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1
Place the basmati rice in a large bowl with 1 teaspoon of the salt and enough hot water to cover.
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2
Let sit 1 hour.
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3
In a large skillet, heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium heat.
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4
Add the onions, cook and stir until golden, about 7 minutes.
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5
Remove the onions and set aside.
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6
In the same skillet, add another 1 tablespoon of the oil and 1 tablespoon of the butter.
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7
Place the chicken pieces into the skillet, and season with salt and pepper to taste.
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8
Begin to brown the chicken on both sides.
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9
When the chicken starts to brown add the cinnamon and chicken broth.
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10
Turn the heat to medium-low, cover and cook for 35 minutes until the chicken is tender.
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11
Transfer the chicken to a plate to cool and remove the skin and thigh bones.
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12
Reserve the cooked chicken broth.
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13
Drain the barberries and place in a small saucepan with 1/2 cup of the reserved chicken stock and sugar.
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14
Bring to a boil and boil for 5 minutes, until the mixture begins to slightly thicken.
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15
Add the saffron mixture and set aside.
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16
Fill a 5-quart saucepan, three-quarters-full with water.
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17
Bring to a boil, add 1 teaspoon of the remaining salt and the drained basmati rice.
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18
Cook on high for 7 minutes, stirring occasionally.
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19
Drain the rice in a colander and rinse with cold water several times.
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20
Remove the bones from the cooked, cooled chicken.
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21
Set aside.
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22
In the same 5-quart saucepan, melt 1 tablespoon of the remaining oil and 1 tablespoon of the remaining butter.
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23
Layer evenly one-third of the rice, one-third of the chicken, one-third of the barberry mixture, and 1 tablespoon of the cumin seeds.
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24
Repeat these layers until finished.
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25
Put 2 layers of paper towels over the top of the pot and cover.
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26
Cook for 10 minutes on medium heat and then 35 minutes on low heat.
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27
When finished, carefully remove the lid and paper towels, watching out for steam.
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28
Fluff and mix the rice and chicken mixture together.
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29
Add the remaining oil and butter and fluff well.
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30
To serve, spoon onto the center area of a serving plate, creating a peaked mound.
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31
Garnish with a sprinkle of the almonds and pistachios over the top and sides of the pilaf.
