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1
Saute the chicken breasts in 2 tablespoons of the butter or oil, turning them over once and sprinkling lightly with salt, until lightly browned but still juicy inside.
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2
Cut each half breast into about 6 slices.
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3
Wash the rice in warm water and rinse in a colander under the cold tap.
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4
Soak the sour cherries, cranberries, and barberries in water for 15 minutes.
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5
Throw the drained rice in plenty of boiling salted water in a large (910-inch) preferably nonstick pan and boil for about 10 minutes, until partly cooked and still a little firm, then drain.
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6
Heat 2 tablespoons butter or oil in the bottom of the pan and stir in the saffron.
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7
Spread alternate layers of rice, chicken pieces, and the rest of the ingredients, ending with rice and sprinkling lightly with salt.
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8
Add the remaining butter (cut in little pieces) or oil over the top at the end.
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9
Put the lid on and steam on the lowest heat for about 2030 minutes, or until the rice is tender.
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10
For serving, see box below.
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11
Instead of the sour cherries and cranberries, have chopped dried apricots and chopped dates, or raisins.
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12
If you use a nonstick pan, you can turn the rice out like a crusty golden cake.
