Put the sugar in a small saucepan along with the 40 ml (about ¼ cup) of water and heat until the sugar dissolves. Remove from heat; add the barberries and set aside to soak. If using currants, soak them in a couple of tablespoons of lemon juice.

Meanwhile, heat half the olive oil in a large sauté pan for which you have a lid; add the sliced onion and cook over medium heat for 10-15 minutes stirring occasionally, until the onion has turned a deep golden brown (I cover the pan with a lid set at an angle, this allows some of the moisture from the onions evaporates, but the rest falls back down in the pan keeping the onions moist so they don’t burn). Transfer the onions to a small bowl and wipe the pan clean.

Place the chicken in a large mixing bowl and season with 1½ teaspoons of salt and black pepper. Add the remaining olive oil to the sauté pan and sear the chicken pieces starting skin side down. Sear for at least 10 minutes per side, this is important as it partially –cooks the chicken. Removed the seared chicken from the pan. Add the cardamom, cloves and cinnamon and cook one or two minutes, and then add the rice and the caramelized onion. Strain the barberries (or currents) and add them as well. Stir well to coat everything in oil, then return the seared chicken and mix with the rice.

Pour the boiling water over the rice and chicken, cover the pan and cook on a very low heat for 30 minutes. Take the pan off the heat, remove the lid and quickly place a clean tea towel over the pan then return the lid to the pan. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm, with yoghurt if you like.