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1
Combine oils in a 7-quart pot over medium-high heat.
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2
Add onions and garlic and cook, stirring occasionally, for 10 to 15 minutes until the onions taste of the oil and are golden; remove to plate.
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3
Add the beef in 2 batches, cooking until browned on all sides, about 30 minutes.
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4
Return the beef and onions to the pot, then add 1 1/2 teaspoons of the cumin seeds, 1 1/2 teaspoons of the salt, the black pepper, half the barberries and a handful of the carrots.
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5
Add enough water to cover, about 6 cups.
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6
Bring to a boil, then cover the pot and simmer over medium heat for 35 minutes.
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7
While the meat is cooking, wash the rice in a large sieve with cold water until the water runs clear.
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8
Soak the rice in warm water for 15 minutes to open it up, drain.
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9
Toss the remaining carrots with the remaining salt and the cayenne.
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10
Spoon the carrots in a layer over the meat, adding more water if needed to cover the carrots.
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11
Cover the pot and cook for just a few minutes.
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12
Without disturbing the carrots, spoon the rice gently on top.
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13
Cook, stirring the rice every 10 minutes and making sure not to touch the carrots until the water is evaporated and the rice cooked, about 30 minutes in all.
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14
Cover the pot and cook over low heat for 10 more minutes.
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15
To serve, spoon the rice onto a large platter, then top with the carrots and meat.
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16
Sprinkle the scallions on top, along with the remaining cumin seeds, barberries and pomegranate seeds.
