Remove the chicken backbone by cutting alongside both sides of the bones, then press the chicken flat.

Wash the flattened chicken thoroughly, then pat it dry.

Chop the fresh mint and fresh parsley, then loosen the chicken skin carefully.

Mix the turmeric, ground ginger, salt, and 20 g melted butter, then rub the mixture over the chicken.

Tuck the chopped fresh mint and parsley underneath the chicken skin, then place the chicken in the roasting dish.

Thinly slice the onions, then scatter them around the chicken.

Dissolve half the saffron in 125 ml hot water, then pour it over the chicken with 250 ml water.

Roast the chicken at 180°C / 356°F for 60 min, then baste it with the pan juices.

Continue roasting until the chicken is cooked through, adding a little water if the pan becomes dry.

Rinse the basmati rice three times, then soak it in plenty of water for 30 min.

Drain the soaked rice, then boil it in salted water for 7 min.

Drain the par-cooked rice, then rinse it under cold water.

Dissolve the remaining saffron with the ice cubes, then pour the vegetable oil into the bottom of the large pot.

Add the saffron-ice mixture to the oiled pot, then mound the rinsed rice over it.

Make several holes through the rice with a skewer, then distribute the remaining 20 g butter over the rice.

Cover the pot and cook the rice over low heat for at least 40 min, then invert it onto a serving platter.

Melt a little butter in a pan and sauté the dried cranberries, then fold them with the pistachios over the rice.

Cut the roast chicken into portions, then serve it beside the saffron rice.