Baked Saffron Yogurt Rice with Chicken (Tahcheen-e Morgh) | Saveur

Ingredients

• 3 cups extra-long white basmati rice (1 lb. 4 oz.)
• ¹⁄₄ cup plus 2 Tbsp. kosher salt, divided, plus more as needed
• ¹⁄₄ tsp. saffron, lightly ground between your fingers, plus more for sprinkling
• 3 tbsp. extra-virgin olive oil
• 1 large yellow onion, halved and sliced ¼-inch-thick
• 4 medium garlic cloves, finely chopped (1 Tbsp.)
• 10 boneless, skinless chicken thighs (2 lb. 3 oz.), halved
• ¹⁄₄ tsp. freshly ground black pepper
• ¹⁄₄ cup fresh lemon juice
• 1 cup plain whole-milk Greek yogurt
• 1 large egg
• 5 tbsp. unsalted butter, divided
• 1 tbsp. unsalted butter
• ¹⁄₂ cup dried barberries, picked, soaked in cold water for 15 minutes, then drained (or substitute finely chopped dried cranberries)
• 1 tsp. sugar (omit if using cranberries)
• ¹⁄₃ cup raw pistachios, coarsely chopped