Ingredients (Serves 4-5)

2 cups Basmati rice, washed and rinsed well

2¼ cups water

1½ tsp salt

3 tbsp ghee

¾ tsp ground saffron dissolved in 3 tbsp hot water

1 medium onion, thinly sliced

1½ tbsp olive oil

1¼ cups dried barberries, cleaned, washed and drained

3 tbsp sugar

¼ cup toasted pistachios, chopped

Method

Combine first 4 ingredients in the rice cooker; start the cooker. When it switches off, pour saffron water over rice. Keep pot covered for 10 mins, then fluff up rice with a fork. Sauté onion in oil; add barberries and sauté for just 1 min over low heat (they burn easily). Take off heat and mix in sugar. Place rice on a platter in alternating layers with the barberry mixture. Garnish with pistachios.

Ingredients
4 whole boned chicken thighs

4 tbsp ground sumac

1 tsp sugar

Salt and freshly ground black pepper to taste

Olive oil

Lemon juice

Method

Combine sumac, sugar, salt and pepper and rub over chicken; set aside for 5 mins. Heat enough oil in a frying pan to shallow fry chicken for 3-4 mins on each side until cooked through. Rest 5 mins, then cut each thigh into strips. Drizzle with lemon juice and serve with the barberry rice.

Thanks to Marty