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1
Clean and wash 3 cups of rice 5 times in warm water.
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2
Place the whole chicken in a baking dish.
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3
Stuff the bird with one of the whole onions, the garlic, and sprinkle with salt, pepper, and 1 teaspoon saffron water.
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4
Cover and bake in a 350 degrees F oven for 1 1/2 to 2 hours.
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5
Clean the barberries by removing their stems and placing the berries in a colander.
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6
Place colander in a large container full of cold water and allow barberries to soak for 20 minutes.
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7
The sand will settle to the bottom.
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8
Take the colander out of the container and run cold water over the barberries; drain and set aside.
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9
Saute 1 sliced onion in 2 tablespoons butter, add barberries and cumin, and saute for just 1 minute over low heat because barberries burn very easily.
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10
Add 4 tablespoons sugar, mix well, and set aside.
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11
Bring 8 cups water and 2 tablespoons salt to a boil in a large, non-stick pot.
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12
Pour the washed and drained rice into the pot.
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13
Boil briskly for 6 to 10 minutes, gently stirring twice to loosen any grains that may have stuck to the bottom.
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14
Bite a few grains; if the rice feels soft, it is ready to be drained.
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15
Drain rice in a large, fine-mesh colander and rinse in 2 or 3 cups lukewarm water.
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16
In the same pot heat 4 tablespoons butter and 2 tablespoons water.
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17
In a bowl, mix 2 spatulas of rice, the yogurt, and a few drops of saffron water and spread the mixture over the bottom of the pot to form a tender crust ( ).
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18
Place 2 spatulas full of rice in the pot, then sprinkle the cumin over the rice.
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19
Repeat these steps, arranging the rice in the shape of a pyramid.
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20
This shape allows room for the rice to expand and enlarge.
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21
Cover and cook for 10 minutes over medium heat.
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22
Mix the remaining melted butter and saffron water with 1/4 cup of water and pour over the pyramid.
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23
Place a clean dish towel or paper towel over the pot; cover firmly with the lid to prevent steam from escaping.
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24
Cook for 50 minutes longer over low heat.
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25
Remove the pot from heat and allow to cool, covered, for 5 minutes on a damp surface to free crust from the bottom of the pot.
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26
Remove lid and take out 2 tablespoons of saffron-flavored rice and set aside for use as garnish.
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27
Then, gently taking 1 spatula full of rice at a time, place rice on a serving platter in alternating layers with the barberry mixture.
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28
Mound the rice in the shape of a cone.
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29
Arrange the chicken around the platter.
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30
Finally, decorate the top of the mound with the saffron-flavored rice, some of the barberry mixture, and almonds and pistachios.
