Narenj palaw

Step 1: Heat 6 tbsp sunflower oil in a heavy casserole over a medium heat and fry 2 onions for 10–12 minutes until golden.

Step 2: Add 2 ⅝ lb chicken thighs and drumsticks, skin removed, 2 tsp salt and 1 /2 tsp ground black pepper and fry for 5–6 minutes, turning, until lightly browned.

Step 3: Add 4 ¼ cups water, cover and simmer for 35 minutes until the chicken reaches 165°F by the bone. Lift out the chicken and keep about 500 ml of the broth in the pan.

Step 4: Meanwhile peel 2 oranges (Seville if you can find them) with a vegetable peeler, scrape off any white pith and cut the peel into fine matchsticks.

Step 5: Put the peel in a small pan of cold water, bring to the boil and drain; repeat twice more with fresh water to take out the bitterness.

Step 6: Boil 3 ½ oz sugar and ¾ cup water for 2 minutes, add the peel, 1 ¾ oz slivered almonds and 1 ⅜ oz slivered pistachios and simmer for 3 minutes until the peel is translucent. Drain, keeping the syrup.

Step 7: Bring 12 ½ cups water and 1 tbsp salt to the boil, add the drained 1 ⅛ lb basmati rice and boil for 5–6 minutes until soft outside with a firm core. Drain.

Step 8: Add 1 /2 tsp saffron threads, 1 tsp ground cardamom, 1 tbsp rosewater and 2 tbsp of the orange syrup to the broth in the casserole, return the chicken, then spread the rice over the top and poke a few holes down through it.

Step 9: Scatter half the peel and nuts over the rice.

Step 10: Wrap the lid in a clean tea towel, cover tightly and cook on a medium heat for 5 minutes, then on the lowest heat for 25 minutes until the rice is tender.

Step 11: Spoon the rice onto a platter, set the chicken on top or bury it in the rice, and finish with the rest of the orange peel and nuts.