In a large deep pan, sear the chicken until it turns golden brown. Remove it from the pan and set aside.
In the same pan, sauté the finely chopped onions and peppers for 6 minutes on medium heat. Add all spices (salt, pepper, turmeric, and aleppo pepper).
Add the tomato paste to the mixture and sauté for 2 minutes until well combined and a paste forms, add the chicken and mix to ensure chicken is fully coated in the pan.
Add the Water to the pan, lower the heat and allow to simmer and cook thoroughly for 45 minutes or until the chicken is fully cooked through.
Cook the saffron rice and set aside ready to assemble.
Prep the garnishing by soaking the barberries for 5 minutes in warm water.
Rinse and drain then sauté in a pan with butter on low hear along with the pistachio and almond flakes. This should be done with you can see the slightest sizzle.
Remove from the heat and garnish your dish! Enjoy :)