Begin by steaming the Basmati rice.

Thoroughly wash the rice until the water comes clear.

And soak the rice for about 10 minutes in water.

Meanwhile, add 3 litres of water and salt and bring it to a boil.

Now drain the soaked rice and add it to the boiling pot. Let it boil for 6 minutes.

Remember to keep checking. When the rice turns soft on the outside and crunchy inside it is ready.

Remove from the heat and run under cold water to cool it down.

In another pan over medium heat pour oil and place the cooled-down rice over it. Place a lid and cover. As a little steam builds up in the pot, turn the heat to low.

Let it steam for 40 minutes or until the rice turns fluffy.

For the saffron rice: Crush saffron along with a little salt into powder. Pour it over hot water and let it dissolve.

Now place a small amount of steamed rice in a bowl, pour the saffron liquid and mix until it comes to the desired colour.

For the barberry rice: Over medium heat in a pan add butter and barberries. To this add sugar and water.

Let it boil until the water evaporates and barberries become plump.

Now mix a part of the barberries with a part of the saffron rice. Keep aside.

For the zereshk polo: On a plate layer the white steamed rice. Then spread a layer of saffron rice and on top barberry rice. Garnish with pistachios.

For the Persian chicken: In a pan over medium heat pour oil and add the chicken. Fry it golden brown and keep it aside.

Add onions and garlic, and cook for a minute. Add tomato, salt, pepper, and turmeric powder. Let this cook until soft.

Now add the chicken and saffron water. Add more water until the chicken pieces are submerged. Cover and let it simmer over low heat for 30 minutes.

Keep the gravy content in the chicken as per the requirement. Serve with the rice.