This recipe comes from Persia and I have taken it from 'Farah's Persian Cuisine, pg 24.' My workmate is from Persia and gave me the cookbook, it is simply gorgeous and the author has added a lot of interesting detail about the region in the book. I have included soak time in this recipe. I would suggest using the tail end of your soaking time to prep everything. I would also do the frying parts of this meal whilst the pot is boiling.