Iranian Food Recipe with Saffron Chicken Oven-Only

Instructions:

1. Prepare the 'Liquid Gold' by grinding saffron threads with a pinch of sugar into a fine powder. Steep the powder in 3 tbsp of warm water to bloom the color and aroma.
2. Heat 3 tbsp clarified butter in a large skillet over medium high heat. Place 4 chicken thighs skin side down and cook 8 minutes until the skin is deep golden and shatters when poked. Remove chicken and set aside.
3. In the same fat, add 2 thinly sliced yellow onions. Sauté 12 minutes until softened and starting to caramelize at the edges. Stir in 1 tsp turmeric powder and 2 tbsp tomato paste, cooking for 2 minutes to remove the raw metallic taste of the paste.
4. Pour in 1 cup filtered water, 1 tbsp lime juice, 1 tsp sea salt, and 0.5 tsp black pepper. Stir in half of your bloomed saffron liquid.
5. Return the chicken to the pan, skin side up. Reduce heat to low, cover, and simmer for 45 minutes until the meat is tender and pulling away from the bone.
6. While chicken cooks, boil a large pot of salted water. Add 3 cups rinsed basmati rice and cook 7 minutes until grains are soft on the outside but still have a firm bite in the center. Drain and rinse with cool water.
7. In a clean pot, add a splash of oil. Mound the rice in a cone shape, poke holes with a spoon handle for steam to escape, cover with a towel wrapped lid, and cook on low for 30 minutes.
8. In a small pan, melt 4 tbsp unsalted butter. Add 0.5 cup barberries and 1 tbsp sugar. Sauté for only 2 minutes until they plump up and glow like tiny rubies. Do not let them turn brown!
9. Take one cup of the steamed rice and mix it with the remaining saffron liquid and the sautéed barberries. Fold this vibrant mixture back into the main pot of white rice for a marbled look.
10. Remove the lid from the chicken pan. Increase heat for 5 minutes until the sauce reduces to a thick, velvety glaze that coats the back of a spoon.