Step 1

Sprinkle the saffron in a small dish over the ice cube and allow the ice cube to melt. Set aside.

Step 2

Heat the oil over medium high in a large pot.

Step 3

Combine the spices and sprinkle a little on the chicken. Saute the chicken and onion in the oil until browned.

Step 4

Add the garlic and continue cooking for about 30 seconds. Add the remaining spices, tomato paste, half of the saffron water (reserve half for the rice!) and chicken stock or water.

Step 5

Simmer until chicken becomes very tender and sauce thickens and reduces. I like to simmer it on low heat for about 4 hours uncovered, but you can cook it faster at a higher heat!

Step 6

Cook the rice according to the package directions.

Step 7

In a small pan, heat the butter over medium and add the barberries and sugar. Cook and stir for about 30 seconds.

Step 8

Pour the rice into a serving bowl. In a separate bowl, combine 1/2 cup of the cooked rice with the barberries and reserved saffron water. Spread the saffron rice over the top of the rest of the rice.

Step 9

Dice the vegetables and toss with the mint and lemon juice. Season to taste with salt and pepper and chill until ready to serve.