Heat oil or ghee in a deep pan over medium heat. Add the sliced onions and sauté until golden and fragrant. This forms the flavour foundation for the chicken sauce.

Add the chicken pieces to the pan, sprinkling turmeric, salt, and pepper over them. Brown lightly on both sides for 5–7 minutes. This helps lock in flavour and keeps the meat moist.

Stir in the tomato paste and cook for 1–2 minutes to remove its raw edge. Add water and a small pinch of saffron water. Cover and simmer on low heat for 35–40 minutes until the chicken is tender and the sauce thickens.

Bring a large pot of salted water to a rolling boil. Add the soaked rice and cook for 6–8 minutes until slightly softened but still firm in the centre. Drain and rinse with lukewarm water to stop further cooking.

In the same pot, heat 2 tbsp oil. Add a thin layer of rice to form the base crust (tahdig). Layer the remaining rice gently, shaping it into a mound. Cover the lid with a clean tea towel and place it tightly on the pot. Steam over low heat for 30–40 minutes until fluffy.

While the rice steams, rinse the barberries briefly in cold water to remove any grit. In a small pan, melt butter, add the barberries and sugar, and stir gently over low heat for 1–2 minutes. Avoid overcooking, as barberries burn easily and turn bitter.

Drizzle saffron water over a small portion of the cooked rice and stir to create vibrant golden grains. Keep the rest of the rice plain for contrast when plating.

Gently mix the saffron rice and barberries into the plain rice just before serving, or keep them as layers for a more traditional look. Reserve some barberries for garnish.

Arrange the chicken on a large serving platter, spooning some of the sauce beside it. Mound the rice next to the chicken, scattering reserved barberries over the top for a jewel-like finish.

Serve Zereshk Polo hot, accompanied by yoghurt or Shirazi salad. The combination of sweet, tart, and savoury makes this dish truly memorable.