1. Start by rinsing the basmati rice under cold water until the water runs clear. This step is crucial for achieving fluffy rice. Soak the rice in water for about 30 minutes, then drain.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until they are golden brown, about 5-7 minutes. The aroma of the onions sizzling in olive oil is one of my favorite smells!
3. Add the chicken pieces to the pot and season with salt, pepper, cumin, coriander, and turmeric. Cook until the chicken is browned on all sides, about 8-10 minutes.
4. Stir in the saffron threads, followed by the chicken broth. Bring it to a gentle simmer.
5. Add the soaked and drained rice to the pot, ensuring it’s evenly distributed. Cover the pot with a tight lid and reduce the heat to low. Cook for 18-20 minutes without lifting the lid, allowing the rice to steam perfectly.
6. Once the rice is cooked, remove it from heat and let it sit, covered, for another 10 minutes. This resting period is key for fluffy pilaf.
7. Before serving, fluff the rice gently with a fork and fold in the pomegranate seeds. Trust me, this step adds a delightful burst of flavor and color to the dish!
8. Serve warm, garnished with chopped parsley for that fresh touch.

Cooking this dish always takes me back to my own childhood memories, where my parents would have our family gathered around the table, sharing stories over delicious meals. It’s that same love for family and food that I hope to pass on to my kids.