Preheat the oven to 375°F.

Remove the chicken giblets, rinse the chicken out and pat dry both inside and out.

Cut the lemon in half and squeeze all the juice onto the chicken. Leave the squeezed lemon in the chicken cavity.

Sprinkle salt inside the chicken cavity.

Let it sit 15 minutes.

In a small saucepan, warm the chicken stock and the ground saffron. Remove from the heat and allow to cool to room temperature.

Position the chicken breast side down in a roasting pan.

Brush the chicken with olive oil and sprinkle with more salt on top.

Add 2 tablespoons of water to the stock and pour the mixture around the chicken in the pan.

Roast the chicken for about 20 minutes per pound. Baste several times throughout the cooking. About halfway through, flip the chicken over so the breast is up.

Let the chicken rest about 20 minutes before carving.

In a large bowl, soak the rice, ground saffron, and ½ teaspoon of salt for about 20 minutes in warm water. Drain the rice.

In a frying pan, heat 2 tablespoons of vegetable oil and the tablespoon of vegetable oil. Add the rice, stir well, add 3 cups of boiling water and ½ teaspoon of salt. Stir.

Lower the heat, cover the pan and put a clean dry dish towel underneath the lid to absorb the moisture. Cook for about 50 minutes.

In a different pot, pour ½ cup of water and sprinkle a little sugar.

Gently shake the pot until the sugar dissolves without stirring.

Add the barberries and quickly stir before pouring into a large bowl.

Add the melted butter and incorporate well.

Carefully fold in the cooked rice with a spatula.

To serve, spoon the rice onto a large platter and leave some on the spatula.

Mold the rice into a hemisphere shape.

Before serving, gently shake the pot to release the crispy rice. Sprinkle it on top as a garnish.