Melt butter and ½ tbsp oil in small
saucepan, then fry cardamom, bay and
cinnamon for 2 mins. Stir in rice to toast
for 1 min, then cover with 200ml water.
Bring to the boil, cover, then turn heat
down and simmer for 5 mins. Stir in
barberries, if using, and cook for 5 mins
more. Mix saffron with a small splash of
boiling water. Once almost all the water
has been absorbed by the rice, scatter
saffron on top. Cover again, turn off the
heat and sit for 5 mins.