Rinse Basmati rice thoroughly under cold water until the water runs clear. Soak in salted water for at least 30 minutes, then drain.

For the jeweled rice: Meanwhile, peel the oranges, making sure not to include any of the bitter white parts, and slice the peel into very thin strips.

Fill a small bowl with water, add the orange peels and rinse. Repeat this rinsing process 2-3 times, changing the water each time, to remove bitterness.

In a small saucepan, combine 0.25 cup sugar and 0.25 cup water. Bring to a simmer, then add the rinsed orange peels. Cook gently for 10-15 minutes until the peels are translucent and candied. Drain and set aside.

In a large non-stick pot, bring 3 cups of water to a boil with 1 tsp salt. Add the drained rice and cook for 5-7 minutes until the rice is par-cooked (al dente). Drain the rice in a colander.

Melt butter in the same pot over medium heat. You can create a tahdig (crust) by layering a thin flatbread or potato slices at the bottom if desired.

Gently layer the par-cooked rice over the butter. Create a small hole in the center of the rice pile for steam to escape.

Pour the bloomed saffron water over a part of the rice. Sprinkle with candied orange peels, pistachios, almonds, and sautéed barberries (if using).

Cover the pot with a kitchen towel-wrapped lid to trap steam. Cook on low heat for 45-60 minutes until the rice is fluffy and tender.

Gently fluff the rice with a fork and serve immediately, garnishing with extra 'jewels' if desired.