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1
Rinse basmati rice until water runs clear.
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2
Place in a bowl, cover with water and add 1 tablespoon salt.
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3
Allow to soak for at least 4 hours or overnight.
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4
Using a mortar and pestle, grind together saffron and sugar.
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5
Combine with a scant 1/3 cup boiling water, and set aside to steep.
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6
Bring a stockpot of lightly salted water to a rolling boil.
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7
Drain rice and add to pot; cook exactly 6 minutes, then drain into fine-meshed colander.
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8
Place a round Dutch oven or other wide pan with a lid over medium heat.
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9
Add 1 tablespoon butter and vegetable oil.
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10
When butter has melted, add potato slices in a single layer.
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11
Season to taste with salt and pepper.
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12
Spread potatoes evenly with a layer of rice about 1 inch thick.
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13
Sprinkle 1 cup barberries in stages over rice.
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14
Continue to add rice in smaller and smaller layers, sprinkling barberries between each layer, to make a pyramid of rice with no berries on top.
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15
Using the handle of a round wooden spoon, poke 3 holes into top of rice until spoon touches potato layer.
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16
Combine melted butter with saffron mixture, and pour all over rice.
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17
Cover underside of pot lid with a large dry cotton kitchen towel.
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18
Place on pan, making sure no ends dangle near source of heat.
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19
Cook rice mixture over medium-high heat for 5 minutes, then reduce heat to low.
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20
Cook 40 to 45 minutes.
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21
To serve, spoon rice onto a heated serving platter.
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22
Top with rows of almonds, pistachios, candied orange zest and remaining 1/2 cup barberries.
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23
Arrange potatoes from bottom of pan in another dish, and serve alongside rice.
