Soak brown basmati rice and quinoa in cold water for 1 hour.

Drain and rinse the rice and quinoa.

Heat a medium stockpot over low heat and add the rice, quinoa, 2 tablespoons of grapeseed oil, and a pinch of salt.

Saute the grains, stirring often to prevent sticking, for about 5 minutes until dry and fragrant.

Add the boiling water and return to a boil; turn down the heat to very low and cook, covered, for 40 minutes.

Turn off the heat and let the grains rest for 10 minutes.

Toss in the butter and fluff with a fork.

While the grains cook, heat a large skillet over medium heat.

Saute the onion in the remaining 3 tablespoons oil for about 15 minutes, until lightly browned.

Add the barberries, apricots, rose petals, cumin, cinnamon, and cardamom.

Cook for about 5 minutes, until heated through.

Reserve half of the pistachios and almonds for garnish, and add the rest of the nuts to the skillet.

Season with salt, and remove from the heat.

In a large bowl, toss the fruit and nuts with the grains and drizzle in the saffron water.

Season with salt.

Garnish with the remaining nuts, a few rose petals, and the pomegranate seeds.