Persian Chicken with Apricots, Almonds and Saffron

As you grow older, more and more of your life becomes history. When I first visited Iran it was still known as Persia and, apart from an incredible feast of large, pale-grey, glistening caviar to which we were treated one evening, my most vivid memories of the food are the combination of chicken or meat with fruit and the ethereal quality of the rice. I still try to recapture those tastes, as in this recipe, which goes perfectly with basmati rice.