Gheymeh nesar

Step 1: Heat 3 tablespoons of 3 tbsp sunflower oil in a heavy pan over a medium heat and fry 2 onions until golden. Add 1 ⅛ lb lamb leg or shoulder, 1 tsp ground turmeric and ½ tsp ground cinnamon and fry until the meat is browned.

Step 2: Add 1 ¾ cups water and 1 tsp salt, cover and simmer gently until the lamb is very tender and the liquid has almost gone, leaving the meat glossy. Stir in 1 tbsp rosewater and half of ¼ tsp saffron threads.

Step 3: Blanch 1 orange peel in boiling water twice, draining each time. Simmer it with 2 tbsp sugar and 3 tablespoons of water until syrupy.

Step 4: Bring a large pot of water to the boil with 1 tbsp salt, add the drained 1 ⅛ lb basmati rice and boil for 6–7 minutes, until the grains bend but are still firm. Drain.

Step 5: Put the rest of 2 tbsp sunflower oil and 3 tablespoons of water in the pot, pile in the rice, make holes in it, wrap the lid in a tea towel and steam on the lowest heat until fluffy with a golden crust.

Step 6: Melt 1 oz butter in a small pan over a low heat. Add the drained 1 ⅜ oz dried barberries (zereshk) and stir for 1 minute only, until they plump and turn glossy red. Stir in 1 ⅜ oz slivered pistachios, 1 ⅜ oz slivered almonds and the peel.

Step 7: Mix two-thirds of the jewels into the lamb.

Step 8: Pile the rice on a platter, drizzle with the rest of ¼ tsp saffron threads and spoon the lamb over the top, finishing with the remaining jewels.