Soak saffron: Begin by soaking a pinch of saffron in a small bowl with ice cube water. Let it sit to release its stunning color and flavor.

Heat oil: In a large pot, heat a few tablespoons of vegetable oil over medium-high heat.

Brown the chicken: Season your bone-in chicken with spices, then add it to the hot oil along with chopped yellow onions. Sear until golden brown, about 5-7 minutes.

Add garlic: Once browned, toss in minced garlic and stir-fry for 30 seconds.

Simmer the chicken: Stir in remaining spices, tomato paste, saffron water, and chicken stock. Bring to a simmer, cover partially, and let it cook for about 4 hours.

Cook the rice: While your chicken is cooking, prepare the basmati rice according to package instructions.

Sauté barberries: In a small pan, melt a bit of butter and add dried barberries along with a pinch of sugar. Sauté gently for about 30 seconds.

Combine rice and barberries: Mix the cooked rice with sautéed barberries and a splash of the reserved saffron water.

Prepare Shirazi salad: Dice cucumber, tomatoes, and red onion. Toss with fresh lemon juice, mint, salt, and pepper. Chill until serving.