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1
Wash the rice, then soak in a mixture of 2 cups water and 1/2 teaspoon salt, for 3 hours.
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2
In a medium saucepan, melt the butter over medium low heat, add cinnamon, cardamom, and black peppercorns; saute until fragrant, about 4 minutes.
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3
Drain the rice, add to saucepan, stir to coat; increase heat to medium high.
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4
Stir in pistachios and/or barberries, if using; add enough water to cover rice by 1/2 inch and season with 1/2 teaspoon salt.
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5
Stick with me here, cut a piece of parchment paper to cover water surface, place lid on pan and bring to a boil; reduce heat and simmer for 5 minutes.
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6
Lift lid, remove parchment paper, and drizzle rice with saffron water; replace paper and lid and cook until water is absorbed and rice is tender, 4 to 5 minutes.
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7
Meanwhile, whisk together the yogurt with the crushed garlic, 1/8 teaspoon salt, and a pinch of pepper, or to taste.
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8
Serve rice with caramelized onions sprinkled over top, and the seasoned yogurt on the side.
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9
NOTE: To make caramelized crispy onions, peel and halve an onion, and slice each half thinly.
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10
Slowly fry the onion in about 1 cup oil in a large saucepan or frying pan over medium heat, stirring occasionally, until the onion turns a rich mahogany color.
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11
Strain on paper towels.
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12
The oil, now infused with the onion flavor, can be saved for other uses.
