Zereshk Polo...

Ingredients:

50g oil
1 onion or 150g
750g chicken
1 teaspoon salt
1 teaspoon turmeric
500 ml water
600g rice
100g butter
100g barberries
3 tablespoons sugar
1 teaspoon saffron
50g pistachio slices
50g almond slices
1 cube MAGGI Chicken Stock

Preparation
Heat the oil in a large pan, add and cook sliced onion on medium heat until soft.
Cut the chicken in medium size pieces, add to the onion and cook for 10 minutes.
Add the salt, turmeric and water and cook for 1 hour until ½ cup of chicken broth has been made.
Strain out the water from the rice that was previously soaked and brought to a boil. Melt half of the butter into a big pot, add the rice to it, and then add the rest of the butter onto the rice.
Cover the pot with a lid wrapped in a tea towel and cook for 45 minutes under low heat.
Wash the barberries and sauté them briefly in a little bit of oil in a separate pan. Add the sugar and saffron to them.
Mix 2/3 of the barberries with half of the rice and place onto a serving dish.
Place pieces of boneless chicken on the rice mixture.
Mix the remaining barberries with the almond and pistachios slices and then mix the lot with the remaining rice.
Place this mixture on top of the chicken on the serving dish.
Dissolve the MAGGI Chicken Stock cube into ½ cup of chicken stock obtained in the first step and pour onto the rice dish