Barberry Rice with Chicken

This is another really famous dish of Iran. The good news is that it is incredibly easy to prepare. I often cook this on nights when I can’t quite be bothered to cook.

It is one of many Persian recipes to feature an ingredient which used to be abundant in England, but with which we have long since forgotten how to cook. The barberry was used in lots of sauces and preserves and grew aplenty in England in Mrs Beeton’s times. It is full of vitamin C and aids digestion.