• Wash and soak basmati rice for 1 hour.
• Crush the saffron strands using a mortar and pestle into a fine powder. Add 4 tablespoons of chilled water and let it soak for 15 minutes.
• Prepare the Irani spice mix by adding turmeric powder, red chili powder, cumin powder, cardamom powder, and black pepper powder in a bowl. Mix well and set aside.
• Marinate chicken pieces with 2 teaspoon Irani spice mix, salt, and 1 tablespoon olive oil. Mix everything well and marinate for 15 minutes.
• Heat 4 tablespoons of cooking oil in a shallow saucepan. Fry chicken pieces on both sides for 5 minutes on medium-high heat. Remove the chicken pieces to a plate.
• Heat the same saucepan and fry the chopped onion and chopped garlic until soft and translucent. Then add remaining Irani spice mix and grated fresh tomato puree. Keep stirring and cook the mixture for 5 minutes.
• Return the fried chicken pieces to the onion-tomato mixture. Pour 2 tablespoons of saffron water along with 1 cup of water or chicken stock. Stir well, cover, and cook the chicken until it is fully done.
• Once the chicken is done, add 2 tablespoons of tomato puree and cook for a couple of minutes. Turn off the heat and keep the chicken warm until served.

For Fried Barberries

• Heat a small saucepan with 1 tablespoon butter, ¾ cup dried barberries, 2 teaspoon saffron water, and 1 teaspoon sugar. Fry for 3 to 4 minutes and set aside.

For the rice

• Heat a large saucepan add 3 liters of water or more and 2 tablespoons of salt. Once it starts to boil, add soaked basmati rice. Cook for around 7 to 8 minutes or until the rice is almost cooked (90%).
• Strain the rice and place it back into a non-stick saucepan for dum cooking. Once you add all the cooked rice in the saucepan, instead of making it flat, you need to heap the rice and give it a cone shape. Add butter pieces if you wish. Make three to four dents for the steam to circulate. Cover the saucepan and keep on dum cooking for 10 minutes on low flame.
• Open the lid and remove 3 to 4 tablespoons of rice in a small bowl and add the remaining saffron water (1 tablespoon) to it. Mix well and set aside.

Plating

• Take a large serving dish and spread the cooked rice. Then add a layer of saffron rice followed by fried barberries. Finally, add the chicken pieces on top and serve the gravy on the side.
• Serve the dish hot with salad and butter.