Place all the spices except for the turmeric in a small skillet. Toast on medium heat for 1-2 minutes, stirring constantly to avoid burning. Remove them from the heat as soon as the fragrance rises.

Allow the spices a few minutes to cool, then grind until powdered.

If using ground spices, reduce the quantities as indicated in the recipe.

Set aside 2 teaspoons from the spice mix in a separate small bowl or jar; this will flavor the rice later.

Stir in 1/4 teaspoon turmeric to the remainder of the spice mix, with 1-1/2 teaspoons kosher salt. Add 2 tablespoons olive oil and stir well to make a paste. This is the marinade for the chicken.

Massage the oily spice blend onto the chicken pieces thoroughly.

Place the marinated chicken in an airtight container and marinate overnight, or 1 hour in a pinch.

Fry the Onions

Slice the onions thinly.

Heat 1 cup of vegetable oil in a large pot.

Fry the onions over medium heat, stirring often, 10-15 minutes. Remove them from the heat when they’re golden; don’t let them frizzle.

Leave the oil and about 3 tablespoons of the fried onions in the pot for steaming the chicken later.

Drain the remaining fried onions on paper towels. Set aside to garnish the finished dish.

Cook the Chicken

To the pot with the fried onions and oil inside, add the Hawaij spice mix that was set aside for the rice.

Carefully pierce the optional dry limes a couple of times using a sharp knife. Add them to the pot. Add the bay leaves.

Stir everything in the oil on medium heat for a few minutes.

Add 2 cups of water.

Place the rack or trivet in the pot. Place the marinated chicken pieces on the rack.

Close the pot lid and steam the chicken for 50 minutes on medium heat. Check it every 10 minutes to ensure there is enough water. Add more if it looks like it’s drying up.

There will be a certain amount of broth in the pot. Reserve the broth.

Remove the chicken to a baking tray; if possible on a wire rack.

Brush with 1 tablespoon olive oil and bake for 20 minutes at 400F.

Put the chicken aside, covered. There will be one more step with the chicken 5 minutes before serving.

Wash the rice until the water runs clear. Cover with water and soak for 10 minutes

Optional (and delicious) saffron: In a mortar and pestle, grind the saffron to a fine powder. Lacking mortar and pestle, coarsely crush the saffron threads with a rolling pin on top of a chopping block or other surface that can take the blows.

Soak the saffron in 2 tablespoons of hot water and let it bloom 5 minutes.

Fry the almonds on medium heat with 1 tablespoon olive oil. Stir continuously to avoid scorching. Remove to a bowl when golden.

Add the raisins to the skillet and toast for 2 minutes. Combine with the almonds.

When the chicken has steamed and cooked through, strain the broth remaining from the steaming.

Use a measuring cup to measure out how much broth you have. Add water to get exactly 4-1/2 cups of liquid.

Pour the liquid back into the same pot. Add to it the 1-1/2 teaspoons turmeric, the salt and the bloomed saffron in its water. Taste for salt; adjust if needed. Allow the liquid to come to a boil.

Add the rice to the broth/water and stir a few times to combine. Allow it to come to a boil again, uncovered, for a few minutes. Keep the heat at medium.

Place a paper towel on top of the pot and then cover it with the lid. The paper towel absorbs some of the steam, the result being rice cooked through with separate grains. Lower the heat to minimum. Cook for 20 minutes, undisturbed.

After 20 minutes, turn the heat off and fluff the rice with a fork. Put the lid back on the pot, minus the paper towel. Let it to stand 10 minutes.

Spread the yellow rice on a large platter.

Over the rice spread half the fried onions, almonds and raisins.

Place the the chicken on top, then add the remaining fried onions, raisins and almonds. Garnish with chopped parsley if desired.