Call me Scheherazade, but I'm in my turquoise gauze veil and jewelled slippers for this one. The cinnamon and lemony yoghurt marinade gives the chicken a soft, perfumed tenderness; the saffron in the rice, itself studded with nuts and the musky breath of cardamom, is almost lit up with gold. Cook this and people will want gratefully to strew your path with rose petals for evermore. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.