This fragrant pilaf and juicy roast chicken glazed with pomegranate is a family favorite passed down for generations. Rich, festive, and full of flavor.

This easy lamb pilaf recipe, inspired by the traditional Xinjiang style, combines tender lamb pieces, carrot chunks, raisins, rice, and a few delicious spices.

In a large saucepan, heat the ghee. Add the onion, cardamom, star anise and a big pinch of salt and cook over moderately high heat, stirring, until the onion is softened and browned, 8 to 10 minutes.

Chef Asha Gomez calls her chicken pilaf a "one-dish wonder." You can swap out the spices, adding a little cinnamon or ginger in place of the star anise. Get the Recipe. Save. 04 of 07.

There are quite a lot of ingredients here – the dish is full of flavour – but this doesn’t take long to make as bulgur wheat cooks quickly. You can also leave out some of the ingredients ...

Preheat the oven to 170°C fan. Use a 23-24cm, 12cm-deep casserole dish with a lid (otherwise, cooking times may differ). Cover its base with the oil and heat well.

Nourish Chicken thighs with cauliflower rice pilaf is a winter dinner win. Here’s a healthful dinner brimming with crunch, juiciness and color that’s sure to brighten a dreary day.