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• In a large frying pan, saute the onions over medium heat for 10 minutes until translucent. Add turmeric and pepper and continue to saute for 2 additional minutes.
• Remove the onions from the pan and set aside.
• In the same pan, add the remaining 1 tablespoon of oil and saute the chicken on medium high heat for 5 minutes on each side.
• Return the onions and add water to the chicken. Cover and cook over low heat for 60 minutes.
• Add the tomato paste and salt and mix well. Cover and cook on low heat for 30 minutes or until the chicken is fork tender.

• Wash the rice thoroughly and set aside to soak for at least one hour. Rinse.
• In a large covered pot, bring 8 cups water and salt to a boil. Add the rinsed rice and boil on high heat uncovered for about 6-8 minutes, or until the rice has slightly softened.
• Drain the rice in a colander and set aside while you prepare the pan.
• Melt 2 tablespoons ghee in a non-stick pot over low heat.
• In a small bowl, mix 1 cup of the lightly cooked rice with 1 tablespoon of saffron-water mixture, gently mix and spread evenly in the bottom of the pot. This will be the crispy rice referred to as Tah-dig.
• Pour the remainder of the rinsed rice to the pot and lightly fluff with a fork.
• Cut up the remaining 2 tablespoons ghee into pieces and evenly spread over the top of the rice.
• Pour the additional 1/4 cup water evenly over the top of the rice. Wrap the lid with a clean towel and place on top of the pot. This will allow the rice to steam.
• Allow the rice to steam over a medium-low to medium heat for 45 minutes.
• Pour the remaining 1 tablespoon saffron water over the top of the rice. Turn off the heat and allow to sit for 5 minutes before serving.

• In a small sauce pan, gently melt the butter and add the rinsed barberries, sugar and saffron water.
• Stir over low heat until the sugar has dissolved and barberries have come to life and brightened.
• This step is done over low heat and no more than 2-4 minutes. Take care to not burn the berries.

• Once the rice is cooked, cautiously and swiftly invert the rice out of the pot and place on a large serving platter.
• Decorate the barberries around the edges and on top of the rice and garnish with pistachios or almonds.
• Arrange the chicken pieces around the rice and serve.

Using a cook cutter, I cut out shapes of stars in 1/4″ thick slices of potatoes and used them to create potato tahdig. I always prefer cooking with chicken pieces complete with bone and skin on.   If you prefer, you can use skinless and boneless and reduce the cooking time slightly.Though chicken is most commonly served with Zereshk Polo, beef or lamb stew pair equally well.Though less traditional, to make this dish vegetarian, I have served it with Nimroo (sunny side up eggs) or crispy roasted tofu!