Start by marinating the chicken and let it marinate for about an hour. Then pour oil into a pot and place the chicken in it. Fry the chicken with the skin side down until it becomes golden (about 5 minutes), then turn the chicken and fry for another 5 minutes. Take the chicken out of the pot and set aside. Chop the onions and add them to the same oil the chicken was fried in. Fry the onions until they become soft, then add the chicken back with the skin side down. Add a can of tomato paste, followed by water. The water should almost cover the chicken, but not completely! Stir well to distribute the tomato paste evenly. Then put a lid on and let it simmer for about an hour. After 40 minutes, turn the chicken. Put the lid back on and let it simmer for the remaining 20 minutes. While it simmers, prepare the rice. Add 2-3 tablespoons of oil to a pot on high heat. Then add the rice and stir it well with the oil. Add water so it covers 1 cm above the rice. Put the lid on and let the rice cook on high heat for about 3 minutes. Then reduce the heat to low and let the rice cook for about 20 minutes. When the rice is ready, pour 2 tablespoons of oil over it and stir it in. Now fry the zereshk/barberries: Start by cleaning and rinsing the barberries under water. Then melt the butter in a pan and add the barberries along with sugar. Fry the barberries on low/medium heat for just a couple of minutes! Arrange the dish by placing a portion of rice on a platter. Then take a smaller portion of rice in a bowl, add a couple of spoonfuls of saffron water, and stir. This gives the rice the beautiful yellow color. Add the saffron rice on top of the white rice, followed by the chicken and zereshk/barberries. Feel free to add almonds and pistachios to the dish. ENJOY ♥️