Morasa Polo

Rinse the basmati rice 3–4 times until the water runs clear, then soak it in cold water for 2 hours. Rinse the barberries and raisins and soak them separately for 20 minutes, then pat dry thoroughly.

Cut the onion into thin half-rings. In part of the vegetable oil, sauté the onion until golden, add the chicken breast, salt and black pepper, pour in 300 ml of water and simmer covered over medium heat for 20 minutes. Remove the chicken, shred it into fibers, and reserve the broth.

Cut the orange zest into thin strips, cover with water, bring to a boil for 5 minutes and drain; repeat this twice more to remove the bitterness. Then simmer the zest with 1 tbsp sugar and 100 ml water for 5 minutes and drain.

Separately, over low heat with a little vegetable oil, warm the barberries with 1 tbsp sugar for 2 minutes, taking care not to let them burn. In the same way, warm the raisins for 1 minute. Toast the almonds and pistachios in a dry skillet for 2–3 minutes.

Bring 1.5 L of salted water to a boil, add the drained rice and cook for 6–8 minutes: the grains should be soft on the outside but firm at the center. Drain the rice in a colander. Grind the saffron with 2 tbsp hot water and let it sit for 5 minutes.

In a heavy-bottomed pot, heat the remaining vegetable oil, spread half of the rice, distribute the chicken and onion over it, then cover with the rest of the rice. Pour over the reserved chicken broth and saffron water, and place the butter on top.

Cover the pot with a towel and a lid and cook over the lowest heat for 30 minutes, so the rice steams through and a crispy tahdig forms. Before serving, carefully transfer the rice to a platter and garnish with the orange zest, barberries, raisins, almonds and pistachios.