Zereshk Polo (Persian Barberry Rice)

Saffron Chicken
1 Pat the chicken dry and loosen the skin. Mix advieh, black pepper, and 2 teaspoons salt and rub the spices inside, outside, into the flesh, and under the skin. Blend 1 onion, half the garlic, and the lemon juice in a food processor. Strain and discard the solids, reserving the juices. Mix the juices with olive oil, saffron water, and ¾ teaspoon salt. Drizzle ⅔ of the marinade over and inside the chicken, then refrigerate overnight.
3 Preheat the oven to 430°F. Remove the chicken [timer minutes=30]30 minutes[/timer] before cooking. Drizzle melted butter and half the remaining marinade inside and outside the chicken. Sprinkle with salt and pepper. Stuff the cavity with quartered onion, remaining garlic, lemon, and bay leaves. Tie the drumstick ends with string and tuck the wing tips under the chicken.
5 Place chicken breast-side up on a bed of onion slices in a greased roasting pan and pour remaining marinade. Roast in the middle rack of the oven for [timer minutes=90]1 hour and 30 minutes[/timer] or until the internal temperature reaches 165°F, basting at 30 minutes and 1 hour. Let it rest before serving with pan juices. For step-by-step photos and tips, see the full saffron chicken recipe. 
Prepare Barberries
8 Remove tiny stems from dried barberries and place in a colander. Immerse the colander in cold water for [timer minutes=20]20 minutes[/timer], allowing sand to settle. Rinse thoroughly and drain.
9 In a cast iron skillet, heat 1 tablespoon oil and 1 teaspoon ghee. Add onions and sauté until light golden brown, stirring occasionally, about 15 to 20 minutes. Tip: Add a pinch of salt while cooking the onions. Add barberries and cook for less than [timer minutes=1]1 minute[/timer]. Watch carefully as the berries burn easily. Stir in sugar and cook for [timer minutes=1]1 more minute[/timer]. Transfer the barberry mixture to a plate.
Cook Rice 
13 Rinse rice 4-5 times with water until it is clear and not starchy. Drain well. 
14 In a large pot, bring 10 cups of water with 2 tablespoons of salt to a rolling boil. Add basmati rice and boil for [timer minutes=4]4-5 minutes[/timer] until soft, stirring occasionally. Drain in a colander and set aside.
17 Rice Crust (Tahdig): Melt 2 tablespoons of butter or oil in a non-stick pot or Persian rice cooker bowl. Combine ½ cup of cooked rice with yogurt and 2 teaspoons of saffron water. Spread a ¼-inch-thick layer of rice-yogurt mixture over melted butter in the pot. Tip: Adjust the amount of oil, rice, yogurt and saffron based on the pot size.
Steam The Rice
19 Layer the remaining cooked white rice in the pot, sprinkling advieh in between. Drizzle 3 tablespoons of oil on top. Sprinkle saffron water all over and create holes in the rice with a wooden spoon. Wrap the lid with a kitchen towel and place it firmly over the pot to create a tight seal. 
20 Raise the heat to medium and cook for [timer minutes=5]5 minutes[/timer]. Reduce the heat to low and cook for [timer minutes=40]40 minutes[/timer], until the rice at the edges turns golden and crispy and a crust (tahdig) forms on the bottom. Turn off the heat and let it rest for [timer minutes=5]5 minutes[/timer]. Scoop some saffron rice from the top and set it aside.
Serve
23 On a serving platter, assemble cooked rice and barberry mixture in several alternating layers. Top with almonds, pistachios, and reserved saffron rice. Serve with the rice crust (tahdig) on the side if prepared.