Persian Chicken: Pre-heat oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, whisk together vegetable oil, honey, turmeric, salt, black pepper, paprika, cayenne, allspice, cinnamon, lemon juice and garlic until combined. Add chicken; toss to coat. Cover and refrigerate for 30 minutes. Remove chicken from marinade; place chicken on prepared baking sheet. Bake chicken for 35 to 45 minutes or until juices run clear when pierced with a fork and internal temperature reaches 165°F.

Tahdig: In a medium non-stick pot with straight sides, bring 8 cups of water, salt and saffron threads to a boil. Add rice and boil for 7 minutes. Remove pot from stove and strain rice through a fine mesh strainer. Wrap lid of the pot with a tea towel and tie-on top. In a medium bowl, combine yogurt, cinnamon and half of the boiled rice. In another bowl, combine the remaining rice with orange zest. Rub inside of pot with Wesson Vegetable oil. Layer yogurt rice mixture evenly on the bottom of the pot and place pot on low heat for enough time just to hear it sizzle. Once sizzling, layer in golden raisins, and top with orange zest rice mixture. Place tea towel wrapped lid on pot and cook rice until it is al dente, about 5 to 10 minutes. Once rice is cooked, removed lid; cover pot with serving plate, flip the pot holding plate in place, transferring Tahdig onto the plate. Garnish with chopped pistachios and pomegranate arils, if desired and serve with Persian Chicken.