Method

1. Take rice, rinse well & soak for an hour.
2. Boil 4 litres of water & add soaked rice. Cook until 60% done. Drain once cooked.
3. Put the drained rice back in pot. Steam for 10 minutes. Add 3 tbsp of butter & steam for another 15 minutes. Keep aside.
4. For saffron water: Add 1 tbsp of sugar in 3 tbsp of water & 1/2 tsp of saffron.
5. Take dried barberries, rinse them well, drained & set aside.
6. In a pan, add 1 tbsp of butter, as it melts, add berries, cook for a minute. Add 1 tbsp of sugar & 1 tbsp of saffron water. Cook until water is dried. Take out and set aside.
7. In a pan, add butter and as it melts, add julienne cut carrots; cook for a minute. Add orange peel and cook for 2 minutes. Then take out and set aside.
8. In a bowl, add 1/4 of boiled rice. Add saffron water and add prepared barberries. Mix well.
9. For serving: layer the plain rice on bottom. Topped with barberry rice, prepared carrots and orange peel. Lastly garnish with sliced almonds and pistachios.Chicken Torsh Kebab:
10. Add all the ingredients (walnut, parsley, garlic, saffron water, oil, pomegranate molasses, salt & pepper) in chicken & marinate for 2 hours.
11. Then thread in skewers and grill for 25 minutes or bbq these for 6/7 minutes until done.Chicken Koobideh:
12. Add all ingredients (onion, sumac, pepper, turmeric, chilli powder, paprika, ginger-garlic and salt) in chicken mince and mix well.
13. Marinate overnight or at least 4 hours. Then stick to skewers and give a flat shape.
    Grill for 25 minutes in oven or on stove 2/3 minutes each side or bbq these until done.