil and add drumsticks with yoghurt marinade.
9. Cook it on high flame for 2 mins and then lower the flame to medium and cook covered for 20 mins.
10. After 20 mins, remove excess gravy and spray some oil on drumsticks and let it sear for 3-4 mins to get golden colour.
11. Turn off the flame, shred the chicken and keep it aside. Please note you can keep 2-3 drumsticks as it is for top decoration as shown in the image.
12. In a bowl, add shredded chicken, pomegranate seeds, chopped fresh corriander, black raisins and crushed pistachios.
13. Add salt, cinnamon powder, black pepper and crushed coriander powder. Mix together properly.
14. In a sauce pan, add 1tbsp oil at the bottom. Spread first layer of rice followed by chicken pomegranate mixture.
15. Spread second layer of rice followed by chicken pomegranate mixture ending with the final layer of rice.
16. Make small holes in rice with the help of a spoon for evaporation.
17. Add 3 tbsp oil, remaining saffron water and 1/4cup water.
18. Cover the pan with kitchen cloth, put a lid and cook it on dum for 8-10 mins.
19. Voila! Your Persian pomegranate rice is ready to be served.