Ingredients:

2 teaspoons ground saffron

Generous ½ cup (130 ml) virgin olive oil

4 bunches celery (about 30 stalks), cut into 2 ½-cm segments

3 onions, thinly sliced

¼ teaspoon ground turmeric

4 boneless, skinless chicken breasts, cut in half

4 skinless chicken thighs

1 x (800 g) can crushed Italian tomatoes

1 cup (85 g) candied orange peel

½ cup (95 g) sour grapes (ghoureh) (optional)

2 teaspoons Persian spice mix (available online from Herbie’s Spices)

2 cups (475 ml) chicken stock

½ cup (120 ml) Lemon juice, plus extra to taste

2 teaspoons salt, plus extra to taste

1 teaspoon black paper

1 cup (150g) cherry tomatoes

Chopped parsley, for garnish (optional)

Chelow (Persian white rice) or basmati, to serve

Method:

1. In a small bowl, bloom the saffron in 4 tablespoons of hot water. Set aside.

2. Heat 3 tablespoons of oil in large pan over medium heat. Add the celery and saute for 5 minutes, until softened.

3. Heat 5 tablespoons of oil in a large heavy saucepan over medium heat. Add the onions and saute for 12 to 15 minutes, until golden brown. Add the turmeric and chicken. Cook for 5 minutes on each side, until golden brown.

4. Add the crushed tomatoes, orange peel, sauteed celery, sour grapes, if using, and Persian spice mix. Pour in the stock, lemon juice, and bloomed saffron water. Season with salt and pepper. Cover and simmer over low heat for 1 hour; or until the chicken is tender.

5. Increase the heat to medium and cook, uncovered, for another 10 to 15 minutes, until the sauce has thickened.

6. Meanwhile, heat the remaining 1 tablespoon oil in a small saucepan over medium heat. Add the cherry tomatoes and saute for 3 minutes, until slightly softened. Season to taste with salt or lemon juice.

7. Transfer the chicken and celery to a large serving dish, then pour the sauce on top and around the stew. Top with the sauteed cherry tomatoes. Garnish with parsley, if using. Serve warm with chelow (Persian white rice) or basmati.