Stir in rice to toast for 1 min, then cover with 200ml water.

Bring to the boil, cover, then turn heat down and simmer for 5 mins.

Stir in barberries, if using, and cook for 5 mins more.

Mix saffron with a small splash of boiling water.

Once almost all the water has been absorbed by the rice, scatter saffron on top.

Cover again, turn off the heat and sit for 5 mins.

2)Meanwhile, fry cumin seeds, onions and some salt in the remaining oil until golden and beginning to crisp – this will take around 15 mins.

Then spread onions on kitchen paper to remove excess oil.

3)To serve, remove whole spices if you like, and scatter the onions on top.