Rinse the basmati rice thoroughly under cool water until the water runs mostly clear.

Lightly crush the saffron threads and combine with 3 tablespoons warm water. Allow to bloom for 10 minutes.

Combine rinsed rice, 3 cups water and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and cook for 12–15 minutes until the water is absorbed.

Remove the rice from the heat and let it rest, covered, for 10 minutes. Add 2 tablespoons butter and olive oil, then gently fluff with a fork.

Transfer about 1 1/2 cups cooked rice to a separate bowl. Pour the bloomed saffron over the rice and gently fold until evenly golden.

Melt 1 tablespoon butter in a small skillet over low to medium-low heat. Add the rinsed barberries and cook for about 1 minute. Add honey or sugar and cook for another 30–60 seconds.

Combine the chopped parsley, dill, mint and optional cilantro. Roughly chop the pistachios.

Arrange the plain basmati rice on a serving platter and scatter the saffron rice over the top.

Top with the warm barberries, chopped pistachios and mixed herbs. Season with black pepper and drizzle with fresh lemon juice.

Serve warm, leaving the colorful toppings layered or gently folding them through the rice before serving.