1. Wash the rice with warm water in a large bowl. Rinse, drain and repeat until the water runs clear. Then leave the rice in the bowl filled with fresh water for about 5 hours.

2. Put the saffron threads in a small bowl and leave to “bloom” in a little hot water.

3. Bring to the boil 1 liter of water and add salt. Add the drained rice to the boiling water and boil for 6-7 minutes. Drain and cool for 2 minutes.

4. Using the pan used to boil the rice, add the sunflower oil over a low-medium heat. Add the rice and saffron water and stir gently with a wooden spoon until all the rice is coated with the saffron. Shape the rice into a pyramid and use the handle of the wooden spoon to make 4 little holes. Cover the lid of the pan with a tea towel and place it on the pan. Leave on a low heat for about 20 minutes.

5. Meanwhile, using a steel pan, mix the barberries, almonds and pistachios with 2 tbsp of water over a low heat. Stir for a minute, then cover and set aside until the rice is ready.

6. When the rice is ready, fluff it up with a fork to separate the grains. Serve on a large plate, topped with the barberries and nuts.

1. In a large pan, heat 900 ml milk with the sugar and crushed saffron, stirring frequently.

2. Meanwhile, mix the corn starch with the remaining 100 ml of milk in a bowl.

3. Add to the saucepan once the milk is boiling, heating and stirring for at least 2 minutes.

4. Remove from the heat and pour the Firni into 6 serving bowls. Cool in the fridge for 2 hours, then garnish with pomegranate seeds, crushed pistachios and/or almonds.