In a skillet, heat some oil over medium-high heat. Add boneless chicken pieces and brown them until golden, about 5-7 minutes.

Once the chicken is browned, pour in saffron water, broth, and season with salt, pepper, and ground cardamom. Stir well, then reduce heat to a simmer. Cook until the chicken is fully cooked and tender, roughly 20-25 minutes.

Meanwhile, in a separate pot, rinse the basmati rice until the water runs clear. Cook according to package instructions, adding barberries halfway through the cooking process.

When the chicken is ready, serve it over a fluffy bed of barberry rice.

For a cozy crockpot meal, layer the chicken, saffron water, broth, and spices in your crockpot. Cook on low for about 4 hours.