To serve 100g (3.5oz) Greek yoghurtmixed with 1 tbsp of olive oil, 2 tbsp mixed chopped herbs and salt.
Mix the sugar and water in a small pan over medium heat until the sugar dissolves. Switch of the heat, stir in the barberries and allow them to soak.
Add chicken to a bowl, and mix in some salt, pepper, cinnamon, cardamom, cloves and half the olive oil, mix well and set aside.
Heat the remaining olive oil in a pan, over medium heat, add the onion, and cook for up to 15 mins, stirring occasionally, until the onion starts caramelizing. Remove the onion to a bowl and set aside, and wipe the pan clean.
Re-heat the pan again, add in the chicken mix and brown them for about 5 mins on each side and remove them from the pan, leaving the spices behind.
Drain any excess oil, before adding in the rice, caramelized onion, salt and black pepper. Drain the barberries and mix them in followed by the browned chicken and boiled water to the pan.
Cover the pan, and cook over very low heat for 35 mins till the rice is soft. Switch of the heat and stir in the chopped herbs and adjust the seasoning.
Serve hot or warm with the yogurt mixture as you prefer.