Step 1

Place rice in a sieve, then rinse under running water until water runs clear. Finely chop onion. Trim beans. Trim zucchinis and cut into 1cm pieces.

Step 2

Heat butter and oil in a frying pan over medium heat. Add onion and cook, stirring, for 3 minutes or until softened. Crush over garlic, then stir in turmeric, allspice, cinnamon, chicken, rice, beans and zucchinis. Pour in stock and season generously with salt and pepper.

Step 3

Bring to the boil, then cover with a lid. Reduce heat to low–medium and cook for 15 minutes or until liquid is absorbed. Stand, covered, for 5 minutes (the residual heat will finish cooking the rice). Crumble over feta. Tear sprigs from bunch of dill, then scatter over the pilaf.

Step 4

Serve pilaf with lemon wedges.