Ingredients

• 3 cups Iranian rice
• 600 g bone-in meat
• 2 onions
• brewed saffron
• 3 tbsp oil
• salt and pepper
• 1 tomato
• butter

Steps

1. Simmer meat with onion, salt, and pepper 60–75 minutes until fork-tender; reserve a little broth.
2. Parboil rice and steam 30–40 minutes.
3. Brown meat 3–5 minutes in hot oil until the surface colors.
4. Finish rice with butter and saffron.
5. Serve meat beside the rice with a little warm broth on the side.