Season the chicken pieces with salt, pepper, and turmeric, then fry them in oil until fully browned.

Remove the chicken from the pot, then add the onion to the same pot and sauté with salt, pepper, and turmeric.

Add the chopped bell pepper and carrot, and sauté well.

Add the tomato paste and sauté for about 5 minutes.

Place the chicken pieces back on top of the mixture and add water—make sure the water does not completely cover the chicken.

Add the brewed saffron and let the dish cook for 1 to 1.5 hours until it thickens and develops flavor.

Add one teaspoon of sugar to the washed barberries and sauté them in oil for 5 minutes.

In the last 15 minutes of cooking, add part of the barberries to the chicken mixture.

Fry the thinly sliced potatoes in oil.