Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat.

Season chicken legs with salt and pepper, then sear until golden brown on all sides, approximately 8-10 minutes.

Remove chicken and set aside. In the same pan, add remaining oil and sauté sliced onions until translucent and slightly caramelized, about 10 minutes.

Stir in minced garlic and turmeric, cooking for 1 minute until fragrant.

Add tomato paste and fry for 2 minutes to deepen the color and remove raw metallic taste.

Return chicken to the pan and pour in 1.5 cups of water and the lemon juice. Bring to a boil, then reduce heat to low and cover.

Simmer for 45 minutes or until the chicken is tender and the sauce has thickened.

Stir in half of the bloomed saffron liquid 10 minutes before finishing.

In a small saucepan, melt butter over low heat. Add rinsed barberries, sugar, and the remaining saffron water. Stir for 1-2 minutes until sugar dissolves and berries are plump.

Serve the chicken topped with the barberry mixture and the reduced braising liquid.