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1
Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour.
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2
Drain.
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3
Heat water or stock to a bare simmer in a saucepan or in microwave.
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4
Meanwhile, heat 1 tablespoon of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste.
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5
Cook, stirring, until the onion begins to soften, about 3 minutes, and add rice.
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6
Cook, stirring, until the grains of rice are separate, dry and beginning to crackle.
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7
Add hot water or stock, rose water and salt to taste and bring to a boil.
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8
Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
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9
Uncover rice and place a clean towel over the top of the pan (it should not be touching the rice).
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10
Replace lid and allow to sit for 10 minutes, undisturbed.
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11
Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts.
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12
Cook, stirring, until lightly toasted, and add spices and barberries or dried apricots.
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13
Continue to cook for another minute, until the spices smell fragrant, and remove from the heat.
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14
Immediately scrape over the rice.
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15
Pile the pilaf onto a platter or into a wide bowl and toss to incorporate the nut and spice mixture.
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16
Serve.
