Tah-chin

Step 1: Put 1 ⅓ lb boneless chicken thighs, 1 onion, ½ tsp ground turmeric, 1 tsp salt and 1 ¾ cups water in a pan, cover and simmer for 30 minutes until the chicken reaches 165°F and pulls apart easily. Lift it out and tear into large strips.

Step 2: Whisk 14 oz thick plain yogurt, 3 egg yolks, 1 tsp salt and three-quarters of the ⅜ tsp ground saffron until smooth and deep yellow. Toss the chicken with 3 tbsp of this mixture and set aside.

Step 3: Bring 12 ½ cups water to a rolling boil with 2 tbsp salt. Add the drained 1 ⅛ lb basmati rice and boil for 6 minutes until the grains are soft outside but still firm in the centre. Drain well.

Step 4: Fold the rice into the yogurt mixture until every grain is coated golden.

Step 5: Heat the oven to 400°F (350°F fan). Pour 4 tbsp sunflower oil and half the ⅞ oz melted butter into a 24 cm ovenproof glass or metal dish and swirl to coat the base and sides.

Step 6: Press half the rice firmly into the dish, spread the chicken over it in an even layer, then cover with the rest of the rice and press down well with the back of a spoon. Drizzle over the rest of the ⅞ oz melted butter.

Step 7: Cover tightly with foil and bake for 1 hour 30 minutes. In a glass dish you can see the base: it should be an even, deep golden brown all over.

Step 8: Rest out of the oven for 10 minutes. Run a knife round the edge, put a large plate on top and turn it out in one firm movement.

Step 9: Warm 3 tbsp dried barberries with 1 tsp sugar and a splash of water in a small pan for 1 minute until plump. Brush the remaining ⅛ tsp ground saffron over the crust and scatter with barberries and 2 tbsp slivered pistachios. Cut into wedges like a cake.