Method

• 1.
  Combine 2 tbs oil, cumin and cinnamon in a bowl and season. Add chicken and toss to coat. Marinate in the fridge for at least 1 hour.
• 2.
  Preheat oven to 180°C fan-forced.
• 3.
  Rinse rice until water runs clear. Bring a saucepan of salted water to the boil, add rice and cook for 7-8 minutes until still very al dente. Drain and rinse under cold water.
• 4.
  Place a deep 24cm (base measurement, 27.5cm top) non-stick ovenproof frypan over medium heat. Add chicken and gently cook for 6 minutes each side until just cooked through – you want to make sure you are not burning the spices on the chicken. Transfer to a bowl to rest, then slice thinly. Wipe pan clean.
• 5.
  Place saffron water, yoghurt, egg yolks, 1/3 cup (80ml) oil and 1 1/2 tsp salt flakes in a large bowl and whisk to combine. Add the rice and mix to combine.
• 6.
  Grease frypan with oil. Add half the rice mixture and press down with the back of a spoon to compact. Top with chicken and drained barberries, leaving a 2cm border (you want the chicken and barberries to be the hidden surprise in the centre). Add the remaining rice and press down with back of a spoon until compact and smooth.
• 7.
  Place over medium heat until you start to hear the rice sizzle, then cook for a further 6-8 minutes. Remove from heat, cover with foil and transfer to the oven. Bake for 1 hour. Cool in pan for 10 minutes, then invert onto a serving platter.
• 8.
  Scatter with pistachios, pomegranate and mint. Serve with extra yoghurt.