Bring 16 cups of water and 1 tablespoon of salt to a rolling boil in a large saucepan.

Add 1 cinnamon stick, 4 whole cloves, 6 cracked peppercorns, 1 teaspoon of cardamom seeds, and 4 mashed juniper berries to the boiling water.

Slowly add 2 cups of basmati rice (or other long-grain rice) to the boiling water, ensuring the water doesn't stop boiling. Cook for 8-10 minutes, stirring occasionally to prevent sticking, until the rice is just barely done.

Pour the rice and spices into a strainer or colander to drain.

Chop 3 tablespoons of dried apricots, 3 tablespoons of dried cherries, and 3 tablespoons of golden raisins.

Add the chopped dried fruit on top of the rice draining in the colander.

Thinly slice 1/2 of a large onion and sauté in 5 tablespoons of unsalted butter with 2 pinches of saffron (or 1 teaspoon of turmeric) until golden brown.

Grease a round casserole dish with butter.

Transfer the spiced rice and fruit mixture into a large bowl.

Add the sautéed onions to the bowl and mix well.

Spoon the mixture into the greased casserole dish and firmly pat the rice in place with the back of a spoon.

Drizzle 3 tablespoons of melted butter over the top.

Cover the casserole dish tightly with two layers of aluminum foil and add a lid if available.

Bake in a preheated 350°F (175°C) oven for 1 hour.

Remove from the oven and let it sit for 15 minutes before removing the foil.

Unmold the rice onto a platter by placing the platter on top of the casserole dish and flipping it over using dishcloths or potholders.

Serve alongside Persian chicken or other desired accompaniments.