Finely grind in a mortar saffron threads with sugar,
pour with 20 ml of boiling water, leave covered in a small jug.
Soak barberries in cold water until everything is prepared, then strain in a colander and dry with a kitchen towel.
Cut the pomegranate in half and remove the seeds. Set the seeds aside.
Peel the carrot and cut into fine slivers.
Mix the already cooked rice well with saffron extract.
Add all the other ingredients together with the slivered almonds and pistachios and mix well with the seasoning mixture.
Finely dice red onion and mix well with all other ingredients.
Pour over the Jeweled Rice Salad and mix well.
Leave in the refrigerator for about 1 hour and then serve.
The salad keeps up to 3 days well-chilled in the fridge, so it can be prepared well.