Baghali Polo Ba Morgh

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1. 1Step 1: Add the chicken pieces, water, onion halves, turmeric, salt and pepper to a 12-inch nonstick skillet (the chicken pieces will be in a single layer). Bring the water to a boil over medium heat, skim off any foam from the top. Reduce heat to medium low, cover the skillet and cook for 45 minutes to 1 hour, or until the chicken is no longer pink inside and fork tender. Discard the onion halves.
2. 2Step 2: Meanwhile in another skillet fry the sliced onions in 3 TBSP of vegetable oil until golden brown. Add tomato paste and saute for another 3-5 minutes over medium low heat until aromatic. Set aside.
3. 3Step 3: Sprinkle the top of cooked chicken pieces with the optional 1/8 tsp saffron and use the back of a spoon to smear it on the surface. This will give chicken a rich saffron color as it cooks without using too much saffron; mix a few drops of the broth with saffron if needed.
4. 4Step 4: There should be about 1 1/2 inches of broth in the skillet at this point. Add extra water if needed.
5. 5Step 5: Add the fried onion mixture to the skillet and stir to mix it with the broth. Add fresh lemon juice and bring it to a boil.
6. 6Step 6: Cover the skillet, reduce the heat to low and simmer for 30 minutes. Turn the chicken pieces and continue to simmer covered for another 30 minutes until very tender. Serve over Baghali Polo.
7. 7Step 7: To make the Baghali Polo (Fava Bean and Dill Rice): Please follow the instructions for cooking the Persian Steamed Rice.
8. 8Step 8: After about 7 minutes of boiling in salt water, when the rice is firm in the center and tender on the two ends, add the fava beans to the pot. Bring the water to another boil and then immediately drain in a colander and rinse with cold water.
9. 9Step 9: Heat the oil and butter in the nonstick pot, cover the bottom of the pot with lavash or tortilla pieces.
10. 10Step 10: Add 1/3 of the cooked rice and fava bean mixture over the lavash. Sprinkle with 1/3 of the fresh or dried dill. Repeat 2 more times until you have used up all the rice mixture and dill. Sprinkle the top with the optional saffron. Cover with a kitchen towel or Damkesh and steam over medium low heat for 45 minutes to one hour, or until steam rises, the rice grains are tender, and the Tahdig is crispy and golden.