Step 1

Preheat oven to 190°C. Place the pistachio kernels on a baking tray. Bake in preheated oven for 5 minutes or until lightly toasted. Remove from oven and set aside to cool slightly. Coarsely chop and set aside.

Step 2

Heat 3 teaspoons of the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft and light golden.

Step 3

Add the rice, cumin, cardamom pods and cinnamon, and cook, stirring, for 1 minute or until aromatic. Transfer the rice mixture to a 2L (8-cup) capacity ovenproof baking dish. Add the apricots and sultanas, and stir to combine.

Step 4

Place the stock in a medium saucepan over high heat. Bring to the boil. Remove from heat. Pour the hot stock over the rice mixture. Cover tightly with foil or a tight-fitting lid and bake in oven for 35 minutes or until all the liquid is absorbed. Remove from oven.

Step 5

Meanwhile: heat the remaining oil in the frying pan over high heat. Add the chicken and cook for 2 minutes each side or until light brown. Transfer to a baking tray and sprinkle with sumac. Bake in oven for 10 minutes or until cooked through. Remove from oven and set aside for 5 minutes to rest.

Step 6

Place the broccolini in a steamer over a saucepan of simmering water (make sure the steamer doesn't touch the water). Steam, covered, for 6-8 minutes or until bright green and tender crisp.

Step 7

Use a fork to stir the pistachios and almonds through the rice. Cut the chicken across the grain into thick slices. Divide the rice and chicken among serving plates. Serve with broccolini.