Measure one cup of rice and add it to a bowl. Add lukewarm water to the rice and agitate gently with your hand. Then pour out the water. Repeat this process 4 to 5 times.Soak washed rice in 2 to 3 cups of water overnight or for at least 2 hours.When you’re ready to cook the rice, thinly slice the onions and carrot. Separate the garlic cloves, but do not peel them.In a large pot, heat grapeseed oil over medium heat. Add sliced onion, carrot and cumin seeds and cook for about 2 minutes.Next, add garlic cloves, barberries and all of the spices. If you’re using saffron, first ground the saffron threads using a mortar and pestle. Then add about 1 tbsp of hot water to ground saffron and mix with a spoon. Add to the pot.Continue cooking over medium heat for about 10 minutes stirring occasionally.After 10 minutes, drain the rice and add it to the pot.Gently mix everything together and add 2 cups of water. Make sure that all of the rice grains are covered with water so that the rice cooks evenly.Bring to a boil. Then cover the pot, reduce the heat to medium/low and cook for 20 minutes.After 20 minutes, check whether all of the water has been absorbed. If so, remove the rice from the heat and plate it.