Zereshk polo ba morgh

Step 1: Heat 3 tbsp sunflower oil in a wide pot and fry 2 onions for 10 minutes until golden. Add 1 tsp ground turmeric and the 4 chicken legs, bone in, skin removed and brown for 5 minutes on each side.

Step 2: Stir in 2 tbsp tomato paste for 1 minute, then add 1 ¾ cups water, 1 tsp salt, ½ tsp black pepper and a third of the ⅛ tsp ground saffron. Cover and simmer for 40 minutes, turning once, until the meat is tender and reaches 165°F next to the bone. Add 2 tbsp lemon juice and reduce uncovered until the sauce is thick.

Step 3: Meanwhile, boil the drained 14 oz basmati rice in 10 ½ cups water with 2 tbsp salt for 6–7 minutes until al dente; drain.

Step 4: Heat 3 tbsp sunflower oil with 3 tbsp water in a non-stick pot, pile in the rice in a mound and poke holes to the base. Cover with a towel-wrapped lid and cook 10 minutes over a medium heat, then 30 minutes over a low heat.

Step 5: Mix 4 big spoons of the cooked rice with the rest of the ⅓ tsp ground saffron until bright gold.

Step 6: Melt 1 oz butter in a small pan over a low heat, add the 2 ⅛ oz dried barberries and 1 tbsp sugar and stir for 1–2 minutes only, until glossy and plump.

Step 7: Spoon the white rice onto a platter, top with the saffron rice, then the barberries and 2 tbsp slivered pistachios. Serve with the chicken and its sauce and the broken tahdig.