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1
Rinse the rice several times in cold water until the water runs clear.
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2
Drain.
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3
Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt.
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4
Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
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5
Heat 1 tablespoon butter in a small skillet over medium heat.
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6
Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes.
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7
Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin.
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8
Cook for 1 minute more.
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9
Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
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10
Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat.
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11
Spread half the par-cooked rice over the bottom of the pot.
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12
Spoon over the onion-fruit mixture, then the remaining rice.
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13
Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice.
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14
(Do not stir or move the rice you will need to rely on your nose to tell if the rice has browned.)
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15
Drizzle the remaining saffron water over the rice and put on the lid.
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16
Adjust the heat to very low and leave undisturbed for 30 minutes.
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17
Turn off the heat and let rest at least 10 minutes.
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18
Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown.
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19
Set aside for garnish.
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20
To serve, spoon the rice into a wide bowl or platter.
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21
With a spatula, carefully lift the bottom crust, placing the crisp side up.
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22
Sprinkle with the toasted nuts.
