Chicken joojeh with cranberry tahdig

Soak 10 large, flat bamboo skewers in water for about 30 minutes.

Meanwhile, to a large mixing bowl, add the yogurt (100 g), lemon juice (1/2), turmeric (1/2 tsp), ground cumin (1/2 tsp), garlic paste (2 tsp), ground coriander (1/2 tsp) and ½ tsp of salt. Cut the chicken (1 pack) into 2cm cubes, add to the marinade, then mix well to coat. Place in the fridge to marinate for at least 10 minutes, or ideally overnight.

Meanwhile, make the pickled radish salad. Add the sliced radishes (200 g) to a bowl with the white wine vinegar (30 ml), sugar (1 tsp) and ½ tsp of salt. Leave to infuse for 20 minutes before topping with the dill (15 g).

To make the tahdig, place 600ml of water in a large saucepan over a medium-high heat. Bring to the boil, then add the rice (300 g) and cook for 6-8 minutes, until the rice is slightly tender but still firm, then drain.

Turn your grill to high. Thread the chicken pieces onto the soaked skewers, adding them to a foil-lined baking tray as you go. Place under the grill for 12 minutes, until cooked through and charred, turning halfway.

Heat 1 tbsp of olive oil and the butter (40 g) in a large, non-stick lidded saucepan over a medium heat. Lower the heat and add the yogurt (2 tbsp), then add the rice in layers, packing it down gently with the back of a spoon. Using the handle of a wooden spoon, poke 5 large holes into the rice. Reduce the heat to low, cover the saucepan with a clean tea towel (double it up so it's just overlapping the rim of the saucepan) and put the lid on. Cook for 30 minutes over a low heat, checking occasionally to ensure it’s not burning.

Meanwhile, blitz the roasted pepper and tomato dip (1/2 jar) and 100ml of water in a blender until smooth.

Add the finely diced cucumber (1) to a mixing bowl, with the yogurt (100 g), mint (10 g) and garlic (1 clove). Mix well and season with salt and pepper.

To a small saucepan, melt the butter (50 g) over a medium heat. Add the cranberries (50 g), raisins (50 g) and flaked almonds (25 g) until golden. Add the turmeric (1 tsp) and simmer until you have a buttery, yellow sauce.

Once the rice is cooked, carefully flip the pot onto a serving platter, revealing the crispy golden tahdig. Cover with the buttery fruit and nuts.

Add a dollop of tomato and pepper sauce to a plate, then top with the chicken skewers and radish salad. Serve alongside the tahdig and cucumber yogurt.