Khoreshi-e-gheimeh khalal (Barberry and almond casserole)

(Serves 4)

2 onions, peeled and chopped

Oil for frying (sunflower, to be authentic)

1tsp turmeric

6 medium waxy potatoes, peeled and quartered

1tbsp tomato paste

2-3 dried limes, washed and pricked

120g barberries, washed and sorted

100g nibbed almonds

4 large tomatoes

Salt and pepper, to taste

Fry the onions in a little oil in a saucepan, and as they start to soften, add the turmeric, stirring well.

Add the potatoes, the tomato paste and the dried limes, and then enough water to cover all the ingredients with 1cm to spare.

Bring to the boil, spoon in the barberries and the almonds, and set to simmer.

Once the potatoes are al dente (about 10 minutes should do the trick), halve the tomatoes and lower those in, and season the casserole to taste.

Top up the liquid levels if it looks a bit dry.

Allow to bubble gently for a further 20-25 minutes, or until the potatoes are really tender and the tomatoes soft.

Serve with brown basmati rice, plain yoghurt and fresh herbs.