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1
Soak 2 cups basmati rice in cold salted water for several hours.
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2
Season 8 boneless, skinless chicken thighs with salt and pepper.
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3
In a large frying pan, fry 2 thinly sliced onions in 1 tablespoon butter until lightly colored.
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4
Remove onions from pan and reserve.
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5
Add 1 more tablespoon butter and sprinkle the chicken with 1 teaspoon turmeric.
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6
Brown the chicken gently on both sides.
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7
Add 1 cup water and simmer, uncovered, for 20 minutes, or until the chicken is tender and the liquid is syrupy.
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8
Remove the chicken from the pot and cool, separately reserving the cooking liquid and onions.
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9
Soak 1/2 teaspoon saffron in a little milk until brightly colored, then whisk in 1/2 cup plain yogurt, 1 egg, and the chicken meat.
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10
Set aside.
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11
Wash 2 ounces barberries well, drain, and cook in a small pan with 2 tablespoons butter and 1 tablespoon sugar for several minutes, stirring, or until plump.
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12
Drain the soaked rice and rinse under cold water.
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13
Bring 6 cups salted water to a boil, add the rice, and cook for 5 minutes.
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14
Drain and rinse with cold water.
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15
Preheat the oven to 300 degrees F. Brush a large casserole with 2 tablespoons butter and spread in half the rice.
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16
Arrange the chicken mixture over the rice.
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17
Combine the barberry mixture with the remaining rice and spread over the chicken.
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18
Spoon the reserved onions with liquid over the rice.
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19
Cover tightly and bake for 1 hour, or until the rice is fluffy.
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20
Remove from oven.
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21
Rest the casserole for 15 minutes before serving.
