This dish is a traditional Persian dish.
Grind saffron finely in a mortar, pour boiling water over it and leave it covered for a few minutes.
Peel the onion and cut it into slices.
Fry in a bit of olive oil until golden brown and spread them all around the pan.
Place the chicken pieces in the center of the pan and fry until golden on both sides. Cover with a lid in between.
Spread saffron essence over the chicken pieces,
pour a glass of boiling water over them,
and season with salt and pepper.
Cover the pan with a lid and simmer for 30 minutes.
Just before the chicken pieces are finished, squeeze the lemon.
Add sour cherries with the juice of the lemon to a small saucepan and bring to a boil once, reduce heat and sprinkle with sugar. Allow simmering briefly until the sugar is dissolved.
Then add the sour cherries including the sauce to the chicken pieces and simmer for another 20 minutes.
Serve with rice.