Make saffron water by grinding ¼ teaspoon of saffron threads with an ice cube until finely pulverized. Let it sit for 15 minutes.

In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add 4 pieces of bone-in chicken and brown for about 5 minutes on each side.

Add 1 chopped large onion and stir for another 3-4 minutes. Mix in 2 minced garlic cloves, 1¾ teaspoons of turmeric, and the remaining spices.

Pour in 2½ cups of chicken stock and half of the prepared saffron water. Bring to a gentle boil, then reduce heat to low and simmer uncovered for about 1 hour.

Rinse 1½ cups of basmati rice under cold water. In a separate pot, bring 3 cups of water to boil, then add the rinsed rice and a pinch of salt. Cook for about 15 minutes until tender.

Melt 1 teaspoon of butter in a small pan and quickly sauté ⅓ cup of dried barberries for about 1 minute. Add ¼ teaspoon of sugar to balance tartness and mix with some rice.

Prepare Shirazi salad by dicing cucumber, tomatoes, and red onion, then combine with lemon juice and chopped mint.

To serve, plate the chicken alongside saffron rice topped with barberries and Shirazi salad.