Place the Dainty basmati rice in a mixing bowl and wash in cold water. Swirl the rice around until the water is cloudy, then drain. Repeat until the water is clear.
Place a medium pot over medium high heat. Once hot, add the vegetable oil and diced onion. Reduce to medium and sauté the onion until softened, but not coloured (about 5 minutes). Add the washed rice and stir to combine. Cover with 3 cups of cold water, then add the orange zest and salt. Raise the heat to high and bring to a boil. Immediately reduce the heat to low, cover with a fitted lid, and cook for 15 minutes.
Meanwhile, place the saffron in a small bowl and cover with 1 Tbsp. of warm water. At the same time, place the dried barberries in a bowl and cover with ¼ cup warm water. Set aside until needed.
Once the rice is finished cooking, prepare a clean, dry tea towel. Very quickly, without allowing much steam to escape, remove the lid from the pot, drape the tea towel over it, and put the lid back on. This will allow the excess steam to be absorbed by the tea towel, resulting in fluffier basmati rice. Let rest for 10 minutes.
After the rice has rested, remove the lid and tea towel. Drain the barberries and add the rice. Pour in the saffron water and gently stir everything together. Adjust the amount of salt if needed.
To serve, pour the rice onto a large serving platter and garnish with the chopped cilantro.
**Barberries can be found in Persian or Middle Eastern grocery stores. Dried currants are a very acceptable substitution.
Optional: This dish pairs well with chicken cooked in any way. In addition, feel free to stir in leftover roasted chicken and frozen peas for a quick, one-bowl meal.
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