Grease a 15 inch oval or 9 x 13 inch glass baking dish with ⅓ cup of oil

Rinse and soak the rice in a bowl with water for 30 minutes

Grind the saffron into a powder in a mortar and pestle

Add ¼ cup of boiling water to saffron and stir

Season the turkey with salt and pepper

Place a pot over medium high heat and add 2 tbsp of oil

Add the onions and ¼ tsp of salt

Add the turkey, 2 tbsp of the saffron water, and ¼ cup of water and bring to a simmer

Cover with a lid and reduce heat to medium

Cook the turkey on an active simmer for about 30-35 minutes until internal temperature reaches 165°F

Transfer the turkey onto a tray and shred its meat into bite size pieces

Mix the shredded turkey with the strained onions from the pot

Add ½ tsp of salt and mix

Bring a pot of water to a boil and add 6 tbsp of salt

Strain the soaked rice and add it into the boiling water

Cook the rice for 7 minutes and strain

Preheat oven to 450°F

Place the eggs, saffron water, lemon juice and 1 tsp of salt into a bowl and whisk until combined

Add the par-cooked rice into the bowl and mix

Add half of the rice into the bottom of the greased baking dish and spread into an even layer

Sprinkle 1 cup of the dried cranberries and add the turkey on top

Spread the remaining rice over the turkey

Cover with foil and transfer into the oven

Bake for 40 minutes and reduce the heat to 400°F

Continue cooking for 1 hour or until the crust is golden brown

Transfer out of the oven and flip it into a serving platter

Garnish with the dried cranberries and some fried onions if desired