A simple, aromatic and traditonal persian dish, and a must have on a festive table.
Wash rice until water is clear, and soak in water for 1 hour.
Grind 1/4 tsp saffron in a mortar and add 25 ml of boiling water, cover, and set aside.
In a rice cooker place the rice with the soaking water and 1 tsp salt, once the rice boils, cook al dente for another 4 minutes, then drain in a colander.
Heat the ghee in a rice cooker, add 50 ml boiling water and 2 tablespoons of saffron infuse.
Add drained rice to the pot and layer in a mound shape, using the stem end of a wooden spoon, make 5 holes down to the bottom of the pot.
Cover the lid of the pot with a kitchen towel and steam the rice for 45 minutes.
Wash drumsticks, and dry them well.
Peel onion and cut it into 8 parts.
In a large frying pan, sauté onion with a little oil until golden.
Sprinkle with turmeric.
Place chicken drumsticks on top of the onion, sprinkle with saffron and add bay leaves.
Close the lid tightly and fry for 5 minutes.
Then add 150 ml of boiling water, and reduce heat.
Add salt and pepper and simmer with the lid on for 1 hour.
Half an hour before the rice and the chicken drumsticks are ready wash the barberries, soak them in clear water for about 15 minutes, then drain them in a sieve.
Heat ghee in a pan, add barberries and turn 2-3 times,
Add sugar and mix well.
Remove barberries from heat, add 3 tablespoons of the ready chicken drumstick sauce, cover, and set aside.
Once the rice is ready, remove about 5 tablespoons of rice from the pot and mix with the saffron infuse until the rice is completely yellow.
Place the remaining rice on a tray, decorate the yellow saffron rice on top and garnish with the prepared barberries.
Either place the chicken drumsticks around the rice or serve separately.