Preheat the oven to 400°F.

Sprinkle ground saffron on ice cubes and let it melt at room temperature to bloom the saffron.

Clean the chicken and pat it completely dry, both on the skin and in the cavity.

Carefully separate the chicken skin from the meat without tearing it.

Mix bloomed saffron, olive oil, melted butter, and the juice of 1/2 lemon in a bowl.

Pour the saffron mixture under the skin, massaging to distribute the flavor.

Place the head of garlic in the chicken cavity.

Cross the chicken legs and tie them with kitchen twine.

Place the chicken in a roasting pan and pour in the chicken stock.

Roast for about 1 hour and 20 minutes, or until the thighs register 165°F.

Baste the chicken halfway through the roasting process.

Let the chicken rest for 10 minutes before carving.

Serve the saffron chicken with barberry rice.

To make the rice, place rice, water, salt, and 2 tablespoons oil in a saucepan and bring to a boil.

Reduce the heat to low and simmer until the water is almost evaporated.

Using a fork, shape the rice into a mountain in the center of the pot.

Add the remaining 2 tablespoons oil around the edges of the rice.

Wrap the lid in a clean kitchen towel and cover the pot.

Cook for another 10 to 12 minutes, or until the rice is fully cooked.

Take 1/2 cup of the cooked rice and mix it with bloomed saffron; set aside.

Wash and dry the barberries thoroughly.

In a small pan, heat 1 tablespoon vegetable oil over medium-low heat.

Add the barberries to the pan, stirring constantly.

Add salt and sugar and sauté for 3 to 5 minutes over medium-low heat until plumped.

Transfer the white rice to serving plates.

Top with saffron rice and sautéed barberries.

Serve with saffron roast chicken.