Zereshk polo ba morgh

Method

1. 1Fry the onion in the oil over medium heat for 10 minutes until golden. Stir in the turmeric, then add the chicken and turn it in the onions for a few minutes.
2. 2Add the tomato paste if using, the water, salt, pepper and 1 tbsp of the saffron water. Cover and simmer gently for 50–60 minutes until tender, adding the lemon juice towards the end. The sauce should be reduced, not soupy.
3. 3Rinse the rice in several changes of cold water, rubbing gently with your fingers, until the water runs almost clear. Cover with fresh water, stir in 1 tbsp of the salt and leave to soak for 1–2 hours.
4. 4Bring about 3 litres of water to a rolling boil in a large pan with the remaining salt; it should taste noticeably salty.
5. 5Drain the rice and tip it into the boiling water. Boil, stirring once or twice, for 5–8 minutes, until the grains are soft on the outside but still have a firm, white core when bitten.
6. 6Drain the rice in a fine colander and rinse briefly with lukewarm water to stop the cooking and wash off excess salt.
7. 7Steam the rice in the oil as for chelow: mound it in the pan, make steam holes, cover with a tea-towel-wrapped lid and cook for 8–10 minutes on medium, then 45–50 minutes on the lowest heat.
8. 8While the rice steams, pick over the barberries for stems and grit, soak them in cold water for 10 minutes and drain well.
9. 9Melt the butter in a small pan over low heat, add the barberries and sugar and stir for 1–2 minutes only, until glossy and plump. Stir in 1 tbsp of the saffron water.
10. 10Drizzle the melted butter over the rice. Spoon the rice on to a platter, scatter with the barberries and nuts, and serve with the chicken and its sauce.