Boil the rice in salted water for four minutes then drain and refresh in cold water.
Sauté onion and garlic in olive oil for 2-3 minutes until soft.
Stir in cinnamon, sumac, pistachios, currants, and parsley.
Pour melted butter into a pan and cover the bottom with a layer of Parboiled rice.
Mix remaining rice with the onion mixture, saffron water, lemon juice, and seasoning.
Pile the rice mixture into the pan, cover with a damp tea towel and lid.
Cook over very low heat for 25-30 minutes until a golden crust forms.
Toast dry rice in a frying pan for 1-2 minutes until golden.
Crush toasted rice and baharat spices into a powder using a pestle and mortar.
Dredge seasoned chicken strips in beaten egg and then the rice-spice powder.
Fry chicken in olive oil for 4-5 minutes per side until golden and cooked through.
Combine all salad ingredients in a bowl and mix well.
Invert the rice pan onto a plate to release the crusted rice.
Serve chicken and salad on top of portions of the crusted rice.