Zereshk Polo ba Morgh

Season the chicken thighs with half the salt, the black pepper and half the ground turmeric.

Peel and slice the onion.

Rinse the rice under cold water until it runs clear, then leave to soak in a bowl of fresh cold water for 30 minutes.

Rinse the barberries in a fine-mesh sieve and pick over for any stems or grit.

Heat the vegetable oil in a large saucepan and brown the chicken thighs on both sides, about 8 minutes.

Add the sliced onion and the remaining turmeric to the pan and cook until softened, about 5 minutes.

Stir in the tomato paste, pour in the water, bring to a simmer, cover and cook until a meat thermometer reads 74°C, about 30 minutes.

Drain the soaked rice, bring a saucepan of salted water to the boil and cook the rice for 6 minutes until just parboiled, then drain again.

Melt half the butter in a clean saucepan, layer in the parboiled rice, cover and steam over low heat until fluffy, about 25 minutes.

Melt the remaining butter in a frying pan, add the barberries and caster sugar, and toss over low heat for 3 minutes until glossy, taking care not to burn them.

Dissolve the saffron threads in a tablespoon of hot water and stir half into the steamed rice, spooning the barberry mixture and remaining saffron water over the top.

Season the chicken braise with the remaining salt, plate the chicken alongside the barberry rice, and serve.