Slice the onion into thin strips and sauté it in oil with salt, pepper, and turmeric.

Cut the chicken into small pieces as desired, add to the onions, and sauté until lightly cooked.

Add some of the brewed saffron to the chicken and onion mixture.

Soak the rice with salt for 30 minutes to 1 hour, then parboil it. Note: The rice should be parboiled slightly drier than usual.

In a bowl, mix the rice, yogurt, egg, saffron, and oil thoroughly.

Sauté the soaked barberries with a little sugar for about 5 minutes.

Grease the bottom of a pot well with oil. Add half of the rice mixture and press it down firmly.Spread the chicken mixture evenly over the rice, then add the remaining rice mixture on top and press it down again.

Cook over medium heat for about 40 minutes. Keep the heat slightly higher for the first 10 minutes, then reduce it.

Garnish the tahchin with the sautéed barberries before serving.