Follow these simple steps to create your Authentic Persian Chicken Pilaf with Saffron & Pomegranate:

1. Rinse the Rice: Place the basmati rice in a large bowl and rinse under cold water until the water runs clear. This removes excess starch and prevents it from becoming sticky.
2. Soak the Rice: Soak the rinsed rice in water for at least 30 minutes, then drain and set aside.
3. Prepare the Saffron: In a small bowl, steep the saffron threads in 2 tablespoons of hot water to release their color and flavor. Set aside.
4. Cook the Chicken: In a large pot, melt the butter or ghee over medium heat. Add the chopped onion and sauté until golden brown.
5. Add the Chicken: Stir in the chicken thighs, turmeric, cinnamon, pepper, and salt. Cook until the chicken is browned on all sides.
6. Combine Rest of the Ingredients: Add the soaked rice to the pot, followed by the chicken broth and pomegranate molasses. Gently stir to combine.
7. Add Saffron: Pour the saffron mixture over the rice and chicken. Do not stir; instead, level the rice with the back of a spoon.
8. Cook: Bring to a boil over high heat, then reduce heat to low and cover. Cook for about 20-25 minutes, or until the rice is tender and all the liquid has absorbed.
9. Let it Rest: Once cooked, remove from heat and let it sit, covered, for an additional 10 minutes to allow the flavors to meld.
10. Fluff the Rice: Use a fork to fluff the rice gently, incorporating the chicken and saffron evenly.
11. Serve: Transfer the pilaf to a large serving platter, and garnish with pomegranate seeds and chopped parsley.