Instructions

1. First make the Saffron paste: toast the threads for 30 seconds in a pan (without any oil) until fragrant, then grind them into a powder using a pestle and mortar. Add 2 Tbsps of boiling water and leave to infuse for as long as you can - up to 12 hours.
2. If needed, cook some rice according the packaging, let it cool. Measure out 1 cupful.
3. Preheat the oven to 170°C.
4. Finely chop the onion, mince the garlic.
5. Heat the oil in a frying pan, then sauté the onion until soft. Add the garlic, stir for a few seconds then add the dried fruits, pistachios and rice. Stir, then add the pomegranate molasses, cinnamon and half of the saffron infusion. Season to taste with salt and pepper, then set aside to let cool.
6. Pat dry the chicken inside and out then rub it with some salt. Stuff the cavity with the rice mixture, then secure the opening with a small meat skewer.
7. Melt the butter and let it cool down. Mix it with the lemon juice and the remaining saffron infusion. Rub the chicken all over with this then put it in a roasting dish. Pour over the remaining lemon-butter.
8. Roast the chicken for about 90 minutes in the oven, basting it regularly with the juices.
9. Pierce the thickest part of the thighs with a skewer or knife - if clear juices run from it then it's cooked through.
10. If the skin is not crispy enough, change the oven to the grill setting and grill for 5-10 minutes until golden brown.
11. Rest the chicken for 15 minutes (covered) then carve and serve with the rice stuffing and the gravy.