The importance of a story’s end is widely recognised. My favourite endings also offer a bit of melodrama, and shed an exciting new light over proceedings. New Year’s Eve is very much an end chapter, rounding up the year’s events into one big festive countdown, and carrying us into the future in dramatic fashion. To enhance the theatrical effect, I have here the culinary equivalent of fireworks: an impressive Iranian rice cake that had an Instagram moment in 2018. So, welcome 2019 with tah chin (and all its trimmings), and a Happy New Year! Vegetarian Vegan Gluten free Dairy free
In a large saute pan for which you have a lid, heat two tablespoons of oil on a medium-high flame. Once hot, fry the onions, stirring from time to time, until softened and lightly browned – about 10 minutes. Add the garlic, ginger, cumin, cardamom and a teaspoon and a half of cinnamon, and cook for two minutes more, until fragrant.
Add the chicken, two teaspoons of salt and a generous grind of pepper, and cook for about five minutes, to sear lightly, then pour in the stock, bring to a boil and turn the heat to medium-low. Cover and leave to cook for about 30 minutes, until the chicken is cooked through.
Lift out the chicken and set aside. Stir 20g barberries into the pot and cook for 15-20 minutes on a medium-high heat, or until the sauce reduces to a thick