What You Need
Preheat oven to 450°. Grind the saffron until fine in a mortar and pestle or a small dish with the end of a wooden spoon. Add 2 ice cubes and set aside until melted. Toss the chicken with the turmeric, cumin, and 1 tablespoon each salt and pepper until well coated. Set aside to marinate, while the rice cooks.
Rinse the basmati rice in a strainer until the water runs clear. Remove to a 5-qt HexClad Dutch Oven and cover with 2 to 3 inches fresh water. Bring to a boil and simmer, uncovered, until the rice is plumped and tender, 10 minutes. Remove from heat, rinse with cool water and set aside.
Meanwhile, heat 2 tablespoons oil in a 10” HexClad Hybrid Pan over medium heat. Add the chicken and cook, turning, until well browned on both sides, 5 to 8 minutes. Reduce the heat to medium low and add the diced onion. Continue to cook, stirring the onion and turning the chicken, until the onions are browned and the chicken is cooked through, 20 to 25 minutes more. Set aside to cool slightly and then shred the chicken
Melt the butter in a 10” HexClad Hybrid Pan over medium-low heat. Add the pistachios, barberries, rosewater, and sugar. Cook, stirring, until the sugar melts and most of the butter has been absorbed, about 2 minutes. Remove from heat and set aside.
In a large bowl, combine yogurt, egg yolks, bloomed saffron and water,1 /2 cup oil, and 1 teaspoon salt. Gently stir the parboiled rice into the yogurt mixture to coat.
Coat a 3 qt 9x13 oven safe baking dish, preferably glass, generously with oil, about 2 tablespoons. Add half the rice mixture and spread into an even layer. Top evenly with chicken mixture, followed by half the pistachio mixture and then the remaining rice mixture. Press down firmly to pack the rice.
Cover with foil and bake until the edges are bubbling and golden brown, rotating halfway through, 45 to 65 minutes. If using a glass dish, check the bottom as well for a golden brown crust.
Remove from oven and let cool for 10 minutes. Place a large cutting board on top of the baking dish and carefully flip over. Top with remaining pistachio and barberries mixture. Cut into squares and serve.