Saute the chicken in 2 tablespoons of butter, turning and sprinkling with salt, until browned but still juicy inside.

Cut the sauteed chicken into approximately 6 pieces.

Wash the basmati rice in warm water, then rinse in a colander under cold water until clear.

Soak the sour cherries, cranberries, and barberries in water for 15 minutes.

Drain the soaked dried fruits.

Boil the drained rice in plenty of salted water for about 10 minutes, until partly cooked and slightly firm.

Drain the parboiled rice.

Heat 2 tablespoons of butter in the bottom of a large pan.

Stir in the saffron to infuse the butter with color and flavor.

Spread alternate layers of rice, chicken pieces, sour cherries, cranberries, barberries, candied orange peel, split blanched almonds, and chopped pistachios in the pan.

End with a layer of rice and sprinkle lightly with salt.

Add the remaining 2 tablespoons of butter over the top of the rice.

Cover the pan with a lid and steam on the lowest heat for 20-30 minutes, or until the rice is tender.