Soak barberries in a bowl with boiling water, for about 10 minutes.

Par boil rice. Bring a pot of water to a boil and add your 1 ¾ cup raw rice. Boil for 6 minutes. Remove from stove and strain the rice. Wash in cold water to stop the rice from cooking and set aside in a bowl. Add salt to rice to your taste and mix.

In a large pan, sauté onions in about ¼ cup oil until golden.

Strain barberries from water and add them to your golden onions. Sauté for another 5 minutes.

Place remaining ¼ cup oil in a good quality non stick pot. Add potato slices and fry them for about 10 minutes on medium heat. Place 1/2 the rice on top of the potatoes. Place all the barberries and onion mixture on top of that. Place the remaining rice on top of that. In a small cup, mix pinch saffron in ¼ cup boiling water and 1 tablespoon of grape seed oil. Pour that over your rice and cover. Lower flame to simmer and cook for about 25-35 minutes.

Remove cover and place a plate larger than your pot circumference on top of it. Flip it over and garnish with almonds. Enjoy.