Rinse 2 cups of white basmati rice 4-5 times. Steep ½ teaspoon of ground saffron in 3 tablespoons of boiling water.
Bring 6 cups of water and 2 teaspoons of salt to a boil in a large pot. Add the rice and simmer over medium-high heat for 10-12 minutes, without letting it overcook, then drain.
Mix a few ladles of the rice with most of the saffron water. Coat the bottom of the pot with two-thirds of 3 tablespoons of extra virgin olive oil, spread the saffron rice over it, and spoon the remaining rice on top.
Poke a few holes in the rice. Cover with a lid wrapped in a clean dish towel and cook over the lowest heat for 45 minutes.
Meanwhile, rinse ¾ cup of dried barberries. Cook them with the remaining oil, 45g of sugar, and the rest of the saffron water in a small pan over low heat for 3-5 minutes, stirring often.
Turn the rice out onto a large platter, crust side up, and top with the barberries.
