Begin by measuring your aged basmati rice and placing it in a large bowl. Submerge the rice in cool water, gently squeezing and swirling it with your hands to release excess starch. Drain the water and repeat this process until the water runs clear.

In a wide, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat until shimmering. This will create a rich base for your Jeweled Rice Pilaf.

Add the rinsed and drained basmati rice to the pot, followed by the ground cardamom, ground cloves, and cinnamon sticks. Stir-fry for about 2 minutes to coat the rice with oil and spices.

Gently fold in the dried barberries and chopped pistachios, along with the saffron threads. Stir well for an additional minute.

Pour in 2 cups of water, along with the rosewater and 1 teaspoon of salt. Stir briefly, then bring to a gentle boil.

Once boiling, reduce heat to low and cover the pot tightly. Allow to simmer undisturbed for 17 minutes.

Remove the pot from heat and allow it to rest covered for 10 minutes. Then, fluff the rice gently with a fork.

Transfer the fluffed Jeweled Rice Pilaf to a serving dish and garnish generously with pomegranate seeds, chopped parsley, and dried rose petals if using.