Steps
- Grind 1g of saffron and steep in 4 tablespoons of boiling water for 5 minutes. Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat.
- Cook 3 large thinly sliced onions for 12-15 minutes, until soft with golden edges. Add 600g of boneless skinless chicken thighs, each cut into thirds, and 6 large crushed garlic cloves; season and cook for 5 minutes without browning.
- Add slightly more than half the saffron water and about 500ml of boiling water, enough to cover the chicken. Simmer uncovered for 35-40 minutes, until tender and at least 165°F / 74°C.
- Meanwhile, boil 500g of basmati rice in salted water for 6 minutes, until elongated but still firm inside. Drain, rinse thoroughly under cold water, and drain for 10 minutes. Lift the chicken and onions out of their liquid.
- Pour water ¼in / 5mm deep into a nonstick pot. Mix in 3 tablespoons of Greek-style yogurt, the remaining saffron water, 3 tablespoons of vegetable oil, and salt.
- Loosely layer half the rice, the chicken and onions, and the remaining rice in the pot. Wrap the lid in a clean cloth, securing it away from the burner, cover tightly, and cook over the lowest gas heat for 1 hour.
- Melt 75g of butter in a small pan over low heat, then remove from the heat. Fold in 75g of barberries, 100g of roughly chopped shelled pistachios, 75g of sliced almonds, and 3 tablespoons of superfine sugar.
- Gently fold the fruit and nuts into the cooked rice and lift onto a platter. Remove the crisp bottom crust, cut into triangles, and arrange on top.