Persian Grilled Chicken

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For the first time, I generally follow the recipe. I used bone-in chicken thighs and 1 boneless breast cut in half. I served the chicken with vinaigrette coleslaw and butter pepper basmati rice with buttery pecans and pumpkin seeds, as I did not have pistachios. I also cooked the chicken in the oven as it was raining cats and dogs outside at supper time. Next time, I will definitely make changes. First of all, I will add garlic. And the rind from the lemon I juiced. I added the rind about 4 hours before cooking and I am convinced it made a good difference. I would also consider adding cumin or cinnamon to the yogurt mixture. My saffron didn't have much kick, but of course it typically doesn't zing as much as more aromatic spices. The basic marinade was a winner, but bland for our tastes. To make the rice I served, toast the dry rice in the pot for a few minutes. Then add chopped onion and a good sized knob of butter. Add salt and about the same amount of pepper. Once the onion starts to cook, add the water to cook your amount of rice. Cook as usual til done. Butter toasted nuts on this rice (taught to me by my friend Ray) was exceptionally tasty. Just a few nuts add a ton of flavour. I am sure pistachios would be great. No doubt if I had grilled the chicken and had some smoky grill marks it would have added a whole dimension of flavour to the chicken. It is a good basic recipe that will adopt to your family's tastes.