Havij polo

Step 1: Heat 1 tablespoon of ⅞ tbsp sunflower oil in a pan over a medium heat, fry 1 onion until soft, then add 1 ⅛ lb chicken thigh fillets and 1 tsp ground turmeric and turn until coloured.

Step 2: Add 1 cup water and 1 tsp salt, cover and simmer until the chicken reaches 165°F in the thickest piece and the juices have reduced to about 100 ml.

Step 3: In a frying pan heat 2 tablespoons of 2 ⅛ tbsp sunflower oil over a medium heat and fry 1 ⅛ lb carrots until soft and lightly browned. Stir in 1 ½ tbsp sugar and ½ tsp ground cinnamon and cook 1 minute until glossy.

Step 4: Bring a large pot of water to the boil with 1 tbsp salt, add the drained 14 oz basmati rice and boil for 6–7 minutes, until the grains bend but are still firm in the centre. Drain.

Step 5: Put the rest of 3 tbsp sunflower oil and 3 tablespoons of water in the base of the pot. Layer rice, carrots and chicken in a cone, spooning the chicken juices over each layer.

Step 6: Make a few holes in the rice, wrap the lid in a tea towel, cover tightly and cook for 5 minutes over a medium heat, then on the lowest heat until fluffy with a golden crust.

Step 7: Drizzle ¼ tsp saffron threads over the top, mix gently and serve with the crust broken into pieces.