Prepare Saffron Water by grounding ¼ teaspoon of saffron threads with an ice cube until they dissolve completely. Set aside.

In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add chicken, season with salt, and sauté until golden brown.

Add a large chopped onion and cook until soft, then add minced garlic cloves and stir until fragrant.

Sprinkle in turmeric, cinnamon, nutmeg, cardamom, cumin, coriander, and chili powder. Mix for 1-2 minutes, then add tomato paste and half of the saffron water. Pour in chicken stock.

Bring to a boil, reduce heat to low and cover. Simmer for 40 minutes to 1 hour.

While the chicken simmers, rinse 1½ cups of basmati rice and soak for 30 minutes. Cook rice until just tender, then drain and set aside.

In a skillet, melt 1 teaspoon of butter and sauté ⅓ cup of dried barberries with sugar for 2-3 minutes.

Fold sautéed barberries into the rice with remaining saffron water, and keep warm.

Prepare Shirazi salad by dicing cucumber, tomato, and half a red onion. Toss with lemon juice, mint, and salt.

Serve by layering saffron-infused rice, chicken on top, with sauce, and the salad on the side.