Steps
- Freeze ¼ cup of water in an ice cube mold. Grind 12 saffron strands, sprinkle over the ice in a bowl, and leave until melted.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sauté 1 sliced yellow onion for 5-10 minutes, until soft and golden.
- Cut 340g of boneless skinless chicken breast into 1in / 2.5cm pieces. Add with ½ teaspoon of turmeric, 1 teaspoon of paprika, and half of 2 teaspoons of kosher salt. Cook for about 10 minutes, until the chicken reaches 165°F / 74°C.
- Rinse 2 cups of basmati rice. Boil in salted water for 8 minutes, until tender outside but firm inside, then drain. Preheat the oven to 350°F / 175°C.
- Whisk 1 cup of plain Greek yogurt, 3 eggs, ½ cup of canola oil, the saffron liquid, and the remaining salt. Fold in the rice.
- Oil a 9 × 9in / 23 × 23cm baking dish. Layer half the rice, the chicken mixture, and the remaining rice. Cover with foil and pierce small holes in it.
- Bake for 1 hour 20 minutes, until the base is golden, the top is dry, and a skewer comes out clean. Cool for 10-20 minutes.
- Melt 2 tablespoons of butter with 1 tablespoon of canola oil over medium heat. Add ¾ cup of dried barberries, 1½ teaspoons of sugar, and 1 teaspoon of rosewater; stir for 1-2 minutes, until glossy.
- Loosen the rice from the dish and invert onto a platter. Spoon over the barberries and scatter with slivered almonds and pistachios.