Cut meat into large cubes. Fry onions in a small amount of oil, then add meat and spices (salt, pepper, turmeric, cinnamon, cardamom). Cook until meat is nearly done, then add rose water, saffron, and tomato paste. Continue cooking until meat is fully done.

Boil rice in water for 10 minutes with a little salt, then drain when half-cooked.

Layer rice and meat in a pot, alternating layers until all ingredients are used.

Top with pistachios, almonds, barberries, and grated orange peel. Cover the pot and let it steam for 25 minutes to fully cook and infuse flavors.

Tip: Use high-quality saffron and rose water for the best aroma and flavor.

Prepare the meat:

Heat some oil in a pot and sauté the chopped onions until soft and lightly golden. Add turmeric and the meat, then cook until the meat is lightly browned. Stir in the tomato paste, salt, black pepper, cinnamon, and cardamom. Add enough water to cover the meat and simmer until tender.

Cook the rice:

Rinse the rice several times until the water runs mostly clear. Parboil it in salted water until the grains are partially cooked but still firm in the center. Drain the rice and set it aside.

Prepare the barberries:

Wash the barberries and drain them well. Sauté them briefly in a little butter or oil. Add a small amount of sugar if you prefer a slightly sweeter flavor. Be careful not to cook them for too long, as they can burn easily.

Prepare the nuts:

Lightly sauté the slivered almonds and pistachios in a little butter or oil. Set them aside for assembling the dish.

Assemble the rice:

Place some oil or butter in the bottom of a large pot. Add a layer of rice, followed by some of the cooked meat. Continue layering until all the ingredients are used. Pour the brewed saffron over part of the rice.

Steam the rice:

Cover the pot with a clean kitchen towel and lid. Steam the rice over low heat for about 30–40 minutes, allowing the flavors to combine and the rice to become fluffy.

Add the garnishes:

Mix the barberries, almonds, pistachios, and optional orange peel with a portion of the saffron rice. Add rose water if desired and gently mix.

Serve:

Transfer the steamed rice to a serving platter. Arrange the meat among or beneath the rice and garnish generously with the barberry, nut, and saffron mixture. Add dried rose petals for an elegant traditional touch.