Ingredients
Method
1.Toast nuts in a large frying pan over low heat until browned lightly. Remove from pan.
2.Heat half the oil in same pan over medium heat; cook chicken, stirring occasionally, for 5 minutes or until cooked through.
3.Add onion, garlic, chilli and remaining oil to pan; cook, stirring, 3 minutes or until onion is soft. Add saffron, ground coriander, ground ginger and half the cinnamon; cook, stirring, for 30 seconds or until fragrant. Transfer mixture to a medium bowl; cool slightly. Stir in egg, herbs and toasted nuts; cool.
4.Preheat oven to 220°C/425°F. Oil an oven tray; line with baking paper.
5.Layer four pastry sheets, brushing each with some of the butter. Cut layered pastry into six rectangles. Place 2 tablespoons chicken mixture along short side of each rectangle. Roll to enclose filling. Place on tray, brush with more butter. Repeat with remaining pastry, butter and chicken mixture.
6.Bake pastries for 20 minutes or until golden. Stand on tray 5 minutes before transferring to a platter. Dust with icing sugar and remaining cinnamon.
7.Meanwhile, remove seeds and juice from pomegranate. Stir juice and most of the seeds through yoghurt in a small bowl; sprinkle with remaining seeds.
8.Serve bisteeya with yoghurt mixture.
Bisteeya are best made on day of serving. They are not suitable to freeze.
Note
