Chicken Biryani

8 skinless chicken thighs, or drumsticks (about 3 pounds)

1teaspoon turmeric

1 teaspoon salt

¾ teaspoon black pepper

1 large onion, cut in half

3 cups water

⅛ teaspoon ground saffron powder (optional)

1 medium yellow onion, sliced thin and fried to golden brown in 2 tablespoons vegetable oil (or 3 ounces fried onions)

2 tablespoons tomato paste

2 tablespoons fresh squeezed lemon juice

1 tablespoon zereshk (barberries), pick through, wash and rinse

2 ½ cups uncooked basmati rice

1 ½ teaspoons rice spice, divided

1 large onion, diced medium and fried to golden brown in 3 tablespoons ghee or butter

⅓ cup zereshk, pick through, wash and rinse

Pinch of ground saffron powder (optional)

Optional garnish:

Sliced almonds and/or pistachios

Directions: