Mix the oil, peppercorns and lime zest and juice. Rub into the chicken, then cover and leave to marinade for 1 to 2 hours.
Heat 1 tablespoon oil in a frying pan, gently fry the onion, pistachios, saffron and cardamom pods for 7 to 8 minutes. Add the rice, and stir for 1 to 2 minutes until coated, then add the stock cube, boiling water and sultanas. Stir well. Cover and cook for 15 to 20 minutes, until the rice is cooked through.
Drain the chicken, then sprinkle with the Persian spice mix. Grill or fry the chicken until cooked.
Just before serving, pull out the pomegranate seeds and stir through the rice. Serve with the chicken and enjoy!
If you don't have any saffron, use a pinch of tumeric powder to give the rice its rich yellow colour instead.