The key to a perfect Persian pilaf is cooking the rice until it's lightly spiced and fluffy then adding fresh herbs, pomegranate, raisins and chicken. Don't forget to serve everyone some of the crust on the bottom – that's the best bit!
Rose water flavoured pastry, filled with raspberry and lychee crème, caramelised almonds and fresh raspberries. Equipment and preparation: for this recipe you will need a piping bag, food processor and a flan tin.
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1 cup long grain rice ¼ teaspoon black pepper ½ teaspoon onion powder 1 can cream of chicken 1 cup cheddar cheese, shredded 2 cups broccoli, diced 1 ½ cups chicken broth Extra cheddar cheese for topping